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Top 5 dishes made from sweet biscuits
1 . Mango Trifle Pudding
Mango Trifle Pudding
#SFR
This is an awsome mango dessert. Easy and delicious.
Ingredient
1 cup
sweet ripe mango cubes
1/3 cup
sugar
4 tbsp
corn flour
1 tsp
mango essence
6-8
sweet biscuits
1 tsp
vanilla essence
Cooking instructions
* Step 1
Blend together mango cubes and sugar. Transfer to a pan. Add food colour and corn flour. Mix properly.
* Step 2
Cook on low flame for 5-6 minutes. Let it cool.
* Step 3
Grease a mould, arrange biscuits in it. Pour. Pour mango sauce over biscuits. Tap, tap and put in fridge to be set.
* Step 4
Now take whipping cream powder in a mixing bowl, add 4 tbsp milk. Beat with an electric beater in low speed. After 2 minutes add 4 tbsp more milk and beat in medium speed till soft peaks arise.
* Step 5
Apply a thick layer of cream on mango layer. Garnish with some chopped dry fruits(optional)
* Step 6
Keep in fridge for 6-8 hours or over night.
* Step 7
Next morning mango trifle pudding is ready to be serve. Enjoy
Note: if there is a photo you can click to enlarge it
2 . Baked Yoghurt Cake
Baked Yoghurt Cake
A large amount of Yoghurt was getting old in the fridge and I needed to use it up. I found a Baked Yoghurt Cake recipe on the internet and I tried it. The result was BAD. The cake didn’t taste good at all. I tried another recipe and I was not happy with the result. Since then, I have baked Yoghurt Cake several times to figure out the best way. Now I believe that Yoghurt should be drained overnight to remove excess water, a reasonable amount of Sugar is necessary, it is better with the biscuit base, and Corn Starch works better than Plain Flour, and Butter makes the cake taste nicer.
Ingredient
100 g
Sweet Biscuits
20 g
Butter *melted
500 ml (2 cups)
Unsweetened Greek Yoghurt *I had 260g after drained overnight
1 pinch
Salt
1/2 cup
Caster Sugar
1/4 cup
Corn Starch OR Plain Flour
2-3 teaspoons
Lemon Juice *You don’t need it if Yoghurt is very sour
Cooking instructions
* Step 1
Greek Yoghurt contains less water, but still you should drain and remove excess water. Line a colander with paper towel, place Yogurt in it, and drain overnight OR at least for 2-3 hours.
* Step 2
Line a cake tin (springform is preferable) with baking paper.
* Step 3
Process Sweet Biscuits into fine crumbs. Mix with melted butter and press into the base of the prepared tin.
* Step 4
Preheat the oven to 150℃. Place all ingredients of Yoghurt Cake except Butter in a mixing bowl, use electric beater or hand mixer to process until the mixture is smooth. Add melted Butter and process until Butter is blended well.
* Step 5
*Note: I tried to beat Egg Whites separately and mixed it with other ingredients. The cake rises high but there was no significant difference in the result as the cake always shrinks a lot.
* Step 6
Pour into the prepared tin and bake for 60 minutes. I recommend to cool it slowly in the oven. When cool enough, chill in the fridge.
Note: if there is a photo you can click to enlarge it
3 . Basic No-Bake Cheesecake
Basic No-Bake Cheesecake
This dessert is called ‘Rea Cheesecake’ in Japan. It is very popular over there but not so popular here in Melbourne. This Cheesecake is set by Gelatine. This is the most basic and plain No-Bake Cheesecake recipe that I have been using for decades. Adding extra ingredients such as Fruit, Fruit Puree or Chocolate, you can create a variety flavours.
Ingredient
100 g
Sweet Biscuits
50 g
Butter *melted
2 teaspoons
Gelatine Powder
2-3 tablespoons
Water
250 g
Cream Cheese
1/4-1/3 cup
Sugar
2 tablespoons
Lemon Juice
1/2 cup
Greek Style Yoghurt
1/2 cup
Cream *whipped
Cooking instructions
* Step 1
Line the base and sides of a 18cm springform cake tin with baking paper.
* Step 2
Process Sweet Biscuits until crumbled to fine crumbs. Mix with melted butter for the base and press into the prepared tin. *Note: Very dry low-fat chocolate biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter.
* Step 3
Sprinkle Gelatine Powder into Water in a small heat-proof bowl and soak for 5-10 minutes.
* Step 4
Using the electric beaters or a whisk, whip the cream until firm peaks form.
* Step 5
Using the same beaters or a whisk, mix softened Cream Cheese and Sugar until smooth. Add Yoghurt and Lemon Juice and mix well.
* Step 6
Heat the soaked Gelatine in the microwave for 20-30 seconds until completely dissolved. You can do this process over hot water. Gradually whisk in the dissolved Gelatine into the Cream Cheese mixture until well combined. Then fold in Whipped Cream.
* Step 7
Pour the mixture over the base and smooth the surface. Cover and refrigerate for several hours until firmly set.
* Step 8
Serve with your favourite fruit OR sauce. The photo below is served with ‘Microwave Blueberry Sauce’.
Note: if there is a photo you can click to enlarge it
4 . Lemon Curd & Yoghurt Mousse Cake
Lemon Curd & Yoghurt Mousse Cake
My daughter and I have been in love with ‘Anathoth Farm Lemon Curd’ from NZ. It is so good! I wanted to make a dessert using it. To make this dessert, you need no lemon juice, no sugar, no butter, or no cream! Just mix Greek Style Yoghurt and the delicious Lemon Curd, and set the mixture with gelatine. I used Egg White to make it a mousse dessert, but it can be left out.
Ingredient
120 g
Sweet Biscuits
50 g
Butter *melted
1 tablespoon
Gelatine Powder
2-3 tablespoons
Water
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small heat-proof bowl and soak for 5-10 minutes.
* Step 2
Line a cake tin (springform is better) base and sides with baking paper.
* Step 3
Process Sweet Biscuits until crumbled to fine crumbs. Mix with melted butter, and press into the prepared tin. *Note: Very dry low-fat biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter.
* Step 4
Using the electric beaters or a whisk, beat Egg Whites until stiff peaks form.
* Step 5
Place Yoghurt and 1/2 cup Lemon Curd in a large bowl, and mix well to combine.
* Step 6
Heat gelatine mixture in the microwave for 30 seconds until hot, but do not boil. Gradually add to the yoghurt mixture, mixing with a whisk, and combine well.
* Step 7
Fold in the egg white gently and combine well. Pour the mixture over the base and smooth the surface. Cover and refrigerate for several hours until firmly set.
* Step 8
Spread some Lemon Curd on top and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Kiwi biscuit tart
Kiwi biscuit tart
#5Ingredients
Ingredient
1 packet
sweet biscuits
1 cup
pomegranate
1 cup
cream
Cooking instructions
* Step 1
Firstly make fine powder form biscuits then make dough with cream.
* Step 2
Then chopped kiwi fruits.
* Step 3
Now take heart shaped mould and put dough into this and give shape.
* Step 4
Now put in fridge for 5 minutes for setting.
* Step 5
Then put pomegranate and cream in the Tart and garnish with kiwi.
Note: if there is a photo you can click to enlarge it
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