Friday, 29 November 2013

Panna Cotta - Vanilla Panna Cotta with Mango Mousse & Kiwi, Mango Glee

Panna Cotta is an Italian dessert that literally means "cooked cream". This is one of the simplest and most crowd-pleasing dessert made with just a few ingredients; cream (and/or milk), sugar, and vanilla that are set with gelatin. 

I describe panna cotta as a creamy eggless custard-like pudding has a rich flavor and silky smooth texture that takes just minutes to prepare. 

It’s a great dessert to add to your dinner-party as it  can be made ahead, and is well suited for individual servings, stunning to look at, and delicious to eat. And it’s easy to infuse this basic recipe with different flavours. My favourite variation  is below.


So here we go:…
Making of vanilla panna cotta with mango mousse and kiwi glee:

Panna Cotta


1. Unflavored powdered gelatin – 1tbsp
2. Cold milk – 1/4cup
3. Heavy whipping cream or thick cream -2 ¼ cups
4. Granulated sugar – ½ cup
5. Vanilla extract – 1/2tsp


To start, have ready six small wine glass/ceramic bowls/custard cups or other small dessert cups.
In a small bowl, sprinkle the gelatin over the cold milk and let this mixture sit for about 5-10 minutes. It will soften, swell and become spongy. Meanwhile, combine the cream and sugar in a medium saucepan and bring it just to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the pan from the heat and stir in the gelatin mixture. Stir over low heat until you no longer see any gelatin particles. Stir in the vanilla extract. Pour the cream into the dessert cups (if you are layering it then pour only 1/3rd of the glass.) and place in the refrigerator to chill for 2 to 4 hrs, or until set. (For tilting effect – see the last part)

For mango and Kiwi Glee layer: (you can try with other fruit juices or puree also,

1. Mango Puree - 1 cup (I used Almarai Pure thick Mango juice and for Kiwi I used Kiwi juice)
2. Sugar – 2tbsp (Add only if using unsweetened puree)
3. Gelatin – 2 tsp
4. Cold water – 6tbsp
Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes. Add sugar in mango puree and heat till sugar is dissolved, (if using sweetened puree, just heat the puree a little bit). Remove from heat and pour the mixture over the gelatin and stir until gelatin is dissolved in the mixture. Let the mixture cool for 2-3mintues close to room temp (if you are planning on layering on top of Panna Cotta, a hot mixture will heat up your chilled Panna Cotta. So pour only after the mixture is completely cool.) Pour on top of Panna Cotta to next 1/3rd of the glass and refrigerate for 5- 6 hrs.

Mango Mousse:

1.   Mango puree – 1 cup (you can use thick mango juice too)
2.   Sugar  - 5 tbsp ( use only if using unsweetened mango puree)
3.   Whipped cream – 2 cups
4.   Gelatin – 2 tsp
5.   Cold water – 6 tbsp
Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes. Heat mango puree and sugar till it dissolved. Pour over gelatin and stir until gelatin is dissolved in mixture and fold in the whipped cream and allow it to cool. Pour the mixture in a piping bag and fill the glasses till top and cool for 5 – 6 hrs.

Tilting Effect

Pour the Vanilla panna cotta  till the glass is 3/4 full. Keep this in the refrigerator for 2 hours till it sets. If you are going in for the tilted look, you will need an egg carton or cupcake tin etc. Place the glass in the egg carton in such a manner that it is tilted sideways. Slowly pour in the panna cotta mixture till it is three quarters full. Leave to set in the refrigerator.
After 2 hours, remove the panna cotta from the fridge and change the position of the glass if you want a V shape effect and pour the mango glee 1/3rd of the glass. Return the glasses to the fridge so that it sets completely. When it sets, repeat the same method for kiwi and for the mousse. This dessert can be made upto 2 days in advance. It makes for a delicious dessert.

It's a very tasty dessert! Enjoy ... 

Thursday, 28 November 2013

About me

      Hi Friends, it’s me  Jeena Eugene . I hail from Trivandrum, a beautiful district of the 'God's Own Country'. I'm currently put up in Dubai, with my sweet hubby . Mine was a late entry into the world of cooking and baking, started only after my marriage.

       It was a completely different world for me until then. The change in the status has made it better for the cook in me, I believe. I used to run away from kitchen during my school, college days. I saw cooking as a tough craft only meant for my mom, who is born with that gift.  I was very fortunate to have an extremely wonderful cook in my mom. I still clear my doubts from my mom.
    My hubby is a good food lover, who encouraged me to start my blog “YUMMY TREATS”.I go through a lot of blogs and get inspired by great presentations, recipes and photos. I like watching cookery shows, which inspires me to try new recipes. The recipes that I have posted here are mostly from my mom, my dear friends and from various blogs and sites. My love for baking started only after marriage and it's credit goes to my loving hubby who supports and guides me in making everything better and perfect.

We take orders for birthday cakes, themed cakes and special occasional cakes and cupcakes.
Note: Please place all your order atleast one or two week prior to the occasion.

 For any queries or for placing cake orders, please feel free to drop in at  or give us a call in 00971-507277692.
Location:  Dubai, UAE.

You are also free to like my Facebook page at

Happy Cooking
With Love
Jeena Eugene

Tuesday, 26 November 2013

Music - Themed Birthday Cake

Baking a themed cake makes a birthday or celebration truly special. Homemade birthday cakes always score high on taste, but not look as pretty as the ones at the baker's display window. A themed based birthday cake can make the day more special. Imagine the look of your friend or family member's  face when they look at their birthday cake, which is based on the theme of their interests. WOW....

A music-themed birthday cake would be perfect for a musician or music lover. 
Here is the cake, which I made for our friend, who is a great music lover and a musician.

Carrot cake with cream cheese filling. Iced in chocolate frosting. 

Covered in  blue fondant, decorated with fondant piano keys and guitar and drums fondant figures.


Wednesday, 20 November 2013

Mudslide and Brownie Trifle

Do we have any Kahlua fans here? Then here comes the amazing and delicious trifle! with Kahlua and vanilla pudding with Bailey’s Irish Cream.

Who doesn't love brownies and to make it even more appealing try layering it with chocolate pudding, vanilla pudding with Bailey’s Irish Cream, and Kahlua! Then top all that off with a few roasted almonds and you have a delicious trifle. See below for the full recipe. Enjoy!

Chocolate Pudding with Kahlua Layer:
  • 1/3 cup cornstarch
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 3/4 cups dark chocolate, chopped
  • 1/2 cup plus 4 tablespoon of  Kahlua
  • 1 tablespoon vanilla extract
Vanilla Pudding with Bailey’s Irish Cream Layer:
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
  • 2 tablespoon vanilla extract
Brownie and  Almond Layer:
  • 1 1/2 cup of crushed brownie crumb
  • 3/4 cup of finely chopped almonds
Chocolate Pudding with Kahlua Layer:
1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add Kahlua and stir to combine. Add vanilla and stir to combine.
Vanilla Pudding with Bailey’s Irish Cream Layer:
  1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.
  1. Fill pastry bags with each flavor of pudding.
  2. Pipe a chocolate layer onto bottom of glass.
  3. Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
  4. Pipe vanilla pudding on top of brownie and almond layer.
  5. Continue layering by repeating steps 2-4.

Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds.

Spicy Squid Roast (Kerala Style)

Another Kerala style seafood delicacy.For all seafood lovers .

There is something mystical about this spicy squid roast / kanava roast, the aromas awakens your senses which in turn fires your appetite and it is hard to resist the temptation of this spicy rich preparation. This is one of my hubby's favorite dish.

Today I am sharing the recipe of Kerala style spicy squid roast. It is also know as Koonthal Roast / Kanava Roast /Calamari Roast,which is a very tasty and easy to prepare . Surely you all will like this awesome squid roast.

Here is the recipe:


Cleaned Squid-!/2kg
Tomato-2 medium size
Ginger- 1 inch thick
Garlic- 4-5
Turmeric powder- 1/2 tsp
Chilly powder-1 tsp
Pepper powder-1/2 tsp
Garam Masala- 1/2 tsp
Fennel powder- 1/2 tsp
Kudampuli / cambogia - 2-3 piece
Curry leaves-1string
Coconut Oil
Salt-to taste


Heat oil in a pan and add chopped ginger and garlic followed by chopped onion and curry leaves. Saute till golden brown. Add chopped tomatos and saute till it get mashed up and soft. Add turmeric powder, chilly powder, pepper powder, kudampuli and garam masala.Add cleaned squid and little water( 1/3 cup)cover and cook for four to five minutes and till water evoporates. Fry till all the masala gets coated with the squid.Serve with rice

Try this..Hope you will all enjoy

Tuesday, 19 November 2013

Themed Fondant Cake (Teletubbies)

The fondant was actually pretty easy to work with. This was my first fondant cake, specially made for my friend’s son Joe, who was celebrating his 3rd birthday . He loves teletubbies .

This was my first time ever working with fondant. I made Marshmallow fondant(MMF) covered it over a vanilla cake filled with vanilla butter cream.

I loved the whole process of this, and I'm looking forward to doing this again! 

Monday, 18 November 2013

Mutton Pepper Fry

This dish is a lip smacking dish, from the cuisine of South India. If you like spicy gravies with chapathis or rice, then this recipe is obviously for you…! Yupp…this mutton pepper fry is very hot..! 

It makes a delicious combo with Indian rotis and also with rasam, sambar rice, etc. Its not only a mouth watering dish, it also makes us feel like we had a hearty meal.

Check out this tasty recipe


·   Mutton – 500 gms, cut into small-medium size pieces

·   Whole black pepper – 2 tsp

·   Green chilli – 2

·   Ginger & garlic chopped – 1 tbsp

·   Coriander leaves chopped – 2-3 tbsp

·   Lemon juice – 1 tbsp

·   Onion – 2 big, sliced finely

·   Coriander powder – 2 – 2½ tsp
·   Turmeric powder – ½ tsp
·   Garam masala – ½ tsp
·   Fennel (perumjeerakam) powder – ½ tsp
·   Tomato – 1 small-medium, sliced
·   Water – 1 cup
·   Curry leaves
·   Salt
·   Oil – I used coconut oil

1.       Grind together whole black pepper, green chilli, ginger, garlic and coriander leaves with 2 tbsp water to a fine paste. Add this ground masala, lemon juice and salt to cleaned mutton pieces. Marinate it for half an hour to one hour.

2.            Heat oil in the pressure cooker. Add sliced onions and cook till it becomes golden brown. Add all the masala powders. Mix well. Add a little water (1 tbsp) to mix everything well. When oil starts appearing, add tomato, salt (keep in mind that salt is already added to mutton) and curry leaves. Mix well. After 3-4 mins, add marinated mutton pieces. Mix well. Add 1 cup water, let it boil. Pressure cook till the mutton is done.

3.            If there is any gravy, continue cooking, so that the water dries up and mutton is covered with masala. Garnish with freshly ground pepper and onion rings.

4.            Serve it with rice, roti, etc;
This curry has a dry consistency. But I made a semi dry version. You can adjust the gravy to suit your taste. The more you roast on low flame, the darker the mutton will be. It will be great if you can marinate mutton for 1-2 hours.

Recipe courtesy Maria Jose 

This Mutton Pepper fry is my  hubby's  favorite dish and I was happy it came out well. Its quite spicy, so got to be careful with the chilli and pepper! 

Enjoy ! ! !

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