Your arms were always open when I needed a hug. Your heart understood when I needed a friend. Your gentle eyes were stern when I needed a lesson. Your strength and love has guided me and gave me wings to fly. ~Anon
Mother's day needed to be something very special..... What can be better than a special dessert made with her favourite fruit Mango n beautiful glasses.... I visited a special shop Tatsat, A Socially Conscious Store . It has all merchandise made by NGO's and a whole range of recycled products, bought mom a wallet, made of a Nestle milk tetra pack.
How can Mother's day celebrations be complete without all the mommies Nani, Mom, Perveez aunty, Mala Chachi and Geeta Chachi.
My yummy nani :)
Making Mango Cheese cake didn't complete the picture..... Daksayani came over to make Chocolate Cherry cupcakes for her mom....
She made this really sweet card and was prancing all around the kitchen and wanted to do everything herself and kept saying... I'm a big girl now... I can do it myself... This is for My Mummy... I will make it... :) How sweet is that.... :)))
While we were taking pictures... The excitement brimming and little imp dancing all aver and something just had to happen... The card was knocked over and headed straight for the chocolate icing ;)
Daksayani with her mommy n me... :)
Cherry Chocolate Cupcakes
Adapted from Nani-Nami
6 large Egg Whites
250 g caster sugar
160 g plain/all-purpose Flour
1 heaped Tbsp Cornflour
1 tsp Baking powder
100 g melted Butter (just under a stick), slightly cooled
2 tbsp Cocoa
2 tbsp Coffee powder
12-15 Cherries Chopped (optionally, soaked in brandy)
2 tbsp Cherry preserve
1. Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy.
2. Mix the rest of the sugar with Flour, Coffee, Cocoa, Cornflour and Baking powder, then sift into the egg mixture and fold in gently.
3. Finally fold in cool melted butter and Cherry preserve.
4. Pour the batter into cupcakes, sprinkle chopped Cherries and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
5. Cool slightly before turning out of the cake tin.
variation from my earlier Mango Cherry Cheesecake
250 ml Cream[whipped]
50gm Hung Curd
100gm Mascarpone creamcheese
100gm Fruit Pulp [I used mango, you can use orange, strawberries or any other fruit you fancy, taste the pulp for tartness and adjust taste with powdered sugar]
40 gms Gelatin [in winter 1 reduce it by 2-3 pinches as it sets just fine]
Few Chocolate chips for sprinkling at the base
Few drops of Mango essence
Few mint leaves for garnishing
1. Whip the Cream to soft peaks.
2. Mix in the hung Curd, Mascarpone and whip to a silky consistency and add a few drops of Mango essence.
3. Bloom half the Gelatin in cold water first and then heat on a double boiler.
4. After it's completely dissolved, pour into the above mixture and mix well, whisking continuously.
5. Sprinkle Chocolate chips at the glass's base and pour the above mixture into the glass evenly.
6. Refrigerate for about an hour.[more in summers till it sets]
7. Bloom rest of the gelatin in cold water first and then heat on a double boiler.
8. Add the gelatin to fruit pulp and mix well.
9. Make a layer of this fruit pulp over the set cheesecake layer in the glasses working quickly else the gelatin begins setting.
10. Garnish with Fresh Fruit / Chocochips/ Mint leaves.
We've had some really crazy times with mom... festivals together, see the crazy side in us, partying and having loads of fun together.... Missed having Chetan and Nivritti around... Would have been even more fun...
Making this Mango cheesecake was such a delight for mom... She loved it and even the card and gift :)
Happy Mother's Day to all you lovely mom's...