'This recipe of White Choc Mousse Cake is by far the easiest to make! Try it out and treat your loved ones. Watch this Masala TV video to learn how to make Frozen White Choc Mousse Cake , Brownie fudge ice-cream, Fudge sauce and Pineapple coconut ice-cream Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 23 August 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Frozen White Choc Mousse Cake: Ingredients Crust: Biscuit crumbs 2 cups Unsalted butter, melted ⅓ cup Light brown sugar ¼ cup Filling: Caster sugar 1½ cups Lemon zest 1½ tbsp Lemon juice 6 tbsp Gelatin 1 tbsp Cream 2½ cups White chocolate, chopped 285 gm Cream cheese 24 oz Vanilla essence 1 tsp White chocolate curls for garnish Method: For crust, mix biscuit crumbs, melted butter and brown sugar. Press mixture into bottom and up sides of a 10-inch springform pan; refrigerate for 15 minutes. For filling, mix 1 cup sugar and lemon zest with your fingers to combine. In a pan mix lemon juice and gelatin; let stand until softened, about 5 minutes. In a saucepan, combine ½ cup cream and white chocolate. Cook over low heat, stirring frequently, until mixture is melted and smooth. Stir in gelatin mixture until dissolved, and let cool completely. Beat cream cheese and sugar until creamy. Add white chocolate mixture, and beat at low speed until smooth. In another bowl, beat remaining 2 cups cream and add vanilla essence and remaining ½ cup sugar until medium peaks form. Fold whipped cream into white chocolate mixture; spoon into prepared crust, smoothing top with an offset spatula. Cover and freeze for at least 8 hours or overnight. Gently run a knife around edges of pan to release crust from sides of pan. Release pan, and place cake on a serving plate. Garnish with white chocolate curls. Brownie fudge ice-cream: Ingredients Heavy cream 1 cup Milk 2 cups Cocoa powder 3 tbsp Chocolate, chopped 5 oz Vanilla essence ¾ tsp Caster sugar ¾ cup Egg yolks 5 Salt ¼ tsp Chopped brownie chunks 1 cup Hot fudge sauce ¼ cup Method: Warm the cream with the cocoa powder, remove from heat and add in the chocolate. Stir until smooth. Then add 1 cup of milk, stirring until smooth. Pour mixture into a large bowl along with the vanilla essence. Set a mesh sieve over the bowl. Warm the remaining milk along with the sugar and salt. Whisk the yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a spatula. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly. Beat well and then lastly add in the chopped brownie chunks, pour into an air-tight container. Swirl the fudge through. Cover and freeze overnight before serving. Fudge sauce: Ingredients: Cream 2/3 cup Light corn syrup 1/2 cup Dark brown sugar 1/3 cup Cocoa powder 1/4 cup Salt 1/4 tsp Chocolate, chopped 6 oz Unsalted butter 2 tbsp Vanilla essence 1 tsp Method: Combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil, stirring until the chocolate pieces are completely melted. Reduce heat and add in butter, vanilla essence and remaining chocolate and stir until smooth. Allow the sauce to cool down before serving. Pineapple coconut ice-cream: Ingredients: Coconut milk 13 oz can Caster sugar 1 cup Cream 1-1/2 cup Coconut essence 1 tsp Crushed pineapple 8 oz. Shredded coconut 1/3 cup Method: Beat coconut milk and sugar, then stir in the remaining ingredients. Beat well and put into an airtight container, cover and freeze overnight before serving.'
Tags: Chef , quick recipe , cooking show , Indian food , recipes for kids , vegetarian recipes , Cooking Recipe , food diaries , Non Veg Recipes , food cooking , recipes in urdu , Masala Tv , Masala Tv show , Recipes for Mutton , Cooking Recipes Pakistani , cooking classes recipes , Food Recipes in Urdu , Food Recipes Pakistani , Chef Zarnak Sidhwa , recipe in Urdu , HUM Masala , Frozen White Choc Mousse Cake , Brownie fudge ice-cream , Fudge sauce , Pineapple coconut ice-cream , 23 October 2020
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