Started cooking under compulsion
Which later became my passion
Never thought of making it my profession
And I do believe in perfection
The transformation from compulsion to passion however, did not occur overnight. It took me years to develop the skill thanks to my aversion to cooking. In this interesting journey, success kissed me often, failures dissuaded me a number of times, criticism, admiration, rejection and applause went hand in hand. But in the whole process one fact remained constant. I learnt.
Cooking is an art and if imagination and intelligence can be applied in right proportion the end result could be quite satisfying. So after spending almost two decades in experimenting with innumerable recipes, both Indian and continental, I dared to enter the world of blogging with a dual intention: sharing as well as learning; to pen down my experiences and to enrich my knowledge.
So here’s sharing my first recipe, a dessert: the classic Coffee Toffee Pie with some modifications. Since everybody in my family has a sweet tooth, my inclination has always been towards puddings and desserts. Trying out different types of sweet dishes is very rewarding & satisfying and this particular dessert is my all time favourite. This dessert is a never fail and hassle free recipe. Its strong coffee flavour mingled with a subtle chocolaty taste makes it a very unique and presentable option. In short, coffee toffee pie is indeed a treat for your taste buds.
- Curd Cheese: 1 Cup
- Whipped Cream: 1 Cup (or Amul Cream after discarding the water)
- Chopped toffees and chocolates: 1 Cup
- Coffee powder: 1 Tbsp
- Sugar (powder): 1/2 Cup
- Gelatin: 3 Tsp (5 gm)
- Rum (optional): 2-3 Tbsp
- Bourbon/Oreo Biscuits: 100 gm (crushed)
- Glucose Biscuits: 100 gm (crushed)
- Castor Sugar: 2 Tbsp
- 4. Cocoa Powder: 2 Tbsp
- 5. Butter: 80 gm
- Whipping Cream
- Chocolate curls/chips
- Loose bottomed 10″ diameter flan dish
- 1. Mix sugar, cocoa & biscuits. Add enough butter to bind it together.
- 2. Press onto the bottom & sides of the tin up to 1.5”. Put in the freezer till the filling is prepared.
- Mix coffee powder with 4 tbsp of warm water. Soak Gelatin in 9 tsp of water.
- Beat cream till it thickens. Add curd cheese & beat again till well combined & smooth.
- Add coffee & sugar to the curd cheese and cream mixture.
- Dissolve Gelatin over double boiler. Add it to the coffee-cream mixture.
- Fold in chopped toffee or chocolate chips. Add rum & mix well.
- Pour the mixture in pie tin & chill in freezer for at least 2 hrs or till set.
- Remove gently to a serving dish.
- Decorate according to your imagination, though it doesn’t require much decoration.
- Serve chilled.
Coffee toffee pie is an indulgence, a complete sin which I love to commit time and again. So keep your calorie count and weighing scale away and give this recipe a try you will not be disappointed. Bouquets and brickbats are both welcome.