Gulab Jamun Tiramisu As Made By Chef Obi Recipe By Tasty

MARSHMALLOWY ITALIAN MERINGUE-TOPPED COOKIES RECIPE BY TASTY

Steps:

• Set a small saucepan of water onto a medium heat Combine egg white, sugar and water in a small, heatproof bowl.
• Place the bowl over the saucepan of water and heat, whilst whisking continuously with an electric hand whisk.
• Remove from the heat after about 10 minutes of whisking, or when forming sticky, stiff peaks. (Note: the mixture should no longer have an eggy taste._
• Spread on your cookies, about a quarter inch thick,.
• Use a blowtorch to gently toast the marshmallowy meringue, or alternatively place in a hot oven for a few minutes.
• Top as desired and serve.

GULAB JAMUN BRûLéE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F
• In a medium bowl, whisk together the egg yolk, sugar, vanilla extract and saffron until thick and creamy. Add the cardamom powder.
• Place the cream into a saucepan and warm it. Then pour the cream into the egg yolk mixture.
• Cut the Gulab jamun into small pieces.
• Place the ramekins on a baking tray. Place the Gulab jamun in the ramekins and pour the cream mixture over them.
• Pour hot water in the baking tray until it is half submerged. Bake for 30 to 35 minutes.
• Remove the ramekins and let cool to room temperature. Refrigerate for at least 2 hours.
• Before serving,spread 1 Tbsp sugar on top of each ramekin. Use the torch to melt the sugar and create a crispy exterior.

CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY

Steps:

• Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
• Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
• Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
• Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
• Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
• Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
• Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
• Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
• Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
• Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
• Enjoy!

HONG KONG-STYLE EGG WAFFLE RECIPE BY TASTY

Steps:

• In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
• Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
• Add the water and evaporated milk to the egg mixture and stir to combine.
• Slowly add the dry ingredients to egg mixture and mix until well combined.
• Stir in the vanilla and vegetable oil.
• Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
• Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
• Transfer the batter to a spouted liquid measuring cup for easy pouring.
• Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
• Serve when the shell has cooled and become crisp, but is still slightly warm.
• Enjoy!

JALEBI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, baking powder, and baking soda.
• Add the yogurt and ¼ teaspoon of cardamom.
• Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.
• Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.
• Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.
• Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.
• Simmer until a sticky syrup develops, about 5 minutes.
• Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.
• Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).
• Squeeze the batter into the hot oil, making small circular spiral shapes.
• Increase the heat to medium-high.
• Fry the dough shapes until they are crispy on both sides, about 5 minutes.
• Remove and immediately dip in the syrup mixture.
• Serve with rabri, if desired.
• Enjoy!