Mini Cheese Cake Shots

By Chef Shazia Khan

From K for Kids

Prep: 1 hour 15 minutes

Cook: 10 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

Cheese cake set in shot glasses

Ingredients

Digestive biscuits 200 gms
Butter, melted 20 gms
Fresh mint sprigs to garnish
Jam topping
Strawberries, finely chopped 1 cup
Mixed fruit juice 50 mls
Sugar 1 tbsp
Mixed fruit jam 2 tbsps
Cream cheese mixture
Cream cheese 300 gms
Powdered sugar 50 gms
Whipping cream 150 ml

Methods

Crush digestive biscuits and put into a bowl, add melted butter and mix well.
Put this mixture into 4 small shot glasses press with the back of a spoon.
Put strawberries, fruit juice, sugar and jam in a non-stick pan, mix well and cook over medium heat till the sugar dissolves and the mixture thickens.
Take cream cheese in a bowl, add powdered sugar and whisk well. Add whipping cream and whisk well. Put this mixture into a piping bag.
Pipe the cheese mixture on top of the biscuit base and keep the glasses in the refrigerator to set.
Put the strawberry mixture on top of the cream cheese layer in each glass. Garnish with mint sprigs and serve chilled.

American Apple Pie

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 35 minutes

Cook: 40 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

Apples

An all-time favourite – apple pie gives a lot of comfort

Serving Suggestion : Serve with vanilla ice cream.

Ingredients

Green apples / cooking apples, peeled, sliced and cored 6
Refined flour (maida) 1½ cups + 2-3 tbsps
Frozen butter cubes 1 cup
Sugar 2 tsps
Cinnamon (dalchini) powder 1 tsp
Nutmeg (jaiphal) powder ¼ tsp
Lemon juice 1 tbsp
Soft butter ¼ tsp + as required
Salt to taste

Methods

To make pastry dough mix 1½ cups refined flour, salt and 1 tsp sugar in a bowl. Add frozen butter cubes and rub it in with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps water and knead gently to make smooth dough. Wrap in moist muslin cloth and refrigerate for 10-15 minutes.
Take apples, 2-3 tbsps refined flour, 1 tsp sugar, cinnamon powder and nutmeg powder in another bowl and mix gently so that the apple slices do not break. To prevent apple slices from turning black, pour lemon juice over them and mix gently.
Bring out the dough from refrigerator and divide into 2 equal parts. Knead both halves lightly.
Spread a plastic sheet on the worktop and place one portion of dough in the centre. Fold the plastic over and roll out the dough into a disc an inch bigger in diameter than the 9 inch pie mould or pie dish. Similarly roll out the second portion of the dough.
Preheat oven to 200 ºC.
Remove the plastic gently and place 1 disc in the pie dish. Flatten it on the base and along the edges of the mould so that excess dough sticks out. Trim the extra dough and put the pie dish in the refrigerator to set.
Once firm, pierce it all over with a fork. Spread 1 tsp butter and then spread apple mixture evenly on the base. Sprinkle 2 tbsps of the sweet apple mixture water on top and dot with some butter.
Place the second disc over the filling, covering it completely. Trim edges. Make a few slits in top so that the steam can escape. You may use the leftover dough trimmed from the edges to make a design on the top.
Brush the top crust with butter before baking. Place the pie dish in the preheated oven and bake for 40 minutes.
Cut into wedges and serve warm with vanilla ice cream.