What I love about fusion cooking is the fact that you can pick up a quintessential dish belonging to any part of the world and replicate it after adding in flavours of your own region. The dish remains true to the region of its origin while giving you your regional flavours with every bite. What a wonderful method of cooking this is. When I started living in different parts of the world I realised that many of the friends their who belonged to different countries would very enthusiastically try out the dishes I made but many a times it was too different for their taste. There were many flavours they were not familiar with and some flavours they found too strong for their palate. I faced the same situation when I visited India during the holidays and tried to introduce my family back home to international dishes. That was when I first adapted fusion cooking in my kitchen and voila everyone be it in India or any corner of the Globe took to this food like a fish takes to water.
Today's Recipe GULAB JAMUN ROSE CHEESE CAKE is a beautiful take on the classic cheesecake. What has been done here is we have taken a very popular Indian sweet GULAB JAMUN which is basically a fried Round shaped Dumpling made of milk solids known as Khoya,then soaked in sugar syrup And incorporated it into the cheesecake. Also added to the Cheesecake is Rose Extract or Essence and also fresh Rose petals made edible to heighten the Indian Flavours in the CheeseCake.
Well most of you must be knowing that the origin of CheeseCake was Ancient Greece.Cheese making can be traced back as far as 2000 BC. Anthropologists have found cheese molds dating back to that period. Historians are also of the belief that cheesecakes were served to athletes during the first Olympic Games held in 776 BC. Next the Romans adopted cheesecake with their conquest of Greece and it was they who spread cheesecake across Europe. Only many centuries later did cheesecake appear in America with the recipes brought over by immigrants.
This Recipe below is of a no bake cheesecake. It is a Vegeterian recipe.
GULAB JAMUN ROSE CHEESECAKE RECIPE :
CUISINE : FUSION
TYPE : DESSERTS
INGREDIENTS :
1) 1Tbsp Gelatin. Use Agar Agar instead to keep the recipe completely Vegeterian.
2) 2-3 Tbsp hot water to soak the gelatin or agar agar
3) 2 Cups Cream
4) 1/4 th Cup Icing Sugar
5) 2 Cups Mascarpone Cheese or Any Cream Cheese
6) 1tsp Cardamom Powder
7) 10 - 12 Digestive Biscuits enough to cover the entire cake tin for the base or any crumbly biscuits.
8) 1 Kg Mini Gulab Jamun ( Minus the sugar syrup) easily available at Indian Sweet Shops
9) 1Lemon Zest
10) 1 Tbsp chopped Pistachio
11) 1tsp Rose Essence or Extract
12) Rose Petals for decoration.
13) Rose colour Gel (Optional)
14) 4tbsp of Melted Butter
COME MAKE GULAB JAMUN ROSE CHEESE CAKES WITH ME IN EASY STEPS:
STEP 1: Soak the Gelatin or Agar Agar in hot water at least for 10-12 mins and allow it to bloom. Just before using in the cake mix microwave for 10 secs.
STEP 2 : In a large bowl take the cream and start whipping the cream with a Hand Blender. Add the Icing Sugar while whipping the cream without stopping the Hand Blender. Also add the rose colour gel and continue whipping the cream.
STEP 3 : Next we shall fold in the Mascarpone Cheese into the cream. Two things I would like to put down here. First if you cannot find Mascarpone cheese buy any cream cheese. Second don't mix the cheese and cream like you normally would. Add the cheese to the cream and then with the help of a cake spatula first cut through the mix and then fold the mix just like you would fold something. Remember first cut then fold with your spatula for you to get the perfect texture and an impeccable cheese cake. Add in the Green Cardamom Powder and continue the cut and fold action. Add the rose essence or extract and mix gently. Add the gelatine and mix gently again.
STEP 4: Now line the Cake Tin with a cling wrap or cling film so that your cheese cake can be retrived out of the cake tin once done. For the base of the cake you can either use a vanilla cake sponge or Digestive biscuits like I did. Whatever you use make sure to cover the base completely by plugging every possible hole so that the base is completely covered without leaving any gap. If you are using digestive or any crumbly biscuits then in a food processor first whizz the biscuits together with melted butter and then only use this to line your cake tin. Chill by placing the cake tin in the refrigerator for 10 minutes. If you are using the vanilla cake sponge then you can straight away proceed to step 5 without the refrigeration step.
STEP 5: Now start layering your cake tin with first the Mascarpone Chesse, cream etc. Mix. Follow it by placing the Gulab Jamuns( I have explained about this Indian sweet in the prelude to this recipe and you can easily find these in any Indian Sweet Shop) so as to cover the CHESSE cream layer completely like shown below. Sprinkle some pistachios. To balance the sweetness of the cheese cream, biscuits and gulab jamun add the zest of one Lemon and incorporate the citrus flavour.
STEP 6 : Pour the remaining cheesecake batter over the gulab jamun layer to cover it completely. Holding the sides of the cake tin with both your hands gently give it a couple of taps so that everything is well settled in their respective layers. Finally Refrigerate the cake at least for an hour or more.
After that bring out the cake, pull it out of the cake tin, remove the cling wrap gently, place the cake on a cake plate and get ready to decorate your cake before serving it. I used rose flowers made edible to decorate my cake and the remaining pistachios. The rose petals were made edible by brushing each petal with egg white, sprinkling icing sugar and then laying it separately on a butter paper and leaving it to rest for 5-6 hours in a cool dry place. Take care that the place does not have any moisture and also remember to gently turn the petals so that they do not stick to the butter paper. If you are a Vegetarian please avoid this decoration and plate the cake using kiwi, strawberry, chocolate sauce or fresh fruits.
GULAB JAMUN ROSE CHEESECAKE RECIPE :
INGREDIENTS :
1) 1Tbsp Gelatin. Use Agar Agar instead to keep the recipe completely Vegeterian.
2) 2-3 Tbsp hot water to soak the gelatin or agar agar
3) 2 Cups Cream
4) 1/4 th Cup Icing Sugar
5) 2 Cups Mascarpone Cheese or Any Cream Cheese
6) 1tsp Cardamom Powder
7) 10 - 12 Digestive Biscuits enough to cover the entire cake tin for the base or any crumbly biscuits.
8) 1 Kg Mini Gulab Jamun ( Minus the sugar syrup) easily available at Indian Sweet Shops
9) 1Lemon Zest
10) 1 Tbsp chopped Pistachio
11) 1tsp Rose Essence or Extract
12) Rose Petals for decoration.
13) Rose colour Gel (Optional)
14) 4tbsp of Melted Butter
COME MAKE GULAB JAMUN ROSE CHEESE CAKES WITH ME IN EASY STEPS:
STEP 1: Soak the Gelatin or Agar Agar in hot water at least for 10-12 mins and allow it to bloom. Just before using in the cake mix microwave for 10 secs.
STEP 2 : In a large bowl take the cream and start whipping the cream with a Hand Blender. Add the Icing Sugar while whipping the cream without stopping the Hand Blender. Also add the rose colour gel and continue whipping the cream.
STEP 3 : Next we shall fold in the Mascarpone Cheese into the cream. Two things I would like to put down here. First if you cannot find Mascarpone cheese buy any cream cheese. Second don't mix the cheese and cream like you normally would. Add the cheese to the cream and then with the help of a cake spatula first cut through the mix and then fold the mix just like you would fold something. Remember first cut then fold with your spatula for you to get the perfect texture and an impeccable cheese cake. Add in the Green Cardamom Powder and continue the cut and fold action. Add the rose essence or extract and mix gently. Add the gelatine and mix gently again.
STEP 4: Now line the Cake Tin with a cling wrap or cling film so that your cheese cake can be retrived out of the cake tin once done. For the base of the cake you can either use a vanilla cake sponge or Digestive biscuits like I did. Whatever you use make sure to cover the base completely by plugging every possible hole so that the base is completely covered without leaving any gap. If you are using digestive or any crumbly biscuits then in a food processor first whizz the biscuits together with melted butter and then only use this to line your cake tin. Chill by placing the cake tin in the refrigerator for 10 minutes. If you are using the vanilla cake sponge then you can straight away proceed to step 5 without the refrigeration step.
STEP 5: Now start layering your cake tin with first the Mascarpone Chesse, cream etc. Mix. Follow it by placing the Gulab Jamuns( I have explained about this Indian sweet in the prelude to this recipe and you can easily find these in any Indian Sweet Shop) so as to cover the CHESSE cream layer completely like shown below. Sprinkle some pistachios. To balance the sweetness of the cheese cream, biscuits and gulab jamun add the zest of one Lemon and incorporate the citrus flavour.
STEP 6 : Pour the remaining cheesecake batter over the gulab jamun layer to cover it completely. Holding the sides of the cake tin with both your hands gently give it a couple of taps so that everything is well settled in their respective layers. Finally Refrigerate the cake at least for an hour or more.
After that bring out the cake, pull it out of the cake tin, remove the cling wrap gently, place the cake on a cake plate and get ready to decorate your cake before serving it. I used rose flowers made edible to decorate my cake and the remaining pistachios. The rose petals were made edible by brushing each petal with egg white, sprinkling icing sugar and then laying it separately on a butter paper and leaving it to rest for 5-6 hours in a cool dry place. Take care that the place does not have any moisture and also remember to gently turn the petals so that they do not stick to the butter paper. If you are a Vegeterian please avoid this decoration and plate the cake using kiwi, strawberry, chocolate sauce or fresh fruits.
NOTE :
* If you are counting calories you can substitute the full cream with low fat cream and the mascarpone cheese with Greek yogurt
This is the second post in the BLOG HOP series that I am part of. I hope that you must have already met most of the magnificent seven food Bloggers if not all by now by visiting their Blogs. If you have missed out on anyone please find below links to their Blogs for you to visit and discover a wonderful world of all things related to scrumptiously delicious food.
CHECKLIST :
1) GELATIN OR AGAR AGAR, 2) HOT WATER, 3) CREAM, 4) ICING SUGAR, 5) MASCARPONE CHEESE OR ANY CREAM CHEESE, 6) CARDAMOM POWDER, 7) DIGESTIVE OR ANY CRUMBLY BISCUITS, 8) GULAB JAMUN, 9) LEMON ZEST, 10) PISTACHIOS, 11) ROSE COLOUR GEL, 12) ROSE ESSENCE OR EXTRACT, 13) ROSE PETALS, 14) MELTED BUTTER
Reference :
Recipe : Chef Kunal Kapur
Wikipedia
The History of cheese and cream cheese by Mary Bellis Inventors Expert
No comments:
Post a Comment