Lavender and Strawberry Popsicles

Ingredients:

 

Lavender - 1tbsp
Strawberry - 1cup
Milk - 1 cup
Greek yogurt - 1cup
Sugar - 1 cup

Recipe:

 

1. Heat milk with 1/2 cup sugar and 1 tbsp of lavender for 5 minutes. Strain the milk and let it cool down.

2. In a pan add remaining sugar and sliced strawberries in it. Cook them for 5 minute or until strawberry is cooked. Let it cool down at room temperature.

3. In a bowl pour the flavored milk which has been cooled down and add greek yogurt in it. Whisk it thoroughly.

4. In each mold pour 2 spoons of milk and yogurt mixture. Top it with 1 spoon of cooked strawberries. Fill up the remaining mold again with milk and yogurt.

5. Place the mold in freezer to set for 5-6 hours.

6. Once the popsicles are set, remove  it from the freezer. Keep it in hot water for10 seconds. This will help to remove popsicles from mold.
7. Lavender and Strawberry popsicles are ready to eat.

Strawberry-Rasberry Cheesecake

Ingredients:

Mascarpone cheese - 500 gm
Greek yogurt - 100 gm (can be replace by hunged curd) 
Sponge cake - 1 (cut into 2 layers)
Sugar - 250 gm
Jiletin - 1 tblsp
Hot water - 1/2 cup
Eggs - 2 (only egg white)
Vanilla essence - 1/2 tsp
Lemon juice - 1 tblsp
Lemon zest - 1/2 tsp
Strawberry - 1 kg
Rasberry - 1 tin
Cake pan (spring bottom pan)

Recipe:

1. Let the mascarpone cheese come at room temprature.

2. Dissolve the jiletin in 1/2 cup hot water.
3. Add sugar and vanilla essence to egg white and bit it with electric bitter till it forms the soft pick.
4. Mix the cheese and greek yogurt together. After mixing it well, add egg white and sugar batter to it. Add dissolved jiletin to it and mix it well.
5. Add lemon juice and lemon zest to it, mix well.
6. In a cake pan, apply some butter to a bottom. Put 1 layer of sponge cake on it.
7. Pour half of the cheese batter on it and place 2nd layer of cake on it. On top of it, fill up the whole top portion with halfed strawberries.

8. Pour remaining cheese batter on it. Level it and let the cake set in fridge for 2-3 hrs.
9. After 2-3 hrs remove the cake from fridge. Garnish it with tined rasberries and strawberries.

10. Again put it in the fridge for 1/2 hr.
11. After 1/2 hr remove it. Remove the tin base, from cake tin. Cut the cake into pieces.

12. Cake is ready to eat.

Valentine Day Special - Strawberry Mille-feuille

On the occassion of  St.Valentine's day would like to share a french recipe - Strawberry Mille-feuille.
This is not the exact original french recipe but a variant which does not contain Cognac and white chocolate mousse.

Ingredients:

Milk - 1 and 1/2 cup
Castor sugar - 8 tblsps
Refined flour - 1/4 cup
Egg - 2 egg yokes and 1 whole egg
Butter - 2 tblsps
Vanilla essence - 1 tblsp
Pastry sheets - These sheets are available in the freezer section of any departmental store.
Strawberry - 250 grms
Castor sugar - For garnish
Skewer - Equipment for designing

Recipe:

1. Pour the milk in a sauce pan and heat it. Switch off the gas just before the milk reaches it's boiling point.
2. In a bowl take 2 egg yokes, 1 whole egg and add 8 tblsps sugar to it. Mix it well.
3. After the mixture gets smooth in texture, start to add refined flour spoon by spoon.
4. Continue the process until the flour is finished.
5. Add the 1/2 cup of hot milk in this egg mixture to tempre it. Mix it well.
6. Pour this mixture in the remaining milk.
7. Put this sauce pan on medium heat and continuously stir it until it becomes thick in constistancy and then switch off the gas.
8. Add butter and vanilla essence to it. Mix it briskly. Pour this mixture in another bowl, cover it with thin film and keep it in a refrigerator.
9. Remove the pastry sheets from the refrigerator and let it rest till it reaches room temperature.
10. Once it reaches room temprature, roll it at a thickness of around 1 mm. With the help of heart shaped cutter cut the sheets.
11. Preheat the oven at 200 degree celcius for 10 minutes.
12. Place all the heart shape pastries on a baking tray and let it bake at 200 degree celcius for 15-20 minutes.
13. Once they are baked, let it cool down.
14. Remove the pastry cream from refrigerator. Apply this cream on one side of the baked heart.
15. Cut strawberries and place it over. Repeat the process once.
16. Finally, cover the strawberry layer with a underside creamed heart.
17. With the help of siever sprinkle the castor sugar on each pastry.
18. Heat the skewer on a gas, and place it on a pastry for 2 seconds for design.
19. Refrigerate it for 30-40 minutes. Serve it cool.