Chocolate Cases By Chef Zarnak

 Chocolate Cases:

Ingredients 

Chocolate, chopped 100 gm

Method
Melt the chocolate in a bowl over a pan of simmering water. Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.

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Chocolate Cases

Chocolate Cases

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Chocolate Peanut Butter Fro-Yo By Chef Zarnak

Chocolate Peanut Butter Fro-Yo:

Ingredients

Peanut butter 1/3 cup
Cocoa powder 3 tbsp

Butter, melted 1 tbsp
Evaporated milk 1 can
Sugar 1/2 cup
Yogurt 1 cup
Vanilla essence 1 tsp

Method

Melt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa powder. Set aside.
Place evaporated milk, sugar, vanilla, cocoa mixture and peanut butter in a bowl and beat, add in yogurt and continue beating until smooth.
Pour into shallow dish and place into freezer. Check after 45 minutes and whisk/scrape down the sides as they freeze. The idea is to continue adding air into the mix so that it doesn't freeze into a solid mass, but a smooth, creamy blend. Check and mix every 30 minutes until frozen (may take up to 4 hours depending on shallowness of dish). Transfer to storage container with lid and keep frozen for up to a week.

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Chocolate Nutella Gelato By Chef Zarnak

Chocolate Nutella Gelato:

Ingredients

Milk 2 cups
Cream 1 cup

Sugar ½ cup
Sugar ¼ cup
Egg yolks 4
Vanilla essence ½ tsp
Nutella spread ½ cup

Method 

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill mixture completely before pouring into an air tight box. To serve, scoop gelato into serving bowls.

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Coffee Sauce By Chef Zarnak

Coffee Sauce:

Ingredients
Water ½ cup
Corn syrup ¼ cup

Corn flour 2 tsp
Coffee Powder 1 tbsp
Vanilla Essence ½ tsp

Method 

In a saucepan combine water, corn syrup , corn flour , and coffee powder. Cook and stir over medium heat until mixture is bubbly. Cook and stir for 2 minutes more. Remove mixture from heat. Stir in the 1/4 teaspoon vanilla and. Cover and chill sauce in the refrigerator until serving time.

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Butter Scotch Sauce By Chef Zarnak

Butter Scotch Sauce:

Ingredients

Cream 1 cup
Golden syrup ½ cup

Brown sugar ½ cup
Butter 2 tbsp
Vanilla essence 1 tsp
Salt a pinch

Method

Boil cream, golden syrup and sugar together. Simmer over low heat till melted. Add butter or vanilla essence, salt, keep stirring till completely blended. Remove from heat and cool completely.Use in Ice-creams or any other Dessert.

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Toffee Sauce By Chef Zarnak

Toffee Sauce:

Ingredients

Brown sugar 3 tbsp
Butter 4 tbsp

Cream 300 ml

Method

Melt the sugar add the butter and sift through, whisk in the cream and cook till heated through do not boil. pour it in Ice-cream or any Dessert.Enjoy :)

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Butterscotch Ice Cream By Chef Zarnak

Butterscotch Ice Cream:

Ingredients

Sugar ½ cup
Water 1 tbsp

Golden syrup 1/3 cup
Cream 2 cups
Egg yolks 4
Vanilla essence 1 tsp

Method

Cook sugar and water till sugar dissolves, boil till dark golden. Beat in the golden syrup and 1/3 cup cream, quickly. Whisk yolks until creamy; add in the hot sauce quickly. Beat a lot till creamy and thick and cool. In another bowl mix remaining cream with vanilla. Fold all well and freeze in an airtight box take out every 3-4 hours and beat well and freeze overnight.

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Ice Cream Cake By Chef Zarnak

Ice Cream Cake

Ingredients

Chocolate cake (cut in half) 9 inches
Milk ¼ cup

Vanilla ice cream 2 liters
Chocolate ice cream 1 liter
Fudge sauce 1 cup
Cherries to decorate
Cream to decorate

Method

Line a 9” spring form tin with cling and place a thin chocolate sponge cake on the base. Moisten with some milk. Spread half of the plain vanilla ice cream on it, let chill till set, then top with the chocolate ice cream, let set, pour over fudge sauce and swirl in, let set and add the remaining vanilla ice cream, let set again. Top with fudge sauce and decorate with cherries and piped cream. Freeze and serve cut in slices or wedges.

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Vanilla Butter Cream Icing by Chef Zarnak

Vanilla Butter Cream Icing :

Ingredients

Butter 250 gm
Vanilla Powder 1 tsp

Icing Sugar 400 gm
Milk 2 tbsp

Method:

1. Beat butter and gradually add icing sugar.
2. Add vanilla powder, milk & beat.

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Mocha Cheesecake By Chef zarnak

Mocha Cheesecake:

Ingredients

Chocolate cookie crumbs 2 cups

Butter, melted 3 tbsp
Cream cheese, softened 8 oz
Condensed milk 1 can
Vanilla essence 1 tbsp
Cream 2 cups
Gelatin 2 tbsp
Water ¼ cup
Instant coffee granules 2 tbsp
Hot water 1 tbsp
Chocolate syrup 1/2 cup

Method

In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and up the sides of prepared pan. Soak gelatin in ¼ cup water and heat on very low till dissolved. Set aside to cool a little. In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in cream. Spoon half of the mixture into another bowl and set aside. Add half of gelatin mixture. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. Add remaining gelatin mixture. Spoon the chocolate mixture over crust. Top with the reserved cream cheese mixture. Freeze until set. 

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Strawberry cheese cake smoothie By Chef Shireen anwer

Strawberry cheese cake smoothie
Ingredients
Strawberries 1 cup

Strawberry jelly crystals 2 tbsp
Yogurt ½ cup
Curd cheese 2 tbsp heaped
Strawberry essence ¼ tsp
Crushed ice 1 cup
Caster sugar 2 tbsp
Ginger cookie 1(optional)

Method
In a blender put Strawberries 1 cup, Strawberry jelly crystals 2 tbsp, Yogurt ½ cup, Curd cheese 2 tbsp heaped, Strawberry essence ¼ tsp, Crushed ice 1 cup, Caster sugar 2 tbsp, blend until smooth, pour into a glass and crumbled the ginger cookie on top(optional).

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Chocolate swirls By chef Shireen anwer

Chocolate swirls


Ingredients
Eggs 3 separated
Cocoa powder 1 tbsp
Milk ½ cup

Gelatin powder 2 tbsp leveled
Water ¼ cup
Chocolate essence ½ tsp
Chocolate ½ cup melted
Sugar 5 ounce
Fresh cream whipped 1 cup
Chocolate sauce for decoration

Method
Dissolve gelatin in ¼ cup water and keep aside. Beat egg whites fluffy with 2ounces of caster sugar, cook egg yolks with 2 ounce caster sugar, coco powder and milk, when it gets slightly thick remove, add in the dissolved gelatin, chocolate essence, fold in the whipped cream and also fold in the beaten egg whites, swirls in the melted chocolate, Decorate with cream and chocolate decorations and serve chilled.

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White Chocolate Trifle by Chef Shireen Anwer

White Chocolate Trifle


Ingredients for custard
Milk 4 cups
Caster sugar 6 tbsp
Corn flour 2 tbsp

Egg yolks 2
Vanilla essence 1 tsp
White chocolate 4 ounce
Fresh cream 4 ounce
Plain tea cake 1 pound
Strawberries sliced 1 cup heaped
Fruit syrup ¼ cup
Fresh cream whipped for decoration
Grated chocolate for decoration

Method
Boil milk with caster sugar add in dissolved corn flour, cook till custard thickens, remove add to it white chocolate and beaten egg yolk, mix well, cool mixture and fold in the whipped cream, cut cake into small cubes in a transparent serving bowl, spread cake chunks, spoon syrup on it, spread strawberries, again white chocolate custard, repeat layering with sponge, strawberry filling and custard, refrigerate for 2 hours, decorate with whipped cream and chocolate.

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Doodh Dulari by chef shireen anwer

Doodh Dulari by chef shireen anwer

Doodh Dulari

Ingredients
Milk 2 liter
Condensed milk ½ cup
Corn flour 1 tbsp
Colored vermicelli ½ cup
Strawberry jelly 1 packet
Green jelly 1 packet
Rubri 250 gm
Cream 200 gm
Mix fruit cocktail 1 large tin
Small cham cham 250gm

Method
Cook 2 liter milk for 20 minutes till thick, add ½ cup colored vermicelli, 1 tbsp corn flour dissolved with ¼ cup cold milk, cook till thick, remove, cool completely, add ½ cup condensed milk, 1 large tin fruit cocktail. Dissolve each jelly packet with 1 cup water and set till firm, cut in cubes and add to the cooled milk. Also add 200gm cream, 250gm small cham cham and 250gm rubri, mix all well. Serve chilled.

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Wriggly Squirmy Jelly Worms

Wriggly Squirmy Jelly Worms

Wriggly Squirmy Jelly Worms:

Instructions:
2 packs Raspberry jelly (jello)
1 pkg unflavored gelatin (for extra firmness)

3/4 cup whipping cream
3 cups boiling water
100 flexible straws (or enough to fill your container)
Tall container/cup

Directions:
1) Make Jelly as per instructions and add gelatine
2) Let it cool to lukewarm and then add the whipping cream
3) Gather your straws (don't forget to flex them out) and put them in the container. It's important that the straws have a tight fit so the jello stays in the straws. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4) Add the jelly to the straw-filled container and let it set until firm.
5) Hold the straws under warm water. The worms will slip right out.

serve this as topping like custard, ice-creams , puddings and others.

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Matka Kulfi By Chef Shireen anwer

Matka Kulfi

Matka Kulfi:

INGREDIENTS:

• 1/2 Cup Almonds 

• 3/4 Cup Condensed milk
• 1/2 Cup Whipped cream
• I pinch tsp Powdered cardamom
• few Cup Pistachios (chopped)
• Pinch of Saffron

Method:
• Mix all the ingredients except for the pistachios and saffron in a large bowl.
• Beat the mixture for about 2-5 minutes until soft over a bowl of ice
• Now put this mixture in a conical mould.
• Sprinkle it with chopped pistachios and saffron.
• Keep in the freezer for about 8 to 10 hours.
• Matka Kulfi is ready.

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Pista Peshawari Cream by Chef Zakir

Pista Peshawari Cream

Recipe Of Pista Peshawari Cream by Chef Zakir:

Ingredients
Milk 2 liters
Pistachio (ground) 125 gm
Pistachio chopped 100 gm

Sugar 250 gm
Salt 250 gm
Fresh cream 1 ½ cup
Stabilize powder 2 tbsp
Ice as required
Green food color few drops
White butter 150 gm

Method
Heat 2 liters milk, ad 250 gm sugar and cook well till sugar is dissolved.
Now add 2 tbsp stabilize powder, allow cooking till mixture thickens.
Now add few drops of green food color, few drops of pista essence, 150 gm white butter and 1 ½ cup fresh cream.
Then remove from fire, mix well and keep aside to cool.
In ice cream machine fill the sides of container with crushed ice, also add salt with crushed ice every time.
Add milk mixture to the container, cover with lid, fit in machine and turn the ice cream machine on. Keep the machine turn on for 30 minutes.
Now remove a little thickened ice cream mixture in an airtight box. Freeze overnight.
Then remove ice cream in serving bowls, garnish with chopped pistachios and serve chilled.

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Coffee Crunch Ice Cream By Chef Zakir

Coffee Crunch Ice Cream 

Recipe Of Coffee Crunch Ice Cream By Chef 

Zakir:

Ingredients
Milk 2 liters
Sugar 250 gm
Salt 250 gm

Fresh cream 1 ½ cup
Vanilla essence few drops
Stabilize powder 2 tbsp
Ice as required
Cocoa powder 1 tbsp
Coffee powder ½ tbsp
Ingredients for Crunch
Sugar 250 gm

Method
Heat 2 liters milk, ad 250 gm sugar and cook well till sugar is dissolved.
Now add 2 tbsp stabilize powder, allow cooking till mixture thickens. Also add 1 tbsp cocoa powder and ½ tbsp coffee powder. Mix well.
Then remove from fire and keep aside to cool.
Now add few drops of vanilla essence and 1 ½ cup fresh cream. Mix well and keep aside.
In ice cream machine fill the sides of container with crushed ice, also add salt with crushed ice every time.
Add milk mixture to the container, cover with lid, fit in machine and turn the ice cream machine on. Keep the machine turn on for 30 minutes.
Now remove a little thickened ice cream mixture in an airtight box. Freeze overnight.
Then remove ice cream in serving bowls, garnish with crunch and serve chilled.

Method for Crunch
Heat 250 gm sugar in a pan till melts, remove melted sugar in a greased tray, keep aside till firm.
Coarsely crush and sprinkle on top of ice cream

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Mango Ice Cream by Chef Rida Aftab

Mango Ice Cream

Recipe Of Mango Ice Cream:

Ingredients
Mango pulp 250 gm
Condensed milk 1 tin
Fresh cream 1 packet
Sugar 4 tbsp
Gelatin powder 2 tsp
Mango essence ½ tsp
Milk ½ cup

Method
Mix pulp with sugar and gelatin powder. Cook till sugar melt. Blend this mixture with 1 cup milk, a tin of condensed milk, and ½ tsp of vanilla essence. Pour this mixture in an airtight container and freeze for 4 hours. Enj0y!!

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