Monday, June 10, 2013



Hey Happy-Eaters,

Now just 2 days and 4 recipes left for this Double recipe Week, May-June’13. how many of you tried 1 or 2 recipes till now? So now its time to taste something sweet but wait a minute, sweet and chili??? Yes, you read right, this dessert have a spicy hint also. Wanna know how, just check the recipe below…


For 4 servings

  • Fresh cream – 1 cup
  • Sugar – 1 cup
  • Beetroot – 2tsp., grated
  • Pomegranate – ¼ cup
  • Gelatin – 2 tsp.
  • Red chili powder – ½ tsp.


Take ¾ cup of sugar with ½ cup of water and make a smooth sugar syrup. Add red chili powder and keep aside.
Mix 1 tsp. gelatin in water and add to chili sugar syrup.

Now put this sugar syrup in your cheesecake short pans till half and spread pomegranate seeds over it. Now let it be set for 20 minutes.
Till then mix ¼ cup sugar with cream and start mixing till cream become so fluffy. Add grated beetroot and mix well.
Now mix 1 tsp. gelatin in water and mix in cream mixture and spread it over already set chili-sugar syrup jelly.
Let it set for next 1 hr. or so on.
Serve chilled directly from your fridge.

Tip : don’t let it open in kitchen or sugar syrup jelly will start melting so soon.

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