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PASSIONFRUIT CHEESECAKE SHOTS



    What perfect ways it would be to to impress your guests than these passionfruit lime and kiwi cheesecake shots. It's the most easiest and super delicious dessert which you can make in no time without a fuss.

    When you have guests coming over all you need is something easy to make which looks exotic at the same time. Cheesecake shots makes it an ideal party dessert with perfect portion size for each individual when you have guests around as you always tend to keep more than two desserts on a dessert table.

    The hint of lime zest adds that oomph of freshness and the passionfruit jelly on top with kiwi slices gives it a tropical touch to this classic french dessert. A must try dish dessert which will leave you all praises and you can take my word for that.





    PREP TIME: 15 minutes

    COOK TIME: 22 minutes

    YIELDS: 25-30 cookies

    PASSIVE TIME: 4-6 hours

    SERVINGS: 12-14 shot glasses

    REFRIGERATE TIME: 4-6 hours




    INGREDIENTS


    For Cheesecake

    • 6 digestive biscuits

    • 1 1/2 tbsp caster sugar

    • 60g butter, melted

    • 150g cream cheese, room temperature

    • 100g crème fraîche, room temperature

    • 1/3 cup icing sugar, sifted

    • 2 small lime, zested

    • 1/2 cup heavy cream/ double cream, cold

    • 4-5 kiwi fruit

    For Passionfruit Jelly

    • 1/2 cup passionfruit pulp

    • 1/3 cup caster sugar

    • 2 gelatine sheets/ 2 tsp powdered gelatin

    For Garnishing

    • 2 Kiwi, sliced and quartered

    METHOD

    1. To make crust, pulse digestive biscuits and 1 1/2 tbsp sugar together in blender until fine crumbs are formed. Transfer to a bowl, stir in melted butter and divide in 12 shot glasses and press gently. Refrigerate for 20 minutes.

    2. To make passionfruit jelly, soak gelatine sheets in cold water for 10-15 minutes. Meanwhile combine passionfruit pulp and caster sugar, bring to boil; cook for 5-7 minutes on medium-high heat until sugar dissolves. Squeeze out the gelatine sheets from the water and stir it in the passion fruit mix for just a minute or until melted and mixed together. Remove from fire and strain to remove all seeds and cool it completely.

    3. In an electric mixer bowl, beat cream cheese, crème fraîche and icing sugar until combined. In a separate bowl whisk heavy cream until medium-stiff peaks are formed, fold it in the cream cheese mixture. Add lime zest and fold to mix. Pour the prepared cream cheese mix in a piping bag.

    4. Peel the Kiwifruits and cut them into 5mm thick slices lengthwise and cut them in half again. Take dessert shots out of refrigerator, arrange kiwi slices inside the cups and touching the glass; cut the tip of piping bag and pour the prepared cream cheese mixture in the shots, leaving them at least 1 cm empty from the top. Tap gently on the surface to release all air pockets. Now pour passionfruit jelly on top, distributing equally in all shots. Refrigerate for 4-6 hours to set. Take the shot glasses out just before serving and garnish with kiwi quarters on top.

    COOK'S NOTES

    • Make sure your cream cheeses is at room temperature before you beat it with beater. The cold creamcheese will leave lumps in the cheese batter.

    • Instead of gelatin sheets, you can also use gelatin powder. Soak in little cold water and leave until it swells. add to the passion fruit mixture once all the sugar is melted. Sit and cook for a minute until its completely dissolved.



    BLUEBERRY PINÃ COLADA


      Looking for a creamy and delicious frozen drink? Check out this simple virgin blueberry piña colada, a creamy tropical taste that is cool and oh so refreshing.


      It combines that tangy sweet flavor of pineapple with the smooth taste of coconut…. and adding those blueberries to this tropical classic drink brings out pop of flavours with appeasing subtle lilac hues which makes it a stunning and delicious summer mocktail.


      Spike it with your favorite rum or vodka to give it a boozy punch this weekend!!



      PREP TIME: 10 minutes

      MAKE TIME: 2 minutes

      SERVES: 4-6



      INGREDIENTS

      • 200g fresh blueberry

      • 400ml coconut cream

      • 500ml fresh pineapple juice or bottled

      • 4-5 tbsp carob fruit syrup or regular sugar syrup (recipe of sugar syrup below )

      • Ice

      • Few fresh pineapple slices for garnish

      • Few blueberries for garnish

      For Sugar Syrup:

      • 1 cup white sugar

      • 1 cup water

      METHOD

      1. Add everything into a mixer jug. Blend until smooth. Pour into glasses and decorate with pineapple pieces and blueberries.

      2. Serve chilled.


      For Sugar Syrup:

      • 1 cup white sugar

      • 1 cup water

      1. Put them together in a saucepan, bring to rapid boil. Remove from heat and cool completely.

      COOK'S NOTES

      • I used fresh pineapple juice for the recipe but if you do not have fresh you can always replace it with store bought one. Be mindful of the sugar content in the bottled juice as its mostly with added sugars. Adjust the quantity of sugar syrup accordingly.

      • I wanted to make this drink refined sugar-free, so I added carob fruit syrup which is an excellent alternative to refined sugar syrups. There are many brands available for this healthy alternative and I used Clarks brand. Its a clear syrup not dark in colour.

      • Using coconut milk will make a thin consistency but yet a great alternative. Adjust the quantity accordingly.

      • If you can get the fresh cream of coconut that will be the best to make this drink.

      • I kept the drink virgin but classically its an alcoholic cold beverage made with rum, pineapple and coconut. Adding blueberries brings a refreshing change to this classic drink. Skipping the rum can make it an amazing virgin drink which can be a perfect mocktail for non-alcoholic drinkers.





      MANGO CHUTNEY



        Although summer is awfully hot in Oman, I still love it because grocers are full of mangoes!! It’s the season of the king of fruits, and I wanted to celebrate by making this delicious and nostalgic Mango Chutney, which is my mum’s recipe. The recipe is really simple, but what makes it a delight is that playful balance of flavours like the heat from the red chilli, subtle flavours of the spices, like cloves, cinnamon and cardamom, and the sweet tanginess of the mango. Addition of nigella seeds brings that oomph and makes it uber delicious.


        Made it yesterday and served it with a traditional Sindhi roti called Koki Roti, which I tried for the first time and it was such a perfect combination!! The sweet and spicy chutney really uplifted the crispy indulgence of the roti, and it’s definitely a pair you should try for your next breakfast or brunch feast!


        Chutney is so versatile I like layering it in my meat burgers…my wraps and even in a chicken curry.

        I urge you to give this tangy-sweet delicious goodness a try and I'm sure you will be in love with it.


        PREP TIME: 20 minutes

        COOK TIME: 30 minutes

        MAKES: 1 kilo jar



        INGREDIENTS

        • 4 large mangoes, ripe but firm (mine weighed about 325g each)

        • 2 fat garlic cloves, finely chopped

        • 2 tsp ginger, finely chopped

        • 1-2 fresh red chilli, finely chopped (can remove seeds to reduce heat)

        • 1/4 tsp clove powder

        • 2 tsp coriander powder

        • 1/4 tsp turmeric powder

        • 1/4 tsp cinnamon powder

        • 1/4 tsp green cardamom powder

        • 1/2 tsp cumin powder

        • 2 tsp nigella seeds

        • 1/2 tsp rock salt

        • 1/2 tsp regular white iodized salt

        • 1 cup white vinegar

        • 2 cups white sugar

        • 1 tbsp sunflower oil



        METHOD

        1. Peel and dice the mangoes roughly into 1 inch x 1.5 cm pieces.

        2. In a large heavy bottom skillet, warm oil. Add garlic, ginger, red chillies and sauté

        for few seconds.

        1. Keeping the heat on low add turmeric, coriander powder, cumin powder, and clove powder, stir for few seconds. Add the diced mangoes, stir for a minute

        2. Add the sugar and vinegar to the mangoes and let it come to a rapid boil. Add salt, cinnamon, cardamom powder and nigella seeds, stir to mix. Reduce the flame to medium high and let it simmer for 20-25 minutes, stirring occasionally. Once the vinegar and sugar is reduced to a thicker consistency and mangoes look translucent and pulpy, turn the heat off. If desired, mash few pieces with back of the spoon to make it bit gooey in consistency.

        3. Store in a sterilized sealed jar for upto 2 months in refrigerator.


        COOK'S NOTES

        • Use the mangoes which are ripe but are still firm for this recipe. I used the Indian mango variety called Tota Pari for this particular recipe, which are sweet and tangy in taste. If you are using mangoes which doesn't have much sweetness, you might have to adjust the quantity of the sugar. Vice-versa, if the mango you are using are much sweeter, then reduce the sugar content accordingly.

        • I like my chutney slightly hot, hence I used about 1 1/2 chilli but again, if you like less heat, remove the seeds and membrane of the chillies before chopping.

        • For the long term storage, canning can also be done for this mango chutney. Pour the hot chutney directly into sterilized jars, seal and place them in hot bath and keep them undisturbed for upto 24 hours. Sealed chutney jars can be stored on pantry shelf for upto a year.

        • Sweet tangy flavours of the chutney goes really well with lamb mince patty burgers.





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