Red Chilli Jam:
Fresh Small Red Chilli - 10
Sugar - 1/2 cup (120 ml cup)
Vinegar - 1/4 cup (60 ml cup)
Oil - 32.5 gm
Water - 27.5 gn
Flour - 5 gm
Salt - a pinch
Guava chocolate Disc:
Melt white chocolate on a double boiler or microwave (in 10 secs burst) and let it cool a bit. Add fab guava flavour and few drops of red color and set in desired mould.
Biscuit Crumbs :
Crush digestive biscuit in a ziplock bag or in grinder.
Add melted butter and keep it aside.
Whisk room temperature cream cheese, butter and powdered sugar thoroughly.
Add melted white chocolate and mix.
Fold whipped cream along with fab guava flavour in the cream cheese mix gently and keep in fridge till further use.
Red Chilli Jam :
Wash red chillies and remove the stem.
Roughly chop the chillies.
Add the chopped chillies in grinder and grind coarsely.
Mix sugar and vinegar in a pan and bring it to a boil.
Boil for 1 minute.
Add coarsely ground chilli and mix properly.
Cook for 3-4 mins and remove from heat.
Edible Coral :
Mix all the ingredients properly and fry a spoonful on a dry pan.
Remove it on tissue paper and use as needed.
Take a plate and place the individual components as you want 😊 I have placed the guava chocolate Disc in centre and added cheesecake mix on top and sides. Spread the biscuit Crumbs on side with small amount of chilli jam, scattered all over. Added edible Coral on the top of centre cheesecake mix. The heat from the jam goes well with the tangy cheesecake. Do try and let me know, how it went for u 🙂
Don't cook the jam for more than 5 mins otherwise it will turn hard.
Fold the cheesecake mixture gently.