Holi Special Dessert

This dessert recipe is created by me; however its inspiration came to me from one of the recent episodes of Masterchef, wherein Chef Ranveer Brar had put an awesome dessert in front of the candidates as pressure test. His dessert had orange jelly as one of the elements and I thought that I should also try something with orange jelly.

Unlike Chef Ranveer’s dessert which was very difficult to make, my dessert is very simple, perfect for home cooking and has four different elements combined to make one dessert. Each element is very easy to prepare and final outcome looks great. Not only kids but adults too will surely crave for it.

Ingredients: Serves one

For Orange Jelly:

One cup fresh orange juice

1 teaspoon sugar

2 tablespoon agar-agar flakes

For Choclate Cake:

1 tablespoon maida

1 tablespoon Butter

1 tablespoon sugar.

3-4 tablespoon milk.

1/4 teaspoon or a pinch of baking powder

1/8 teaspoon or a pinch of baking soda

½ tablespoon cocoa powder

For Sugar Hokey Pokey Candy:

2 Tablespoon sugar

3-4 Tablespoon water

Pinch of soda bicarb

For Milk Sauce:

3 tablespoon sugar

1½ tablespoon butter

1 tablespoon water

5-6 tablespoon milk

Recipe:

For orange jelly

Pour juice in a pan and put on low flame, add sugar, and stir till sugar dissolves. Add agar-agar, put on high flame and bring a boil. Then leave it to simmer for 4-5 minutes. Remove from flame and leave to cool down a little. Then divide the juice in two containers equally, shape of container is your choice. I used round ones. Juice will set into jelly at room temperature. Once it has started to settle move containers into refrigerator, and leave there till final presentation.

For Cake

Mix together all dry ingredients maida cocoa powder baking powder baking soda (sieved) and sugar. Add butter, milk and whisk nicely. When all lumps have disappeared, grease a microwave friendly bowl, pour batter in it. And microwave it for one minute at highest temperature, microwave for another minute if not set.

For Hokey Pokey Candy:

Mix together sugar and water, put on high flame. Let the water boil and bubble nicely, after around 4 minutes on flame it would have changed into thick syrup and will just begin to caramelise. Its colour will be slightly changing to golden brown, right then remove it from flame, add soda bicarb and whisk quickly, golden froth will start forming. Immediately empty the contents on a greased foil or parchment paper. Leave it set for couple of minutes.

For Milk Sauce:

In a pan mix together water sugar and butter and put on low flame. When butter has melted and sugar has dissolved put on high flame. Once it has boiled once, add half milk and keep stirring on high flame, it will start to thicken then add remaining half of milk, stir again till it has turned slightly thick. Perfect consistency would be when it is thick yet of pouring consistency, because when it cools down it will turn solid like a milk candy.

Presentation:

Take out jelly from the container. On one jelly in the center of the plate, place chocolate cake and then place another jelly on it, like cake is sandwiched between jellies. Crush hokey pokey candy roughly and place few pieces on top of the dessert. Then drizzle generously with milk sauce. Dessert is ready to be served.