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January 17, 2021

Egg and Mushroom Tortilla Wrap

Egg & Mushroom Wraps packed with Mediterranean flavours from oregano, black olives, mozzarella cheese, and sun-dried tomato paste, is a perfect power-packed option for breakfast, lunch, or dinner!

 

Recipe Card

Ingredients Quantity
US Eggs 4 nos
Mushrooms 80 gm
Black olive 1 tbsp
Dried Parsley 1 tsp
Garlic granules 1 tsp
Sun-dried tomato paste 30 gm
Tortilla 2 nos
Salt & Pepper To taste

 

Method of Preparation: 

  • Break the eggs and mix it with garlic, parsley and seasoning.
  • Slice the mushrooms and black olives and keep aside.
  • Spread the sundried tomato paste on top of the tortilla bread evenly.
  • Heat a pan and pour the egg mixture swirling evenly on all sides.
  • Place the sliced mushrooms and the black olives on top of the omelettes
  • Cover the omelette with the tortilla bread the spread facing down.
  • Flip the omelette and remove from pan.
  • Roll the tortilla bread with the omelette and serve hot.

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About the Contributor

Rusafeeda Sulaiman

An avid food lover, Professional chef and ICCA Alumna.

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

Published by Site admin in Blog, Your Space, Our World

January 13, 2021

Homemade Beef Steak Pie

Recipe for a traditional English Steak Pie made with slow-cooked beef & vegetables and served with the classic combination of peas, mash potatoes and gravy. 

 

Recipe Card

For Beef Pie Mix Quantity
Beef (cut in cubes) 1000 gm/ 1 kg
Oil 30 gm/ 2 tbsp
Garlic Chopped 7 gm/ 1 tsp
Green chilli chopped 3 nos
Onion, chopped 1 medium
Celery , chopped 2 stems
Plain flour 15 gm/ 1 tbsp
Gravy granules 15 gm/1 tbsp
Chicken stock cube 1 cube diluted in water
Chilli flakes 7 gm/1 tsp
Water 300 ml
Coriander leaves 3 strings
Salt To Taste
For Pie Pastry
Soft butter (cut in cubes) 100 gm
Plain flour 200 gm/3/4 cup
Sugar 4 gm/ ½ tsp
Salt 4 gm/ ½ tsp
Water 75 gm/75 ml
For Garnish and to prepare the pie
Egg wash 1 egg yolk beaten with a touch of water
Roasted sesame seeds 5 gm/ ¾ tsp
Pastry strips From leftover pastry sheets

 

Method of Preparation

 

Published by Site admin in Blog
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January 1, 2021

Fresh & Dry Pasta, Lesson #4 Gnocchi Bolognese

Pasta is noodles of different shapes made from an unleavened dough of durum wheat flour and can also be made with flour from other cereals or grains. Pasta has become one of the most loved dishes around the world, as it is affordable, easy to prepare, versatile food and can be served as an appetizer, salad, starter, main course, or even as a dessert.

Depending on what the recipe calls for, pasta are both, in the dried (pasta secca) and fresh (pasta fresca) forms. Fresh pasta is hand-made with eggs and flour, rolled out, cut into desired shapes, and cooked. The shelf life of fresh pasta is short, and being delicate, works well with rich cream sauces.

About the Pasta Recipe of the Day -  Gnocchi Bolognese

Gnocchi is thick, soft dough dumplings that may be made from a variety of ingredients such as semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs or similar ingredients. Gnocchi is eaten as a first course, as an alternative to soup or pasta.

The Bolognese sauce, known in Italian as “ragù alla Bolognese”, is a meat-based sauce originating from Bologna, Italy. The Gnocchi perfectly blends with the meaty taste of the Bolognese and instantly takes you to an authentic Italian household.

This Dish

The Gnocchi is shaped perfectly into small dumplings, tossed into the meaty flavour of the Bolognese, helping the Gnocchi soak in a rich flavour and is garnished with Parmesan cheese.

 

Recipe Card

Ingredients Quantity
For Gnocchi
Potato 300 gm
Flour 100 gm
Nutmeg 1 pinch
Egg yolk 2 piece
Water 3 liters
Salt as required
Olive oil 1 tbsp
For Bolognese sauce
Beef mince 180 g
Onion (chopped) 1 tbsp
Carrot (chopped) 1 tbsp
Celery (chopped) 1 tsp
Garlic (chopped) 1 tsp
Rosemary (fresh) 1/2 tsp
Tomato paste 2 tsp
Tomato puree 100 gm
Brown beef stock 250 ml
Parmesan cheese (grated) 1 tbsp
Salt as required
Crushed black pepper as required
Olive oil 2 tbsp

 

Method of Preparation

  1. Boil the potatoes with skin on, until cooked
  2. While the potatoes are boiling start the Bolognese sauce mixture; in a medium saucepan, heat the olive oil and sauté onion, celery, carrot and
  3. Add beef and sauté until dry and the beef is then added tomato paste, tomato puree and cook for another minute.
  4. Add the stock. Bring to a boil and simmer for 45 minutes or until the right consistency is
  5. Check the seasoning of the sauce and finish with

To make the Gnocchi Dumplings

  1. Peel the potato skin and push through a sieve to get a soft mash without any lumps. Into this potato mash mix the flour, salt, egg yolk and nutmeg, to form a soft Form smooth dough, but do not knead, as the Gnocchi will become tough.
  2. Divide into small dumplings and shape.
  3. Add the gnocchi into the boiling salted water. Poach until it floats to the surface. Toss the gnocchi dumplings into the sauce. Serve hot garnished with Parmesan.

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For similar recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in food and cooking check out the programs offered by ICCA Dubai.

Published by Site admin in Blog, Culinary Learning, Recipes At Home
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December 25, 2020

6 Reasons to Go to Culinary School in Dubai

In response to a global appetite for camera-friendly chefs, more and more aspiring home cooks are turning to streaming platforms like YouTube, Instagram, and Twitch to live out their culinary-minded dreams.

This, in turn, begs the question, with people positively responding to the increasing number of food and cooking shows, is culinary school still worth it?

The short answer? Yes. But indulge us for a minute longer.

The most highly successful celebrity chefs, the Gordon Ramsays and Bobby Flays of the world, all started in culinary school. They honed their culinary skills away from the camera, in creative environments where they could take their culinary learning experience to the next level.

If you have a lifelong passion for cooking and aspire to eventually transform that culinary passion into a profession, then start where the greats started by attending professional chef courses in Dubai like the International Centre for Culinary Arts (ICCA) Dubai.

Let us serve you up the six benefits of honing your craft and earning your culinary degree at the best culinary school in Dubai.

Expand your culinary knowledge

You may have raw talent, but do you know the techniques to become an expert in the culinary arts? For example, do you know how to quarter and truss a chicken? Or can you describe the five mother sauces that form the building blocks for many other sauces?

The skills you develop in our culinary training facilities will equip you with the confidence you need to make outstanding culinary creations.

Learn from the cream of the crop

Our culinary training program in cookery and several other courses incorporate both a theoretical and practical understanding of the culinary arts, helping you learn the science and theory behind cooking techniques from some of the best chef instructors in the world.

Every faculty member at the ICCA has rich international industry experience. 

Some have honed their skills under the guidance of celebrated chefs like Andrew Atkinson and Marcus Scrogenbegger, while others have worked in some of the most coveted restaurants and hotels in the world.

Graduate with a prestigious culinary degree

As a City & Guilds London-approved culinary institution, our vocational programs are accredited by the global leader in technical skills development. 

Graduating from ICCA Dubai means earning one of the industry’s most esteemed qualifications. One that is recognized and respected by culinary professionals around the world.

As the best culinary institute in Dubai with a proven reputation for culinary excellence, students at ICCA Dubai are ensured a wealth of career prospects. ICCA has a range of diverse opportunities available to graduates.

With several strategic partnerships in the hospitality industry (both domestic and abroad), graduates have the option to continue advancing their education in the culinary arts or pursue job opportunities in Dubai and around the world.

What’s more, we maintain a 100% work placement record for graduates of our professional programs. This allows you to learn from the best in the industry and pursue experiences unlike any other.

Hone your skills in state-of-the-art facilities

ICCA Dubai is known for more than just its personalized learning experience. 

Students who attend ICCA gain access to the most advanced training facilities in the Gulf region. Our purpose-built institution offers impressive classroom facilities, as well as fully equipped commercial and speciality kitchens.

Our classrooms and training facilities enable our students to get the most complete and comprehensive training in culinary excellence across the region. Students who attend ICCA Dubai get many hands-on hours in an industry work environment under the guidance of our team of classically trained chefs and instructors.

Connect with an extensive alumni network

Becoming a student at ICCA Dubai means immediately gaining a network of like-minded chefs-in-training and professional contacts in all segments of the industry. Our alumni network extends across the globe, thanks in part to our exclusive partnerships with the most prestigious institutions of the culinary world.

ICCA Dubai provides students with a global platform to gain valuable international work experience and real-world insights, preparing them for a successful career in whatever culinary pathway they choose.

Live and work in one of the most dynamic cities in the world

Dubai is a city that dreams big and thinks even bigger. As the gastronomic capital of the region, Dubai attracts some of the most dynamic chefs in the world and it’s home to a diverse and ever-evolving food scene.

Step off the ICCA Dubai campus and you’ll discover a city with one of the most insatiable appetites for culinary excellence. Many international talents — from Gordon Ramsay and Gary Rhodes to Nobu Matsuhisa — have all established their covetable eateries in the city.

Outside of its eclectic food atmosphere, Dubai is known as one of the most creative environments in the world. The city is surrounded by world-class architecture that shows startling feats of engineering, and thrills and adventures only found in Dubai.

And with hospitality central to the way of life here, you’ll be sure to feel right at home in no time at all.

Ready to experience the ICCA Dubai advantage?

As an aspiring chef, if you’re serious about a career in the culinary arts, then the culinary school is your best option in entering one of the most dynamic industries in the world.

With many pathways to a career in the culinary arts, ICCA Dubai allows you to experience the entire culinary ecosystem in a positive learning environment and under the guidance of the most renowned chefs in the region.

The world is your oyster. 

Let ICCA Dubai’s professional courses teach you how to enjoy it to the fullest.  

Published by Site admin in Blog, Food For Thought, In Focus
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December 23, 2020

Classic Christmas Cake Decor

A classic Christmas cake decor with crispy white fondant, rich & sweet marzipan, holly leaves and poinsettia flowers for the pre-made fruitcake, making it the perfect grand finale recipe for the Twelve Days of Christmas this season.

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Nasarene Jeddy Dhanki – Sugarcraft Instructor

Nasarene has been teaching cake decoration and sugarcraft in Dubai for well over 25 years and is a certified instructor by City and Guilds, London and British Sugarcraft Guild. She found her passion for sugar art through another field of interest, the food industry. Coupling this with further studies, training and inherent artistic ability brings her to enjoy what she does today, baking and Sugarcrafting and training others to do so.

Nasarene is also an ex PME Knightsbridge School of Cake Decorating for Professional Diploma Courses in Sugar Crafting and Cake Decoration. She is now a City & Guilds certified instructor for the Sugarcraft Program under the Sugarcraft Department at the ICCA Dubai.

 

Published by Site admin in Blog, Festive, Recipes At Home
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December 22, 2020

Traditional Yule Log Cake

Traditional Yule Log Cake, a chocolate swiss roll filled with whipped chocolate cream and shaped into a log is an easy to bake Christmas must. And what’s better than a wonderful chocolate log to keep the home fires burning throughout the holiday season!

Recipe Card

Ingredients Quantity
Egg yolk 8 pcs
Egg white 8 pcs
Sugar 1 60 gm
Sugar 2 140 gm
Vanilla extract 4 tsp
A/P Flour 160 gm
For Chocolate Frosting
Dark chocolate 55% 800 gm
Whipping cream 800 ml
Icing sugar 2 tsp

Method of Preparation:

  • Sift flour and cocoa powder together.
  • Whisk egg yolk, vanilla extract and sugar 1 with an electric mixer until light and fluffy.
  • Whisk egg white with an electric mixer until medium-firm peak and add sugar 2 little by little (French Meringue).
  • Add a little of the egg white to the egg yolk mix and fold together.
  • Mix the rest of the egg white with a spatula until creamy, but still firm and add the flour and cocoa mix little by little while folding.
  • Spread mixture to the prepared baking trays (925x22cm).
  • Bake it in a preheated oven at 180 C for 5-6 minutes.
  • After baking, turn the swiss roll onto the baking paper, sprinkled with custard sugar and peel of the baking paper it was baked on.
  • Spread the chocolate frosting on it and roll up tightly using the baking paper. Set it in the fridge.
  • After cutting into the desired shape, decorate with chocolate frosting.

For Chocolate Frosting

  • In the saucepan melt together cream, chocolate and icing sugar.
  • Chill until very cold.
  • Whisk on high speed until stiff.
  • Use 1/3rd of the frosting to line the swiss roll and the rest of the frosting to decorate the cake.

For Meringue 

  • Whisk egg white till firm peak.
  • Drizzle custard sugar slowly and continue whisking.
  • Pipe the meringue into a mushroom shape and bake at 100 C in a preheated oven until dry.

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Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

Published by Site admin in Blog, Desserts, Festive, Recipes At Home
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December 21, 2020

Gingerbread Village

A beautiful Gingerbread village on a gorgeous snow-covered landscape made of rice krispies, marshmallows, and royal icing, with multiple gingerbread houses, frozen lake, Christmas trees, and a church, all covered in snow, to celebrate the season of fun, joy and laughter.

Recipe Card

Ingredients Quantity
Honey 80 gm
Sugar 60 gm
Water 1.2 gm
Eggs 1.5 gm
Sugar 5 gm
Fresh milk 20 gm
Potato starch 2 gm
Water 5 gm
Gingerbread spice 5 gm
Cinnamon ground 1 gm
Cake flour 125 gm
Rye flour 7.5 gm
Baking Soda 3 gm
Rice Crispy for Modelling
Butter 50 gm
Marshmallow 200 gm
Rice Krispie 160 gm

Method of Preparation:

  • Heat the oven to 160 degree Celsius.
  • Melt the honey, sugar and water in a pan.
  • In a large bowl, mix the cake flour, bicarbonate of soda and gingerbread spice, potato starch, rye flour, cinnamon powder and sugar.
  • Stir in the butter mixture to make a stiff dough.
  • Add water and milk and eggs.
  • Cut out the template, put a sheet of baking paper on your work surface and roll the dough.
  • Cut out one of the sections, and slide the gingerbread, still on its baking paper, onto a baking sheet.
  • Brush it with milk before baking.
  • Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees.

For Rice Crispy Modelling

  • Melt butter in a large saucepan over low heat.
  • Add marshmallows and stir constantly until melted.
  • Stir for a minute then remove from the heat.
  • Add the cereal and stir until well coated.
  • Allow cooling slightly then mould into the required shape, compacting it firmly.
  • Greased hands are better to handle the dough.

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Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking overcooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

 

 

 

 

 

 

 

 

 

 

 

Published by Site admin in Blog, Festive, Recipes At Home
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December 20, 2020

Holiday Non- Alcoholic Cocktails

Toast the season with non-alcoholic Cocktail-Zero holiday drinks, bursting with Christmas flavours, that can spice up the festive mood and make the celebrations merry and bright!

Recipe Cards

Blood Orange Bellini

Blood Orange paired with sparkling wine to give the perfect aperitif.

Ingredients Quantity
Boiron Blood Orange 30 ml
Martini 0.0% 100 ml
Tassoni Tonic 20 ml
Lemon Zest As required
Wine Glass To serve

Method of Preparation:
  • Pour the Boiron Blood orange puree into the mixing glass.
  • Add 2 droplets of Indian Spice.
  • 100ml Martini 0.0% .
  • Stir with ice and strain into the glass full of ice.
  • Add Tassoni Tonica
  • Garnish with Blood Orange zest

Smoked Ice Tea

The smoke ice tea is all about taking mixology to another level bringing the festive elegance to the holiday season tantalising your senses with the bittersweet flavour of chocolate and the delicate tannin of the tea all wrapped into a cloud of smoke.

Ingredients Quantity
Lapsang (Black Tea) 120 ml
Oak Smoke 2 droplets
Sugar Cube 1
Orange Zest Of 1 orange
Christmas Spices A pinch
Old Fashioned Glass To serve

Method of Preparation:
  • Muddle the spices into the mortar
  • Smoke into the Lapsang tea for few seconds
  • Add chocolate bitter on brown organic sugar into the glass
  • Serve over ice
  • Garnish with dry citrus

Gin Sour Zero%

Making the gin sour zero using plant-based ingredients and mixed well with the sweetness of the honey and the citrus note of the lime is a treat for the palate and the gold dust just makes everything looks so festive.

Ingredients Quantity
Ceder’s Crisp 50 ml
Lemon Juice 10 ml
Honey water 10 ml
Potato whip 20 ml
Top Tassoni Sambuco
Wine Glass To serve
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Giovanni Depergola - Mixology & Bartending Instructor 

Giovanni Depergola

Giovanni Derpergola, aka Mr G, has been working in the F&B industry for over 20 years. He was involved in the launch of Bar operations in the UK. He was actively involved with the MTV Awards in Lisbon running a full team of 50 bartenders for the big party at the Pavilion hosting 4,000 guests, the Lez Embiez party by Pernod Ricard for the annual Sales and Marketing convention in France which involved a bar set up for 1,500 guests; Poland for the ICE (International Cocktail Experience program) run by World Wide Cocktail Club in London, training then over 250 bartenders from UK, Italy and other parts of EU. He was also appointed by the London Club International (LCI) to be a part of the core team to launch their newest Casino collection across UK opening and train a total of 120 F&B staff for 3 Casinos in Manchester, Leeds 235 and London.

Mr G has trained more than 1500 F&B staff from various Hotel Groups and Bars across the Gulf region, Africa and Asia. Atlantis the Palm Jumeirah, Hilton, Jumeirah Group, Fairmont, Starwood, Marriott, Melia, Waldorf Astoria The Palm and Jas Hospitality. His attitude, charisma and knowledge make him one of the most respected and well-known trainers around the MENA region.

In 2016, he co-founded Alembic – A Creative Drinks Agency that specializes in the design, development, and marketing of quality drinks education & experiences in the MENA region. He quickly positioned the agency as the leaders and providers of turnkey solutions in Designer Drinks & Bar Set up, right from conceptualization to design & development and training to deliver at the highest levels of quality, consistency and innovation.

To learn and create your own unique twists on classic cocktails and experience the world of mocktails please check our program offered on Dry Mixology & Bartending. 

Published by Site admin in Blog, Festive, Recipes At Home
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December 19, 2020

Christmas Fruitcake

A contemporary take on the traditional Fruitcake with white chocolate, winter-themed decorations and a gorgeous almond & chocolate Christmas tree topper to bring out the true essence of celebration.

 

Recipe of Card: 

Ingredients Quantity
Golden raisin 150gm
Black currants 250gm
Dates chopped 100gm
Candied Orange peel chopped 110gm
Am arena cherries 85gm
Orange zest 2tsp
Red grape juice 400ml
Butter 125gm
Molasses 62gm
Brown sugar 62gm
Egg 100gm
Flour 150gm
Baking soda 1/2tsp
Gingerbread spice 8gm

 

Method of Preparation:

  1. Soak golden raisin, black currants, chopped dates, candied orange peel, am arena cherries and 1 tsp orange zest with warm red grape juice.
  2. Cream butter, orange zest, sugar and brown sugar till nice and creamy.
  3. Gradually add in egg one at a time and cream again.
  4. Sieve flour and baking powder and then add in the gingerbread spice.
  5. Squeeze all the fruits and mix with the above flour mixture, to coat all the fruits with flour.
  6. Fold this mixture with the creamy butter mixture and pour into the lined tin and bake at 150*c.

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Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

Published by Site admin in Blog, Desserts, Festive, Recipes At Home
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December 17, 2020

Christmas Cheesecake

An amazing creamy cheesecake with a twist of ginger cookies and cranberry coulis with orange zest that tastes like Christmas for this beautiful holiday season.  

It is a magnificent and colourful dessert that will decorate any festive table. This cheesecake can be prepared in advance and served next day, saving you time and hassle on Christmas Eve.

We hope you try this beautiful recipe and wish you and your family a prosperous and bountiful New Year full of happiness.

Recipe Card

Ingredients Quantity
For Cheesecake
Cream cheese 300 g
Sour cream 3 tbsp
Whipping cream (35%) 200 ml + 3 tbsp
Cookies (Ginger thins) 300 g
Butter (melted) 100 g
Sugar (Caster) 150 g
Gelatin powder 20 g
Water (cold) 100 ml
Vanilla essence 1 tsp
For Cranberry Coulis
Cranberries 200 g
Sugar 50 g
Cinnamon (powder) ½ tsp
Orange juice ( fresh) 250 ml
Orange zest 2 medium oranges

 

Method of Preparation: 

  • Prepare all the ingredients
  • Mix gelatin powder with 100ml of cold drinking water. Let it stand for 20-60 minutes (till it gets thick). It is very important to use good quality gelatin.
  • Add cookies to a food processor and turn them into crumbs
  • Prepare a springform for baking, remove the bottom part. Cut a large square of baking paper for the bottom. Cut a long piece of baking paper to cover the inner side of the springform (easy way is to put a roll inside to measure length, then roll it into a tube and cut in accordance with form height. It will be easier to take out the cake when the baking paper is there)
  • Mix cookie crumbs with melted butter in a large bowl
  • Place the crumbs into the springform and press it down to the bottom and sides of the form with a glass/cup with a flat bottom to form a crust for our cheesecake. After that place it in the refrigerator
  • Place the gelatin into a small saucepan and bring it to a boil. Once it starts boiling, immediately remove it from heat and set aside to cool down (it is very important that you do not boil it)
  • Now let’s prepare our mascarpone filling. Mix cream cheese, sour cream and 3 tbsp of whipping cream in a large bowl
  • Place sugar and the remaining whipping cream (200ml) in a large bowl (or a bowl for a stand mixer)
  • Whisk well until the cream becomes stiff
  • Add mascarpone to the bowl and mix well. After that add gelatin (make sure it's already cool or room temperature) and mix well with a whisk (stand mixer or hand mixer)
  • Take the crust out of the refrigerator
  • Pour the filling into the crust. Make it even with a spoon or spatula. Place it in the refrigerator for 4-5 hours. The cake can be considered ready after 4 hours once the top of the filling becomes firm to touch
  • Now let’s prepare cranberry coulis. Mix cranberries, sugar, cinnamon, orange zest and orange juice in a small saucepan.
  • Mix well, bring to a boil and reduce to medium heat. Simmer on medium heat for 15 minutes without the lid, cranberries will start popping
  • Remove from heat, puree with a stick blender
  • Let it cool down, then refrigerate. Cranberry coulis can be prepared in advance, refrigerated. It can also be stored in a freezer
  • Serve the cheesecake with coulis chilled. Enjoy!

Tip: The best way to cut the cake nicely is to use a hot knife (just hold the blade under the tap with hot water for a few seconds, then wipe it with a towel and use the knife immediately)

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About the Contributor

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

Published by Site admin in Blog, Your Space, Our World
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