WHITE CHOCOLATE WAFFLE SOUFFLE - NO BAKE

Prep Time

20 mins

Total Time

2 hr 20 mins

 

Imagine waffles, blueberries and white chocolate mousse. Put everything together, top with sweet blueberry sauce and no bake blueberry waffle cake is born!

Course: Dessert

Servings: 6 Slices

Calories: 602 kcal

Ingredients

• 3.5 oz Waffles 100g

White chocolate layer:

• 7 oz White Chocolate (200g)
• 4 Gelatin Sheets
• 1 cup Fresh Blueberries (125g)
• 2 cups Whipping Cream (500ml)

Blueberry sauce:

• 1 cup Fresh Blueberries (125g)
• ½ cup Superfine Sugar (100g)
• ½ Lemon
• 1 tbsp Corn Starch

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Instructions

1. Line your cake pan with tin foil or baking parchment paper. Cover the bottom with waffles. Make sure there are no empty spaces in between them. Now scatter fresh blueberries over the waffles.
2. Melt white chocolate with 1 cup whipping cream over a pot of simmering water. Remove from the heat and let cool slightly before stirring in gelatin sheets that have been soaked in water (follow the package instructions). Let it cool down.
3. Whip the rest of the cream and fold it into the chocolate mixture. Pour it into the cake pan and refrigerate for 2 hours.
4. Before serving make the blueberry topping by simmering blueberries, sugar and freshly squeezed lemon juice in a small sauce pan. When the berries have soften and the sugar has melted add cornstarch that you have dissolved in 2 tablespoons of water. Cook for a further 1-2 minutes before turning off the heat.
5. Slice the cake, pour the blueberry sauce over each slice and serve!

pedhmedi bajil mardh

Polay (Yeasted Rice Batter Pancakes) - Ruchik Randhap recipe

Polay (Yeasted Rice Batter Pancakes)
Soaking time: 3hrs or overnight | Prep time: 15mins | Cooking time: 15-20mins Yield: 17-18 medium sized pancakes

You Need:
1-1/2 cups boiled rice (ukda chawal)
1/2 cup raw rice * see notes
1/4 cup urad dal (split black gram)
1 tsp salt
2-3 tsp (or to taste) sugar
To prepare the yeast solution
1 tsp dried yeast 
1 tsp sugar
3 tbsp warm water
Other ingredients
oil for frying
Method:
1. Wash & soak the boiled rice, raw rice and urad dal in plenty of water in separate bowls for at least 3 hours (or overnight). Grind the urad dal to a fine paste first and remove. Next, grind the two types of rice with very little water to yield a thick dryish batter of dosa batter consistency. Mix this batter along with the urad dal paste, salt to taste and sugar. Transfer the mixture to a pan that is large enough to contain dough that doubles.
2. In a small bowl mix the warm water with the yeast and sugar and allow to rest for 10 mins till the mixture turns frothy - this is active yeast which must then be mixed to the batter well. Check salt and sugar proportion and add more if required.
3. Cover the pan with a thin muslin cloth and keep in a warm place undisturbed. The dough will take anywhere between 1-1/2 - 2 hours to double (in a favourable warm weather). Gently stir the dough once but not too much or you will kill the fermentation.
4. Heat a flat cast iron tawa/skillet or a flat non stick pan. Grease it evenly with oil and pour approximately 2 ladles of dough in the centre. Using the base of the ladle carefully spread the dough in a circular fashion to form a dosa. Cover and allow to cook on a medium flame for a minute - or until the surface of the dosa looks fluffy and cooked and the base is golden brown.
5. Remove carefully with a flat steel spatula and serve hot with any non vegetarian or vegetarian curry of your choice or with chutney or sambhar.

You Need:

• 1-1/2 cups boiled rice (ukda chawal)
• 1/2 cup raw rice * see notes
• 1/4 cup urad dal (split black gram)
• 1 tsp salt
• 2-3 tsp (or to taste) sugar

To prepare the yeast solution

• 1 tsp dried yeast 
• 1 tsp sugar
• 3 tbsp warm water

Other ingredients

• oil for frying

Method:

1. Wash & soak the boiled rice, raw rice and urad dal in plenty of water in separate bowls for at least 3 hours (or overnight). Grind the urad dal to a fine paste first and remove. Next, grind the two types of rice with very little water to yield a thick dryish batter of dosa batter consistency. Mix this batter along with the urad dal paste, salt to taste and sugar. Transfer the mixture to a pan that is large enough to contain dough that doubles.

2. In a small bowl mix the warm water with the yeast and sugar and allow to rest for 10 mins till the mixture turns frothy - this is active yeast which must then be mixed to the batter well. Check salt and sugar proportion and add more if required.

3. Cover the pan with a thin muslin cloth and keep in a warm place undisturbed. The dough will take anywhere between 1-1/2 - 2 hours to double (in a favourable warm weather). Gently stir the dough once but not too much or you will kill the fermentation.

4. Heat a flat cast iron tawa/skillet or a flat non stick pan. Grease it evenly with oil and pour approximately 2 ladles of dough in the centre. Using the base of the ladle carefully spread the dough in a circular fashion to form a dosa. Cover and allow to cook on a medium flame for a minute - or until the surface of the dosa looks fluffy and cooked and the base is golden brown.

5. Remove carefully with a flat steel spatula and serve hot with any non vegetarian or vegetarian curry of your choice or with chutney or sambhar.

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