1: Crust

• Preheat Oven to 180°C Spread butter on the bottom and sides of a 7” round Springform pan.
• Crush the Digestive biscuits in a grinder and mix in melted butter in it to form course crumbs.
• Put the mixture in the prepared pan and press the crumbs to form an even layer at the bottom.
• Bake in a preheated oven for 10-15 mins until lightly browned and firm.

2: Filling

• Preheat Oven to 180 C Mix Cream Cheese, Sugar, Lemon extract using a hand blender till smooth.
• Add in Eggs and heavy cream and mix till batter is smooth.
• Pour the batter over the prepared crust in the springform pan.
• Bake for 30-35 mins until the cheesecake is just set.
• Remove the cake and let cool completely on a wire rack.
• Refrigerate for at least 3 hours or more.
• Top the cold cheesecake with ready blueberry filling and serve.

1: Crust

• Preheat Oven to 180°C Spread butter on the bottom and sides of a 7” round Springform pan.
• Crush the Digestive biscuits in a grinder and mix in melted butter in it to form course crumbs.
• Put the mixture in the prepared pan and press the crumbs to form an even layer at the bottom.
• Bake in a preheated oven for 10-15 mins until lightly browned and firm.

2: Filling

• Preheat Oven to 180 C Mix Cream Cheese, Sugar, Lemon extract using a hand blender till smooth.
• Add in Eggs and heavy cream and mix till batter is smooth.
• Pour the batter over the prepared crust in the springform pan.
• Bake for 30-35 mins until the cheesecake is just set.
• Remove the cake and let cool completely on a wire rack.
• Refrigerate for at least 3 hours or more.
• Top the cold cheesecake with ready blueberry filling and serve.

1:

• In a saucepan, combine milk, heavy whipping cream, sugar and cornstarch and mix it well until the cornstarch has dissolved completely without any visible lumps.
• Set the saucepan on a medium flame and bring the milk mixture to boil.
• Whisk continuously until mixture thickens.
• Remove the saucepan from the heat and whisk in the FAB Premium Oil Soluble Rasmalai Pour into cups and refrigerate until the surface has begun to set.
• Meanwhile prepare the rose syrup.
• In a small saucepan, whisk together the rose syrup concentrate, water and cornstarch until well combined.
• Set the saucepan on a medium flame and whisk continuously until the rose syrup starts to thicken.
• Remove the saucepan from the heat and spoon a thin layer of the rose syrup over the surface of each Rasamalai Mehalabya cup.
• Refrigerate for at least 2 hours and then serve it chill.

1:

• In a saucepan, combine milk, heavy whipping cream, sugar and cornstarch and mix it well until the cornstarch has dissolved completely without any visible lumps.
• Set the saucepan on a medium flame and bring the milk mixture to boil.
• Whisk continuously until mixture thickens.
• Remove the saucepan from the heat and whisk in the FAB Premium Oil Soluble Rasmalai Pour into cups and refrigerate until the surface has begun to set.
• Meanwhile prepare the rose syrup.
• In a small saucepan, whisk together the rose syrup concentrate, water and cornstarch until well combined.
• Set the saucepan on a medium flame and whisk continuously until the rose syrup starts to thicken.
• Remove the saucepan from the heat and spoon a thin layer of the rose syrup over the surface of each Rasamalai Mehalabya cup.
• Refrigerate for at least 2 hours and then serve it chill.

1: LAUKI HALWA

• TAKE A NON-STICK PAN.
• ADD GHEE TO IT.
• ADD GRATED LAUKI.SAUTE FOR 5 MINUTES TILL IT SOFTENS.
• NOW ADD MILK AS REQUIRED TILL LAUKI BECOMES TENDER.STIR TILL ALL MILK IS ABSORBED.
• NOW ADD MILK POWDER AND SUGAR AND MIX WELL.
• ADD FAB PREMIUM OIL SOLUBLE TOASTED COCONUT AND MAWA FLAVOURS IN IT, MIX WELL.
• ADD GREEN COLOR AND CARDAMOM.MIX WELL.
• CLOSE FLAME.LET IT COOL DOWN.SERVE IN A PLATE.

2: GULKAND MAKHANAS

• ROAST MAKANAS FOR 7 TO 8 MINUTES AT 150°C IN A PREHEATED OVEN.
• COOL DOWN.NOW ADD FAB PREMIUM OIL SOLUBLE SHAHI GULKAND FLAVOUR AND BUTTER.
• ADD PINK FOOD COLOUR.
• MIX WELL TO COAT ALL MAKHANAS.
• BAKE AGAIN FOR 5 TO 10 MINUTES TILL CRISPY.COOL DOWN.
• CRUSH SOME MAKHANAS CORSELY .

3: SAFFRON GANACHE

• TAKE A MICROWAVE SAFE BOWL.
• TAKE AMUL FRESH CREAM AND CHOPPED DARK CHOCOLATE.
• ADD FAB PREMIUM KASHMIRI SAFFRON FLAVOUR.
• MICRO FOR A MINUTE.STIR PROPERLY TO FORM SMOOTH GANACHE.

4: SAFFRONY MAWA CAKE

• PREHEAT OVEN AT 180 °C.
• GREASE AND LINE 5” ROUND TIN.
• TAKE A MIXING BOWL.SIEVE MAIDA, BAKING POWDER AND BAKING SODA TWICE.
• NOW TAKE OTHER BOWL.TAKE BUTTER AT ROOM TEMPERATURE AND BEAT WELL TILL FLUFFY.
• ADD SUGAR AND BEAT AGAIN.ADD CONDENSED MILK, CARDAMOM POWDER AND MIX WELL.
• ADD FAB PREMIUM MAWA AND KASHMIRI SAFFRON FLAVOURS.MIX WELL.
• ADD MAIDA MIXTURE TO BUTTER MIXTURE.MIX WELL.ADD MILK TO SET DROPPING CONSISTENCY.ADD YELLOW FOOD COLOUR AND MIX WELL.
• POUR BATTER IN A GREASED MOULD AND BAKE AT 180 °C FOR 20 TO 25 MINUTES TILL DONE COOL DOWN AND SERVE.

5: ASSEMBLING

• TAKE A RING MOULD ON A PLATE.
• FIRST PUT SAFFRONY MAWA CAKE SLICE IN RING MOULD.
• NOW SPREAD SOME SAFFRON GANACHE EVENLY ON CAKE.
• NOW SPREAD CORSE PIECES OF GULKAND MAKHANAS ON IT.
• TAKE SET AND COOLED LAUKI HALWA ON TOP OF MAKHANAS AND MAKE EVEN LAYER.
• TOP IT WITH GULKAND MAKHANAS CRUNCH AND ROSE PETALS.
• GARNISH WITH GULKAND TUILLE AND SILVER LEAF.

1: LAUKI HALWA

• TAKE A NON-STICK PAN.
• ADD GHEE TO IT.
• ADD GRATED LAUKI.SAUTE FOR 5 MINUTES TILL IT SOFTENS.
• NOW ADD MILK AS REQUIRED TILL LAUKI BECOMES TENDER.STIR TILL ALL MILK IS ABSORBED.
• NOW ADD MILK POWDER AND SUGAR AND MIX WELL.
• ADD FAB PREMIUM OIL SOLUBLE TOASTED COCONUT AND MAWA FLAVOURS IN IT, MIX WELL.
• ADD GREEN COLOR AND CARDAMOM.MIX WELL.
• CLOSE FLAME.LET IT COOL DOWN.SERVE IN A PLATE.

2: GULKAND MAKHANAS

• ROAST MAKANAS FOR 7 TO 8 MINUTES AT 150°C IN A PREHEATED OVEN.
• COOL DOWN.NOW ADD FAB PREMIUM OIL SOLUBLE SHAHI GULKAND FLAVOUR AND BUTTER.
• ADD PINK FOOD COLOUR.
• MIX WELL TO COAT ALL MAKHANAS.
• BAKE AGAIN FOR 5 TO 10 MINUTES TILL CRISPY.COOL DOWN.
• CRUSH SOME MAKHANAS CORSELY .

3: SAFFRON GANACHE

• TAKE A MICROWAVE SAFE BOWL.
• TAKE AMUL FRESH CREAM AND CHOPPED DARK CHOCOLATE.
• ADD FAB PREMIUM KASHMIRI SAFFRON FLAVOUR.
• MICRO FOR A MINUTE.STIR PROPERLY TO FORM SMOOTH GANACHE.

4: SAFFRONY MAWA CAKE

• PREHEAT OVEN AT 180 °C.
• GREASE AND LINE 5” ROUND TIN.
• TAKE A MIXING BOWL.SIEVE MAIDA, BAKING POWDER AND BAKING SODA TWICE.
• NOW TAKE OTHER BOWL.TAKE BUTTER AT ROOM TEMPERATURE AND BEAT WELL TILL FLUFFY.
• ADD SUGAR AND BEAT AGAIN.ADD CONDENSED MILK, CARDAMOM POWDER AND MIX WELL.
• ADD FAB PREMIUM MAWA AND KASHMIRI SAFFRON FLAVOURS.MIX WELL.
• ADD MAIDA MIXTURE TO BUTTER MIXTURE.MIX WELL.ADD MILK TO SET DROPPING CONSISTENCY.ADD YELLOW FOOD COLOUR AND MIX WELL.
• POUR BATTER IN A GREASED MOULD AND BAKE AT 180 °C FOR 20 TO 25 MINUTES TILL DONE COOL DOWN AND SERVE.

5: ASSEMBLING

• TAKE A RING MOULD ON A PLATE.
• FIRST PUT SAFFRONY MAWA CAKE SLICE IN RING MOULD.
• NOW SPREAD SOME SAFFRON GANACHE EVENLY ON CAKE.
• NOW SPREAD CORSE PIECES OF GULKAND MAKHANAS ON IT.
• TAKE SET AND COOLED LAUKI HALWA ON TOP OF MAKHANAS AND MAKE EVEN LAYER.
• TOP IT WITH GULKAND MAKHANAS CRUNCH AND ROSE PETALS.
• GARNISH WITH GULKAND TUILLE AND SILVER LEAF.

1: Joconde Sponge

• All the ingredients should be at room temperature.
• Preheat the oven at 200°C Mix the almond meal, icing sugar, cake flour and whisk them well.
• Add eggs one at a time and mix well till the mixture is smooth.
• Beat egg whites with sugar till you get firm peaks.
• Fold the mixture from Step 3 to the egg whites.
• Add melted butter and fold it into the batter.
• Spread on a 1/4th inch sheet pan which has been lined with parchment paper.
• Bake for 15 minutes and cut into two 6" circles.

2: Coconut Mousse

• Heat water, coconut milk and sugar till you get a syrup.
• Add the diced fruits and poach till they are soft but not mushy.
• They should hold shape.
• (Took about 10 mins.) Drain and set aside.
• Soak Gelatin in Cold water.
• Heat milk, sugar, coconut in a saucepan.
• Let it stand to allow the coconut to infuse.
• Remove from heat and strain.
• Mix with gelatin and stir till the gelatin dissolves.
• Add coconut milk and FAB toasted coconut flavour and let the mixture cool to 25°C.
• Add the coconut liqueur.
• Whip cream to soft peaks and fold into the above mix.
• Fold in the drained fruits.

3: Mango Jelly

• Soak Gelatin in Cold water.
• Heat 1/4th of the mango pulp with sugar.
• Add the gelatin.
• Stir till it dissolves.
• Add the remaining mango pulp and stir.

4: Assembly

• Line a 6" cake pan with acetate sheet on the sides and a Cake Card on the bottom.
• Place the joconde on the cake card.
• Fill 1/3rd of the pan with coconut mousse and smoothen the top.
• Let it chill till it is set.
• (Preferably overnight).
• Spread a thin layer of mango jelly.
• fill with another layer of coconut mousse.
• Top with a layer of the joconde.
• Sprinkle chocolate on the top.

1: Joconde Sponge

• All the ingredients should be at room temperature.
• Preheat the oven at 200°C Mix the almond meal, icing sugar, cake flour and whisk them well.
• Add eggs one at a time and mix well till the mixture is smooth.
• Beat egg whites with sugar till you get firm peaks.
• Fold the mixture from Step 3 to the egg whites.
• Add melted butter and fold it into the batter.
• Spread on a 1/4th inch sheet pan which has been lined with parchment paper.
• Bake for 15 minutes and cut into two 6" circles.

2: Coconut Mousse

• Heat water, coconut milk and sugar till you get a syrup.
• Add the diced fruits and poach till they are soft but not mushy.
• They should hold shape.
• (Took about 10 mins.) Drain and set aside.
• Soak Gelatin in Cold water.
• Heat milk, sugar, coconut in a saucepan.
• Let it stand to allow the coconut to infuse.
• Remove from heat and strain.
• Mix with gelatin and stir till the gelatin dissolves.
• Add coconut milk and FAB toasted coconut flavour and let the mixture cool to 25°C.
• Add the coconut liqueur.
• Whip cream to soft peaks and fold into the above mix.
• Fold in the drained fruits.

3: Mango Jelly

• Soak Gelatin in Cold water.
• Heat 1/4th of the mango pulp with sugar.
• Add the gelatin.
• Stir till it dissolves.
• Add the remaining mango pulp and stir.

4: Assembly

• Line a 6" cake pan with acetate sheet on the sides and a Cake Card on the bottom.
• Place the joconde on the cake card.
• Fill 1/3rd of the pan with coconut mousse and smoothen the top.
• Let it chill till it is set.
• (Preferably overnight).
• Spread a thin layer of mango jelly.
• fill with another layer of coconut mousse.
• Top with a layer of the joconde.
• Sprinkle chocolate on the top.

1: To Make the Crust

• Preheat oven to 180 °C.
• Line 7 inch springform tin with parchment paper.
• Combine the biscuit crumbs and butter until thoroughly combined.
• Press mixture evenly into the bottom of the prepared pan.
• You can also press it on the sides of the pan.
• Bake for 10-12 minutes.
• Set aside to cool completely.
• (If you prefer a true no-bake recipe, then you can assemble the crust and chill it before filling it).

2: To Make Caramelised Bananas

• Melt butter in a pan on medium heat.
• Next add sliced bananas and brown sugar.
• Keep the heat at medium and start stirring.
• The sugar will melt and start to coat the bananas almost immediately.
• Keep stirring lightly for around 3 minutes until the sauce thickens.
• Keep aside to cool.
• Add the Ripe banana flavour and stir well.
• Layer the bananas evenly on the bottom of the cooled crust in pan.

3: To make then Cream Cheese filling

• Using a hand blender beat the cream cheese, brown sugar, Vanilla, Cinnamon, Cheesecake flavor until thoroughly combined and smooth. In a separate bowl, whip whipping cream until soft peaks form.
• Fold the whipped cream into the cream cheese mixture gently. Spread the filling evenly on top of the bananas in the crust.
• Refrigerate at least 4 hours or best overnight before serving. You can top the cheesecake with some caramelized nuts, here I have used almonds, caramelized with brown sugar.

1: To Make the Crust

• Preheat oven to 180 °C.
• Line 7 inch springform tin with parchment paper.
• Combine the biscuit crumbs and butter until thoroughly combined.
• Press mixture evenly into the bottom of the prepared pan.
• You can also press it on the sides of the pan.
• Bake for 10-12 minutes.
• Set aside to cool completely.
• (If you prefer a true no-bake recipe, then you can assemble the crust and chill it before filling it).

2: To Make Caramelised Bananas

• Melt butter in a pan on medium heat.
• Next add sliced bananas and brown sugar.
• Keep the heat at medium and start stirring.
• The sugar will melt and start to coat the bananas almost immediately.
• Keep stirring lightly for around 3 minutes until the sauce thickens.
• Keep aside to cool.
• Add the Ripe banana flavour and stir well.
• Layer the bananas evenly on the bottom of the cooled crust in pan.

3: To make then Cream Cheese filling

• Using a hand blender beat the cream cheese, brown sugar, Vanilla, Cinnamon, Cheesecake flavor until thoroughly combined and smooth. In a separate bowl, whip whipping cream until soft peaks form.
• Fold the whipped cream into the cream cheese mixture gently. Spread the filling evenly on top of the bananas in the crust.
• Refrigerate at least 4 hours or best overnight before serving. You can top the cheesecake with some caramelized nuts, here I have used almonds, caramelized with brown sugar.

1: For the Lamington sponge

• Grease a tray and preheat your oven to 180°C.
• Beat the butter until soft and add sugar until pale and creamy.
• Add eggs one by one and beat till combined.
• Sift the flour and baking powder together.
• Fold in wet ingredients, coconut and add Fab flavours.Pour in greased tray and bake at 180 °C till skewer inserted comes out clean.
• Let it cool completely..

2: For the Mousse

• Warm the cream till before boiling and add in the chopped chocolate.
• Stir well till combined and uniform.
• Add the flavours and let cool completely.
• Whip cream to stiff peaks and add chocolate mix.
• Fill in a piping bag..

3: For the compote

• Heat sugar, pineapple and water together.
• Once it comes to a boil and thickens, add lime juice and essence/flavour cool it completely..

4: For the Tart Base

• Rub the butter with flour and add sugar Make a loose dough by binding with egg.
• Add the essence.
• Make random clumps and place it in a preheated oven at 180°C.
• Once it is golden remove from oven and cool it completely..

5: Presentation

• Place danish butter crumb at bottom of a circle mould.
• Layer the lamington sponge and soak with White rum essence syrup.
• Layer compote and finish with mousse.
• Dust the sides of the tart cake with dessicated coconut and top with white chocolate shavings.
• A macaron has been placed, painted with Gold using FAB Evaporex mixed with edible gold dust.
• It is flavoured with FAB Premium Oil Soluble Alphonso Mango flavour.

1: For the Lamington sponge

• Grease a tray and preheat your oven to 180°C.
• Beat the butter until soft and add sugar until pale and creamy.
• Add eggs one by one and beat till combined.
• Sift the flour and baking powder together.
• Fold in wet ingredients, coconut and add Fab flavours.Pour in greased tray and bake at 180 °C till skewer inserted comes out clean.
• Let it cool completely..

2: For the Mousse

• Warm the cream till before boiling and add in the chopped chocolate.
• Stir well till combined and uniform.
• Add the flavours and let cool completely.
• Whip cream to stiff peaks and add chocolate mix.
• Fill in a piping bag..

3: For the compote

• Heat sugar, pineapple and water together.
• Once it comes to a boil and thickens, add lime juice and essence/flavour cool it completely..

4: For the Tart Base

• Rub the butter with flour and add sugar Make a loose dough by binding with egg.
• Add the essence.
• Make random clumps and place it in a preheated oven at 180°C.
• Once it is golden remove from oven and cool it completely..

5: Presentation

• Place danish butter crumb at bottom of a circle mould.
• Layer the lamington sponge and soak with White rum essence syrup.
• Layer compote and finish with mousse.
• Dust the sides of the tart cake with dessicated coconut and top with white chocolate shavings.
• A macaron has been placed, painted with Gold using FAB Evaporex mixed with edible gold dust.
• It is flavoured with FAB Premium Oil Soluble Alphonso Mango flavour.

1: For Bergamot Panna Cotta

• To a thick bottom sauce pan, add cream, milk, sugar and agar agar powder.
• Mix until smooth.
• On medium heat, bring this mixture to a gentle boil.
• Agar agar and sugar must dissolve completely.
• Simmer for 2 minutes, stirring constantly.
• Remove from heat and keep aside.
• Add Fab Bergamot flavor.
• Grease 6 ramekins.
• Strain the panna cotta mixture to remove any lumps.
• Pour this mixture equally into the ramekins.
• Let it cool for 20 minutes.
• Refrigerate (not freeze) the ramekins for about an hour.
• Meanwhile prepare the rose-lychee jelly while the panna cotta sets.

2: For Rose-Lychee Jelly

• To a thick bottom sauce pan, add water, sugar and agar agar powder.
• On medium heat, mix well and bring to a gentle boil.
• Add beet root powder or food color and simmer for a minute.
• Remove from heat.
• Add Fab White Rose flavor and Lychee flavor.
• Strain this mixture to a spouted jar.
• Pour on top of the set panna cotta equally between the 6 ramekins.
• Let it cool for 20 minutes.
• Refrigerate for 30 minutes.
• Garnish with sliced fruits and mint leaves.
• Serve chilled.
• Stays well for 3 days when refrigerated.
• This can be made ahead and served as needed.

1: For Bergamot Panna Cotta

• To a thick bottom sauce pan, add cream, milk, sugar and agar agar powder.
• Mix until smooth.
• On medium heat, bring this mixture to a gentle boil.
• Agar agar and sugar must dissolve completely.
• Simmer for 2 minutes, stirring constantly.
• Remove from heat and keep aside.
• Add Fab Bergamot flavor.
• Grease 6 ramekins.
• Strain the panna cotta mixture to remove any lumps.
• Pour this mixture equally into the ramekins.
• Let it cool for 20 minutes.
• Refrigerate (not freeze) the ramekins for about an hour.
• Meanwhile prepare the rose-lychee jelly while the panna cotta sets.

2: For Rose-Lychee Jelly

• To a thick bottom sauce pan, add water, sugar and agar agar powder.
• On medium heat, mix well and bring to a gentle boil.
• Add beet root powder or food color and simmer for a minute.
• Remove from heat.
• Add Fab White Rose flavor and Lychee flavor.
• Strain this mixture to a spouted jar.
• Pour on top of the set panna cotta equally between the 6 ramekins.
• Let it cool for 20 minutes.
• Refrigerate for 30 minutes.
• Garnish with sliced fruits and mint leaves.
• Serve chilled.
• Stays well for 3 days when refrigerated.
• This can be made ahead and served as needed.

1: Layer 1

• Take 1 tbsp gelatine + 3 tbsp water in a microwave safe bowl.
• Let it bloom.
• Now dissolve the gelatin in the microwave for 10-15 seconds.
• Remove from the microwave and add the rest of the water.
• Sweeten ½ cup milk with 3 tbsp powdered sugar.
• Add a few drops of FAB Premium Oil Soluble Bavarian Cream Flavour.
• To this, add gelatine mixture, 1 cup smooth cream and vanilla essence.
• Pour into a greased loaf tin and allow to set in the freezer till firm.

2: Layer 2

• Take 1 tbsp gelatine + 3 tbsp of the prepared coffee in a microwave safe bowl.
• Let it bloom.
• Now dissolve the gelatin in the microwave for 10-15 seconds.
• Remove from the microwave and add the rest of the coffee.
• In another bowl, mix together the condensed milk and cream.
• Add a few drops of FAB Dulce De Leche Flavour .
• Add the coffee + gelatine mixture.
• Stir till smooth.
• Pour over the firm layer 1 and allow to set in freezer until firm..

3: Layer 3

• Take 2 tbsp gelatine + 6 tbsp of the coffee in a microwave safe bowl.
• Let it bloom.
• Now dissolve the gelatin in the microwave for 10-15 seconds.
• Remove from the microwave and add the rest of the coffee.
• Add a few drops of FAB Premium Oil Soluble Filter Coffee Flavour.
• Add the sugar to the mixture and pour over the firm layer 2 and allow to set in freezer till firm..

4: The Grand Finale

• When all the layers are firmly set, gently ease out the complete loaf onto a flat plate such that the darkest layer is at the bottom and the white layer is on top.
• Garnish with grated chocolate, chocolate leaves, cherries, raspberries, whipped cream, dusted drinking chocolate – anything u like..

1: Layer 1

• Take 1 tbsp gelatine + 3 tbsp water in a microwave safe bowl.
• Let it bloom.
• Now dissolve the gelatin in the microwave for 10-15 seconds.
• Remove from the microwave and add the rest of the water.
• Sweeten ½ cup milk with 3 tbsp powdered sugar.
• Add a few drops of FAB Premium Oil Soluble Bavarian Cream Flavour.
• To this, add gelatine mixture, 1 cup smooth cream and vanilla essence.
• Pour into a greased loaf tin and allow to set in the freezer till firm.

2: Layer 2

• Take 1 tbsp gelatine + 3 tbsp of the prepared coffee in a microwave safe bowl.
• Let it bloom.
• Now dissolve the gelatin in the microwave for 10-15 seconds.
• Remove from the microwave and add the rest of the coffee.
• In another bowl, mix together the condensed milk and cream.
• Add a few drops of FAB Dulce De Leche Flavour .
• Add the coffee + gelatine mixture.
• Stir till smooth.
• Pour over the firm layer 1 and allow to set in freezer until firm..

3: Layer 3

• Take 2 tbsp gelatine + 6 tbsp of the coffee in a microwave safe bowl.
• Let it bloom.
• Now dissolve the gelatin in the microwave for 10-15 seconds.
• Remove from the microwave and add the rest of the coffee.
• Add a few drops of FAB Premium Oil Soluble Filter Coffee Flavour.
• Add the sugar to the mixture and pour over the firm layer 2 and allow to set in freezer till firm..

4: The Grand Finale

• When all the layers are firmly set, gently ease out the complete loaf onto a flat plate such that the darkest layer is at the bottom and the white layer is on top.
• Garnish with grated chocolate, chocolate leaves, cherries, raspberries, whipped cream, dusted drinking chocolate – anything u like..

1: For the Cake base

• Mix together flour, baking soda and baking powder.
• Keep aside.
• Add condensed milk, butter and essence and mix.
• Add water little by little until you get a ribbon consistency.
• (softer then dropping consistency) Pour the batter in a lined square 9 or 10 inch tin.
• Bake in a preheated oven at 180°C for 25 to 30 minutes until a skewer inserted comes out clean.
• Cool the cake completely on a wire rack.
• Remove the top crust.
• Keep the thickness of the cake to about 3/4th of an inch..

2: For the Mousse Layers

• Whip 200 gm non-dairy cream to stiff peaks and keep refrigerated..

3: Pastry Cream

• Mix all ingredients in a saucepan.
• Turn on the heat and bring the mixture to a boil, stirring continuously.
• Once it starts to boil, turn the heat to low and let it thicken.
• Keep stirring at all times.
• Once the mix is thick enough to coat the back of a spoon, remove it from the heat.
• Divide in two portions.
• In one portion, while it’s still hot, add ½ cup of mango pulp and keep aside.
• Keep them both covered so that a skin doesn’t form on top..

4: Key Lime Mousse

• In a small saucepan, mix the water and agar agar.
• Turn on the heat and cook on slow flame.
• Boil for a minute and remove from the heat.
• Stir continuously with a whisk.
• Cool it for a minute and add it to the pastry cream along with the essence and mix properly.
• Set it aside for a few minutes, covered, until it cools completely.
• Once cool, fold in the whipped cream.
• Keep refrigerated until needed..

5: Mango Jelly

• Add water and agar agar in a saucepan.
• Mix with a whisk taking care to break down all the lumps.
• Turn on the heat.
• Once it starts to simmer, add in the mango pulp and bring to a boil.
• Let it boil for 30-40 seconds and turn off the heat.
• Let it cool a bit, covered.
• Make sure it doesn’t harden.
• If it does harden, you can heat it again on low flame to liquify..

6: Mango Mousse

• In a small saucepan, mix the water and agar agar.
• Turn on the heat and cook on slow flame.
• Boil for a minute and remove from the heat.
• Stir continuously with a whisk.
• Cool it for a minute and add it to the mango-pastry cream and mix properly.
• Set it aside for a few minutes, covered, until it cools completely.
• Once cool, fold in the whipped cream.
• Keep refrigerated until needed..

7: Assembling

• Take a 7 or 8 inch ring mould and cut the Key Lime cake with it.
• Keep the circle aside.
• Place the ring mould on a parchment paper, placed on a plate.
• Make a strip the size of the ring mold from an OHP sheet or a readymade lining strip and place it inside the mould.
• Take the cake layer and place it at the bottom of the mould.
• Fill the key lime mousse in a piping bag and pipe it over the cake.
• Smooth the top with an offset palette knife.
• Keep this in the freezer for about 45-50 minutes.
• Then slowly pour the warm jelly on top.
• Let it sit at room temperature for around 5-10 minutes.
• Refrigerate.
• After about 15-20 minutes, pipe the mango mousse layer till the very top.
• Level with a palette knife.
• Freeze the dessert overnight or at least 6 to 7 hours.
• Take the remaining whipped cream.
• Add ¾ tsp of FAB Oil Soluble Vodka Flavour and mix.
• Color the cream if you wish.
• Once the dessert is set, pick up the mould from the parchment paper and place it on a serving plate.
• Gently remove the mould and the plastic strip.
• Pipe the Vodka whipped cream on top.
• Keep it in the fridge for 2 to 3 hours to let the layers soften a bit.
• Cut into pieces and serve.
• Can be stored for 2 to 3 days..

1: For the Cake base

• Mix together flour, baking soda and baking powder.
• Keep aside.
• Add condensed milk, butter and essence and mix.
• Add water little by little until you get a ribbon consistency.
• (softer then dropping consistency) Pour the batter in a lined square 9 or 10 inch tin.
• Bake in a preheated oven at 180°C for 25 to 30 minutes until a skewer inserted comes out clean.
• Cool the cake completely on a wire rack.
• Remove the top crust.
• Keep the thickness of the cake to about 3/4th of an inch..

2: For the Mousse Layers

• Whip 200 gm non-dairy cream to stiff peaks and keep refrigerated..

3: Pastry Cream

• Mix all ingredients in a saucepan.
• Turn on the heat and bring the mixture to a boil, stirring continuously.
• Once it starts to boil, turn the heat to low and let it thicken.
• Keep stirring at all times.
• Once the mix is thick enough to coat the back of a spoon, remove it from the heat.
• Divide in two portions.
• In one portion, while it’s still hot, add ½ cup of mango pulp and keep aside.
• Keep them both covered so that a skin doesn’t form on top..

4: Key Lime Mousse

• In a small saucepan, mix the water and agar agar.
• Turn on the heat and cook on slow flame.
• Boil for a minute and remove from the heat.
• Stir continuously with a whisk.
• Cool it for a minute and add it to the pastry cream along with the essence and mix properly.
• Set it aside for a few minutes, covered, until it cools completely.
• Once cool, fold in the whipped cream.
• Keep refrigerated until needed..

5: Mango Jelly

• Add water and agar agar in a saucepan.
• Mix with a whisk taking care to break down all the lumps.
• Turn on the heat.
• Once it starts to simmer, add in the mango pulp and bring to a boil.
• Let it boil for 30-40 seconds and turn off the heat.
• Let it cool a bit, covered.
• Make sure it doesn’t harden.
• If it does harden, you can heat it again on low flame to liquify..

6: Mango Mousse

• In a small saucepan, mix the water and agar agar.
• Turn on the heat and cook on slow flame.
• Boil for a minute and remove from the heat.
• Stir continuously with a whisk.
• Cool it for a minute and add it to the mango-pastry cream and mix properly.
• Set it aside for a few minutes, covered, until it cools completely.
• Once cool, fold in the whipped cream.
• Keep refrigerated until needed..

7: Assembling

• Take a 7 or 8 inch ring mould and cut the Key Lime cake with it.
• Keep the circle aside.
• Place the ring mould on a parchment paper, placed on a plate.
• Make a strip the size of the ring mold from an OHP sheet or a readymade lining strip and place it inside the mould.
• Take the cake layer and place it at the bottom of the mould.
• Fill the key lime mousse in a piping bag and pipe it over the cake.
• Smooth the top with an offset palette knife.
• Keep this in the freezer for about 45-50 minutes.
• Then slowly pour the warm jelly on top.
• Let it sit at room temperature for around 5-10 minutes.
• Refrigerate.
• After about 15-20 minutes, pipe the mango mousse layer till the very top.
• Level with a palette knife.
• Freeze the dessert overnight or at least 6 to 7 hours.
• Take the remaining whipped cream.
• Add ¾ tsp of FAB Oil Soluble Vodka Flavour and mix.
• Color the cream if you wish.
• Once the dessert is set, pick up the mould from the parchment paper and place it on a serving plate.
• Gently remove the mould and the plastic strip.
• Pipe the Vodka whipped cream on top.
• Keep it in the fridge for 2 to 3 hours to let the layers soften a bit.
• Cut into pieces and serve.
• Can be stored for 2 to 3 days..

1:

• Preheat oven to 350 °F/176 °C.
• Cut kiwi into two and bake for 12-15min until it looks a little cooked and allow it to cool and then blend coarsely..In a medium saucepan melt sugar in water until it gets little thick n add chilly powder and then mix kiwi puree to it and add bourbon and FAB Premium Oil Soluble Bourbon Whiskey to it n mix well.Pour mixture into popsicle moulds and freeze it for 5/6 hours..
• Yummylicious popsicles r ready!.

1:

• Preheat oven to 350 °F/176 °C.
• Cut kiwi into two and bake for 12-15min until it looks a little cooked and allow it to cool and then blend coarsely..In a medium saucepan melt sugar in water until it gets little thick n add chilly powder and then mix kiwi puree to it and add bourbon and FAB Premium Oil Soluble Bourbon Whiskey to it n mix well.Pour mixture into popsicle moulds and freeze it for 5/6 hours..
• Yummylicious popsicles r ready!.

1:

• Heat the cream in a microwave until the side are slightly bubbling. Add in the Chopped Chocolate and let it rest for a while. Mix well and Add in the Fab 100% Natural Oil Soluble Orange Extract Chill the mixture overnight and whip it up the next day. Serve Chilled! Note: In my picture I have served the mousse in a jar along with a Rich Fruit cake which again has Fab 100% Natural Oil Soluble Orange Extract, Fab Premium Oil Soluble Mixed Spice Plum Cake and Fab Premium Oil Soluble English Toffee Flavour ..

1:

• Heat the cream in a microwave until the side are slightly bubbling. Add in the Chopped Chocolate and let it rest for a while. Mix well and Add in the Fab 100% Natural Oil Soluble Orange Extract Chill the mixture overnight and whip it up the next day. Serve Chilled! Note: In my picture I have served the mousse in a jar along with a Rich Fruit cake which again has Fab 100% Natural Oil Soluble Orange Extract, Fab Premium Oil Soluble Mixed Spice Plum Cake and Fab Premium Oil Soluble English Toffee Flavour ..

1:

• Take 15 bread slices and cut each slice into 9 equal squares.
• We can either deep fry the cut bread pieces or roast on tawa.
• After deep frying them keep them aside and start preparing the sugar syrup for bread pieces.
• In a pan add sugar and water and let it boil until the sugar dissolves completely.
• Now switch off the gas and add 1/2 tsp of Fab Premium Oil Soluble Cardamom Kochi Flavour and add the deep fried bread slices and give a mix until sugar syrup is soaked by all bread pieces.
• Now add milk and give a mix again and leave for around 15 - 20 minutes for the sugar syrup to be completely absorbed by the bread pieces. In a frying pan Roast the cashew in Ghee until brown.
• Now serve the Bread Halwa by garnishing it with roasted Cashew.

1:

• Take 15 bread slices and cut each slice into 9 equal squares.
• We can either deep fry the cut bread pieces or roast on tawa.
• After deep frying them keep them aside and start preparing the sugar syrup for bread pieces.
• In a pan add sugar and water and let it boil until the sugar dissolves completely.
• Now switch off the gas and add 1/2 tsp of Fab Premium Oil Soluble Cardamom Kochi Flavour and add the deep fried bread slices and give a mix until sugar syrup is soaked by all bread pieces.
• Now add milk and give a mix again and leave for around 15 - 20 minutes for the sugar syrup to be completely absorbed by the bread pieces. In a frying pan Roast the cashew in Ghee until brown.
• Now serve the Bread Halwa by garnishing it with roasted Cashew.

1:

• Put the maida in a kadai and roast it for about 5 to 10 minutes on low to medium flame.
• Take care not to overheat it.
• Once done, remove the maida and place it in another container.
• In the kadai, add milk and ghee.
• Heat it for a couple of minutes and then add the sugar.
• Mix for sometime.
• Add Fab Premium Oil Soluble Cardamom Kochi Flavour essence to the mixture.
• Start adding the maida a little at a time and keep stirring continuously.
• Lastly add Fab Premium Oil Soluble Madagascar Vanilla Flavour.
• Continue stirring until the mixture becomes a bit firm.
• Do this on low heat initially and then on medium heat taking care not to burn it.
• Once it reaches a stage where it is almost like a dough, but still a bit sticky, take it out and place it on a greased surface like the back of a plate or a wooden or stone surface.
• You can grease the surface and roller with ghee.
• Roll the dough quickly and cut into diamond shapes.
• Leave these to cool and it will harden.
• Place them in a container and they are now ready to eat!.

1:

• Put the maida in a kadai and roast it for about 5 to 10 minutes on low to medium flame.
• Take care not to overheat it.
• Once done, remove the maida and place it in another container.
• In the kadai, add milk and ghee.
• Heat it for a couple of minutes and then add the sugar.
• Mix for sometime.
• Add Fab Premium Oil Soluble Cardamom Kochi Flavour essence to the mixture.
• Start adding the maida a little at a time and keep stirring continuously.
• Lastly add Fab Premium Oil Soluble Madagascar Vanilla Flavour.
• Continue stirring until the mixture becomes a bit firm.
• Do this on low heat initially and then on medium heat taking care not to burn it.
• Once it reaches a stage where it is almost like a dough, but still a bit sticky, take it out and place it on a greased surface like the back of a plate or a wooden or stone surface.
• You can grease the surface and roller with ghee.
• Roll the dough quickly and cut into diamond shapes.
• Leave these to cool and it will harden.
• Place them in a container and they are now ready to eat!.

1:

• Wash Sago , and add water and boil on low flame once cooked add half of the milk and spices and continue to cook for another 5 minutes with occasional stirring , once it thickens , switch off the stove add remaining milk add Fab Flavours and let it cool.
• Fry Cashews in ghee and add on the top.
• Later remove the spices with a spoon and serve hot or cold , both tastes yummy..

1:

• Wash Sago , and add water and boil on low flame once cooked add half of the milk and spices and continue to cook for another 5 minutes with occasional stirring , once it thickens , switch off the stove add remaining milk add Fab Flavours and let it cool.
• Fry Cashews in ghee and add on the top.
• Later remove the spices with a spoon and serve hot or cold , both tastes yummy..

1:

• Wash Sago , and add water and boil on low flame once cooked add half of the milk and spices and continue to cook for another 5 minutes with occasional stirring , once it thickens , switch off the stove add remaining milk add Fab Flavours and let it cool.
• Garnish with Pistachios and rose petals and add on the top.
• Later remove the spices with a spoon and serve hot or cold , both tastes yummy..

1:

• Wash Sago , and add water and boil on low flame once cooked add half of the milk and spices and continue to cook for another 5 minutes with occasional stirring , once it thickens , switch off the stove add remaining milk add Fab Flavours and let it cool.
• Garnish with Pistachios and rose petals and add on the top.
• Later remove the spices with a spoon and serve hot or cold , both tastes yummy..

1:

• Preheat oven to 180°C.
• In a bowl combine chocolate and butter and melt it in a double boiler.
• Once the mixture is smooth, remove from the boiler and set aside to cool.
• Once cool, add the brown sugar, Fab Premium Oil Soluble Choco Hazelnut Flavour, baking powder, milk and mix to combine.
• Once the sugar melts completely, it is time to add maida.
• Add maida and mix well to form thick dough.
• Add 30 gm of chocolate chips and mix well.
• Grease a 7” square tin and line it with parchment paper which extends to the sides of the tin.
• Now transfer the dough to the tin and press it well to spread it evenly along the base.
• Top it with the remaining choco chips and bake in the oven for 20 – 25 minutes.
• Remove from oven and allow it to cool completely.
• Once cool, you can start with the mousse.
• Before starting with the mousse, line the cake tin inside with OHP sheets cut to size so that it covers the cookie base, keeping the parchment intact.
• The OHP will hold the mousse while the parchment will help you to remove the total dish from the tin.
• Melt together chocolate and Amul cream in a double boiler.
• Once smooth, remove from flame and set aside to cool.
• Whip the chilled heavy cream until soft peaks form.
• Add the Fab Premium Oil Soluble Choco Hazelnut flavour and icing sugar and keep beating until it is stiff.
• Don’t overbeat it.
• Now take a portion of this whipped cream to the chocolate bowl and whisk them both to combine.
• Once the chocolate mixture is light, add it to the remaining whipped cream and whisk until all the ingredients combine to form a light airy mousse.
• Pour 3/4th of the mousse into the lined tin on the chocolate cookie.
• Take the remaining mousse in a disposable piping bag with a star tip and pipe out stars on top of the mousse layer.
• Once done, freeze the whole arrangement for two hours.
• With the help of the parchment paper, remove the dish from the tin and place it on a cutting board.
• Use a sifter to dust cocoa evenly on top of the mousse.
• With a nice serrated knife slice it into even rectangles.
• Chill it for 20 – 30 minutes in the fridge and serve..

1:

• Preheat oven to 180°C.
• In a bowl combine chocolate and butter and melt it in a double boiler.
• Once the mixture is smooth, remove from the boiler and set aside to cool.
• Once cool, add the brown sugar, Fab Premium Oil Soluble Choco Hazelnut Flavour, baking powder, milk and mix to combine.
• Once the sugar melts completely, it is time to add maida.
• Add maida and mix well to form thick dough.
• Add 30 gm of chocolate chips and mix well.
• Grease a 7” square tin and line it with parchment paper which extends to the sides of the tin.
• Now transfer the dough to the tin and press it well to spread it evenly along the base.
• Top it with the remaining choco chips and bake in the oven for 20 – 25 minutes.
• Remove from oven and allow it to cool completely.
• Once cool, you can start with the mousse.
• Before starting with the mousse, line the cake tin inside with OHP sheets cut to size so that it covers the cookie base, keeping the parchment intact.
• The OHP will hold the mousse while the parchment will help you to remove the total dish from the tin.
• Melt together chocolate and Amul cream in a double boiler.
• Once smooth, remove from flame and set aside to cool.
• Whip the chilled heavy cream until soft peaks form.
• Add the Fab Premium Oil Soluble Choco Hazelnut flavour and icing sugar and keep beating until it is stiff.
• Don’t overbeat it.
• Now take a portion of this whipped cream to the chocolate bowl and whisk them both to combine.
• Once the chocolate mixture is light, add it to the remaining whipped cream and whisk until all the ingredients combine to form a light airy mousse.
• Pour 3/4th of the mousse into the lined tin on the chocolate cookie.
• Take the remaining mousse in a disposable piping bag with a star tip and pipe out stars on top of the mousse layer.
• Once done, freeze the whole arrangement for two hours.
• With the help of the parchment paper, remove the dish from the tin and place it on a cutting board.
• Use a sifter to dust cocoa evenly on top of the mousse.
• With a nice serrated knife slice it into even rectangles.
• Chill it for 20 – 30 minutes in the fridge and serve..

1:

• IN A BOWL TAKE ½ CUP OF MILK AND DISSOLVE CORNFLOUR IN IT.
• MIX IT WELL AND KEEP IT ASIDE.
• BOIL THE REST OF THE MILK.
• SWITCH OFF THE GAS.
• IN A NONSTICK PAN, CARAMELISE THE SUGAR ON MEDIUM FLAME TILL IT GETS LITTLE GOLDEN COLOUR.
• DO NOT STIR IN BETWEEN.
• SWITCH OFF THE GAS.
• ADD THE CARAMELISE SUGAR IN THE BOILED MILK AND BOIL IT FURTHER FOR 1 MINUTE ON HIGH FLAME.
• OFF THE GAS.
• ADD MILKMAID AND CORNFLOUR MIX.
• NOW FURTHER BOIL FOR 4 MINUTES ON SLOW FLAME STIRRING CONTINUOUSLY.
• SWITCH OFF THE GAS AND LET IT COOL.
• NOW ADD JUST ½ teaspoon OF FAB Premium Oil Soluble Kulfi Flavour IN IT AND BLEND IT IN THE MIXER JAR JUST FOR 30 SECONDS TO MAKE IT LIGHT AND FROTHY.
• POUR IT INTO THE KULFI MOULDS AND LET IT SET OVERNIGHT.

1:

• IN A BOWL TAKE ½ CUP OF MILK AND DISSOLVE CORNFLOUR IN IT.
• MIX IT WELL AND KEEP IT ASIDE.
• BOIL THE REST OF THE MILK.
• SWITCH OFF THE GAS.
• IN A NONSTICK PAN, CARAMELISE THE SUGAR ON MEDIUM FLAME TILL IT GETS LITTLE GOLDEN COLOUR.
• DO NOT STIR IN BETWEEN.
• SWITCH OFF THE GAS.
• ADD THE CARAMELISE SUGAR IN THE BOILED MILK AND BOIL IT FURTHER FOR 1 MINUTE ON HIGH FLAME.
• OFF THE GAS.
• ADD MILKMAID AND CORNFLOUR MIX.
• NOW FURTHER BOIL FOR 4 MINUTES ON SLOW FLAME STIRRING CONTINUOUSLY.
• SWITCH OFF THE GAS AND LET IT COOL.
• NOW ADD JUST ½ teaspoon OF FAB Premium Oil Soluble Kulfi Flavour IN IT AND BLEND IT IN THE MIXER JAR JUST FOR 30 SECONDS TO MAKE IT LIGHT AND FROTHY.
• POUR IT INTO THE KULFI MOULDS AND LET IT SET OVERNIGHT.

1:

• IN A BOWL TAKE ½ CUP OF MILK AND DISSOLVE CORNFLOUR IN IT.
• MIX IT WELL AND KEEP IT ASIDE.
• BOIL THE REST OF THE MILK.
• SWITCH OFF THE GAS.
• ADD SUGAR IN THE BOILED MILK AND BOIL IT FURTHER FOR 1 MINUTE ON HIGH FLAME.
• SWITCH OFF THE GAS.
• ADD MILKMAID AND CORNFLOUR MIX.
• NOW FURTHER BOIL FOR 4 MINUTES ON SLOW FLAME STIRRING CONTINUOUSLY.
• SWITCH OFF THE GAS AND LET IT COOL.
• NOW ADD JUST ½ teaspoon OF FAB Premium Oil Soluble Rasmalai Flavour IN IT AND BLEND IT IN THE MIXER JAR JUST FOR 30 SECONDS TO MAKE IT LIGHT AND FROTHY.
• ADD CRUSHED NUTS ADD SAFFRON AND CARDAMOM POWDER.
• POUR IT INTO THE KULFI MOULDS AND LET IT SET OVERNIGHT.

1:

• IN A BOWL TAKE ½ CUP OF MILK AND DISSOLVE CORNFLOUR IN IT.
• MIX IT WELL AND KEEP IT ASIDE.
• BOIL THE REST OF THE MILK.
• SWITCH OFF THE GAS.
• ADD SUGAR IN THE BOILED MILK AND BOIL IT FURTHER FOR 1 MINUTE ON HIGH FLAME.
• SWITCH OFF THE GAS.
• ADD MILKMAID AND CORNFLOUR MIX.
• NOW FURTHER BOIL FOR 4 MINUTES ON SLOW FLAME STIRRING CONTINUOUSLY.
• SWITCH OFF THE GAS AND LET IT COOL.
• NOW ADD JUST ½ teaspoon OF FAB Premium Oil Soluble Rasmalai Flavour IN IT AND BLEND IT IN THE MIXER JAR JUST FOR 30 SECONDS TO MAKE IT LIGHT AND FROTHY.
• ADD CRUSHED NUTS ADD SAFFRON AND CARDAMOM POWDER.
• POUR IT INTO THE KULFI MOULDS AND LET IT SET OVERNIGHT.

1:

• Crush biscuits add melted butter and line in a loose bottom tin 8 inch and keep in refrigerator.
• Add ¼ cup water to agar agar and keep aside for blooming.
• Beat Whip Cream to stiff peaks and keep aside.
• Mix cream cheese, FAB Premium Oil Soluble Lemon Rind , Fresh cream all together and keep aside.
• Make lemon Curd by mixing Milk, Water and Sugar on medium flame then add Corn-flour and lemon to it.
• Before it gets thick add agar agar and let it boil for a few seconds.
• Once you see agar agar is fully dissolved, switch off the flame and add butter.
• (Please be quick in this procedure the cake might start setting) Add this mixture to Cream cheese mixture immediately while mixing to avoid lumps.
• Once properly mixed fold in whipped cream and then pour it on the biscuits base and refrigerate (Please be quick in this procedure the cake might start setting).
• For Lemon Glaze- Mix Sugar and water on medium flame and add yellow colour Mix the Corn-flour paste and lemon.
• We get a flowing thick syrup pour this over the chilled cheesecake and refrigerate again.
• Let the cheesecake chill for about 5 hours before slicing or de moulding..

1:

• Crush biscuits add melted butter and line in a loose bottom tin 8 inch and keep in refrigerator.
• Add ¼ cup water to agar agar and keep aside for blooming.
• Beat Whip Cream to stiff peaks and keep aside.
• Mix cream cheese, FAB Premium Oil Soluble Lemon Rind , Fresh cream all together and keep aside.
• Make lemon Curd by mixing Milk, Water and Sugar on medium flame then add Corn-flour and lemon to it.
• Before it gets thick add agar agar and let it boil for a few seconds.
• Once you see agar agar is fully dissolved, switch off the flame and add butter.
• (Please be quick in this procedure the cake might start setting) Add this mixture to Cream cheese mixture immediately while mixing to avoid lumps.
• Once properly mixed fold in whipped cream and then pour it on the biscuits base and refrigerate (Please be quick in this procedure the cake might start setting).
• For Lemon Glaze- Mix Sugar and water on medium flame and add yellow colour Mix the Corn-flour paste and lemon.
• We get a flowing thick syrup pour this over the chilled cheesecake and refrigerate again.
• Let the cheesecake chill for about 5 hours before slicing or de moulding..

1:

• Take a pan ,mix milk, cornflour, milk powder, sugar, vermicelli and sabja/basil seeds.
• Give a boil on a medium flame.
• *Note*:- All vermicelli must be properly cooked and stir continuously.
• Remove pan from the flame and let it cool completely.
• Whip the cream (very soft peak) .
• Now mix all the remaining ingredients with milk mixture and beat it for 2minutes.
• (Keep aside some rose petals and pistachios for garnishing).
• After this pour the mixture into an airtight container and let it set for about 7-8 hrs in freezer, your ice cream is ready..

1:

• Take a pan ,mix milk, cornflour, milk powder, sugar, vermicelli and sabja/basil seeds.
• Give a boil on a medium flame.
• *Note*:- All vermicelli must be properly cooked and stir continuously.
• Remove pan from the flame and let it cool completely.
• Whip the cream (very soft peak) .
• Now mix all the remaining ingredients with milk mixture and beat it for 2minutes.
• (Keep aside some rose petals and pistachios for garnishing).
• After this pour the mixture into an airtight container and let it set for about 7-8 hrs in freezer, your ice cream is ready..

1: Litchi Cake

• Mix butter and sugar and beat it for 1min .
• Now add condensed milk and beat properly.
• Now add all dry ingredients and add fab essence.
• - Mix well and pour into greased and dusted tin 6'inch .
• Bake for 30min on 160° .

2: Custard recipe

• In a saucepan add milk, custard powder, sugar, and cook for 4 to 5min and add butter and switch off the flame..

3: Lavender jelly

• Mix all ingredients and give it boil for 5min.

4: Mousse

• In a bowl beat Custard, add whipped cream and white chocolate.
• Add Fab lavender essence and food colour and beat again.
• Now add white mousse mixture and beat well.
• Add lavender jelly.

5.Litchi Jelly

• Follow same process as lavender jelly..

6: Assemble

• In 6 inch square ring mould place the litchi cake base, apply some water (or litchi syrup).
• Pour lavender Jello mousse, Approx 1inch height and set it for 2hrs.
• Now prepare litchi Jelly, let it cool for few minutes.
• Now pour on mousse and set for 2hrs after setting and cut into pieces and garnish with chocolate garnishing or with your choice..

1: Litchi Cake

• Mix butter and sugar and beat it for 1min .
• Now add condensed milk and beat properly.
• Now add all dry ingredients and add fab essence.
• - Mix well and pour into greased and dusted tin 6'inch .
• Bake for 30min on 160° .

2: Custard recipe

• In a saucepan add milk, custard powder, sugar, and cook for 4 to 5min and add butter and switch off the flame..

3: Lavender jelly

• Mix all ingredients and give it boil for 5min.

4: Mousse

• In a bowl beat Custard, add whipped cream and white chocolate.
• Add Fab lavender essence and food colour and beat again.
• Now add white mousse mixture and beat well.
• Add lavender jelly.

5.Litchi Jelly

• Follow same process as lavender jelly..

6: Assemble

• In 6 inch square ring mould place the litchi cake base, apply some water (or litchi syrup).
• Pour lavender Jello mousse, Approx 1inch height and set it for 2hrs.
• Now prepare litchi Jelly, let it cool for few minutes.
• Now pour on mousse and set for 2hrs after setting and cut into pieces and garnish with chocolate garnishing or with your choice..

1:

• Dissolve the agar-agar in hot water and boil it well.
• Heat the raspberry puree and sugar and add the boiled agar-agar mixture into it.
• Add the lemon juice and mix well.
• Pour this mixture into a ring mould and leave it to set in the refrigerator.

2: Almond Jaconde

• Sift the almond meal, all purpose flour and baking powder and keep aside.
• Mix the oil and the sugar and beat well till the sugar dissolves.
• Add the baking soda and vinegar into the yoghurt and whisk well.
• Let the mixture froth.
• Now add the dry ingredients into the wet ingredients and mix them well by cut and fold method.
• Bake at 180 °C for 20-25 minutes.

3: Basil cream cheese chocolate mousse

• Beat the whipping cream to stiff peaks and keep in the refrigerator.
• Heat the agar-agar and water and boil it.
• Combine the sugar and cream cheese and beat well until light and fluffy and smooth.
• Melt the white chocolate and add the agar-agar mixture into it.
• Mix well.
• Add this into the cream cheese and sugar mixture and mix again.
• Add the whipped cream to the above mixture and fold in.
• Put it into a piping bag.

4: To assemble the entremet

• Pipe the mousse into the ring mould and tap lightly.
• Take out the set raspberry jelly and keep it in the centre of the mousse ring.
• Pipe some more mousse over it.
• Cut out a ring out of the almond jaconde and place it over the piped mousse.
• Pipe another layer of mousse on top and level it off with a spatula.
• Let it set in the freezer overnight.

5: White chocolate mirror glaze

• Soak the agar-agar in hot water (250ml).
• Boil this mixture.
• Combine the sugar and water (150ml) and boil.
• Add the condensed milk and boil again.
• Add the dissolved agar-agar mixture into it and boil again.
• Pour mixture over chopped white chocolate.
• Mix it well until all the chocolate dissolves.
• Add the raspberry flavour and the colour.
• Sieve this mixture and remove any lumps.
• Cool it down to 35-37 °C and then pour over the frozen dessert.
• Keep it in the refrigerator to set..

1:

• Dissolve the agar-agar in hot water and boil it well.
• Heat the raspberry puree and sugar and add the boiled agar-agar mixture into it.
• Add the lemon juice and mix well.
• Pour this mixture into a ring mould and leave it to set in the refrigerator.

2: Almond Jaconde

• Sift the almond meal, all purpose flour and baking powder and keep aside.
• Mix the oil and the sugar and beat well till the sugar dissolves.
• Add the baking soda and vinegar into the yoghurt and whisk well.
• Let the mixture froth.
• Now add the dry ingredients into the wet ingredients and mix them well by cut and fold method.
• Bake at 180 °C for 20-25 minutes.

3: Basil cream cheese chocolate mousse

• Beat the whipping cream to stiff peaks and keep in the refrigerator.
• Heat the agar-agar and water and boil it.
• Combine the sugar and cream cheese and beat well until light and fluffy and smooth.
• Melt the white chocolate and add the agar-agar mixture into it.
• Mix well.
• Add this into the cream cheese and sugar mixture and mix again.
• Add the whipped cream to the above mixture and fold in.
• Put it into a piping bag.

4: To assemble the entremet

• Pipe the mousse into the ring mould and tap lightly.
• Take out the set raspberry jelly and keep it in the centre of the mousse ring.
• Pipe some more mousse over it.
• Cut out a ring out of the almond jaconde and place it over the piped mousse.
• Pipe another layer of mousse on top and level it off with a spatula.
• Let it set in the freezer overnight.

5: White chocolate mirror glaze

• Soak the agar-agar in hot water (250ml).
• Boil this mixture.
• Combine the sugar and water (150ml) and boil.
• Add the condensed milk and boil again.
• Add the dissolved agar-agar mixture into it and boil again.
• Pour mixture over chopped white chocolate.
• Mix it well until all the chocolate dissolves.
• Add the raspberry flavour and the colour.
• Sieve this mixture and remove any lumps.
• Cool it down to 35-37 °C and then pour over the frozen dessert.
• Keep it in the refrigerator to set..

1:

• Add the gelatin with water and keep it aside for ten minutes.
• Let it bloom.
• In a saucepan, dissolve sugar in heavy cream.
• When the sugar dissolves completely, take it off the flame and add the Irish cream and the Intense Irish cream flavour and mix well.
• Add the bloomed gelatin into the mixture and stir well.
• Pour into dessert cups and leave it to set in the refrigerator for 4-6 hours.
• Once the pannacotta is set, prepare the caramel sauce.
• Add the gelatin into the water and let it bloom.
• In a saucepan, heat sugar and water.
• Let it boil for about 7-8 minutes, When the colour changes and becomes darker, switch off the flame.
• Add the butter and whisk well.
• Add the heavy cream and the whiskey and essence and mix well.
• Heat it again till the mixture thickens to the desired consistency.
• Add the bloomed gelatin into this mixture, mix well and pour it over the set pannacotta.
• Leave it in the refrigerator to set overnight and decorate with chocolate shavings and textured chocolate shards.

1:

• Add the gelatin with water and keep it aside for ten minutes.
• Let it bloom.
• In a saucepan, dissolve sugar in heavy cream.
• When the sugar dissolves completely, take it off the flame and add the Irish cream and the Intense Irish cream flavour and mix well.
• Add the bloomed gelatin into the mixture and stir well.
• Pour into dessert cups and leave it to set in the refrigerator for 4-6 hours.
• Once the pannacotta is set, prepare the caramel sauce.
• Add the gelatin into the water and let it bloom.
• In a saucepan, heat sugar and water.
• Let it boil for about 7-8 minutes, When the colour changes and becomes darker, switch off the flame.
• Add the butter and whisk well.
• Add the heavy cream and the whiskey and essence and mix well.
• Heat it again till the mixture thickens to the desired consistency.
• Add the bloomed gelatin into this mixture, mix well and pour it over the set pannacotta.
• Leave it in the refrigerator to set overnight and decorate with chocolate shavings and textured chocolate shards.

1: White Rose Mousse

• Melt milk and chocolate over a double boiler or microwave.
• Mix well so that it is lump free.
• Fold together whipped cream and chocolate mixture.
• Add Fab Premium Oil Soluble White Rose Flavour and fold well.
• Divide into 2 parts, add some red rose petals to 1 part and keep the other part white..

2: Kashmiri Saffron Cake

• Sieve maida, baking powder, soda –bi – carb.
• Beat well sugar and oil till light and fluffy.
• Add Fab Premium Oil Soluble Kashmiri Saffron Flavour and curd.
• Beat well.
• Add dry ingredients and mix nicely.
• Pour in a greased and dusted baking tin.
• Bake at 180 °C ..

3: Pistachio Crumble Cookie

• Roughly chopped pistachios in a processor.
• Add flour, sugar, and Fab Pistachio essence and mix until combined.
• Add butter, and process until mixture is thoroughly combined and forms crumbs.
• Form in cookies about ½ inch thick.
• Bake in preheated oven at 180°C until starts to brown at the edges, about 10 minutes.

1: White Rose Mousse

• Melt milk and chocolate over a double boiler or microwave.
• Mix well so that it is lump free.
• Fold together whipped cream and chocolate mixture.
• Add Fab Premium Oil Soluble White Rose Flavour and fold well.
• Divide into 2 parts, add some red rose petals to 1 part and keep the other part white..

2: Kashmiri Saffron Cake

• Sieve maida, baking powder, soda –bi – carb.
• Beat well sugar and oil till light and fluffy.
• Add Fab Premium Oil Soluble Kashmiri Saffron Flavour and curd.
• Beat well.
• Add dry ingredients and mix nicely.
• Pour in a greased and dusted baking tin.
• Bake at 180 °C ..

3: Pistachio Crumble Cookie

• Roughly chopped pistachios in a processor.
• Add flour, sugar, and Fab Pistachio essence and mix until combined.
• Add butter, and process until mixture is thoroughly combined and forms crumbs.
• Form in cookies about ½ inch thick.
• Bake in preheated oven at 180°C until starts to brown at the edges, about 10 minutes.

1: Ginger Crumble

• Mix together flour, almond & sugar.
• Add in the cold butter and rub in with your finger.
• Add the freshly grated ginger.
• Place on top of a tray with parchment spread evenly.
• Bake at 180 °C till golden brown..

2: Vanilla Custard

• Warm the milk and cream toge