SUMMER BERRY JELLY

(Serves 8)

Ingredients:
50 gm cranberries
50 gm raspberries
50 gm blueberries
50 gm red currants
50 gm strawberries
750 ml rose / red wine
8 gelatin leaves
50 gm sugar

Method
Allow wine to simmer in a sauce pan.  Add fruits and sugar.  Allow to simmer till fruits are soft (ensure that the fruits are not over-cooked).  Using a colander, drain the fruits and allow to cool.  Using a muslin cloth, strain the wine.  Dissolve gelatin leaves in cold water and blend with wine.  Cool.  Pour half the wine mixture and half fruits in a jelly mould.  Allow to set partially inside refrigerator.  When set lightly, add balance of the wine and fruits.  Refrigerate for about an hour till the jelly is set.  Serve chilled.

TIRAMISU

(Serves 6)

Ingredients:
For the eggless sponge
1.5 kg hung curd
1.5 kg sugar
10 ml vanilla essence
1 lt milk
1.5 kg flour
20 gm baking powder
30 gm baking soda

For Tiramisu
500 gm sponge fingers /vanilla sponge
500 ml espresso coffee
30 ml Kahlua / Tia Maria (coffee based liquor)
1 lt whipping cream
50 gm icing sugar
250 gm Mascarpone cheese
Cocoa powder for dusting

Method
Mix hung curd, sugar and vanilla essence.  Add milk and make a smooth paste.  Sieve flour.  Add baking soda and baking powder.  Add flour mix with curd mix.  Pour the mixture in a grease mould.  Bake at 180 deg. C for 20 minutes. 

For Tiramisu
Fold in icing sugar and mascarpone cheese.  Continue whipping till cream and cheese mixture is stiff.  Mix Tia Maria / Kahlua along with espresso.  Arrange sponge finger / sponge on to a tiramisu mould / deep tray (3 inches depth).  Using a ladle, pour coffee mix on sponge so, that it soaks completely.  Cover the layer of sponge with Mascarpone cream.  Repeat the process twice.  Allow tiramisu to chill inside the refrigerator for minimum one hour.  Serve chilled dusted with cocoa powder. 

Note : Alternatively, you can also buy sponge cake from the market.

Recipe Source Chef Hemant Mehta Savvy Cookbook - Sep 2007