Dark chocolate Beetroot Pots de creme with salted pecans

Earthy beetroot flavour pairs really well with dark chocolate ..the pecan and sea salt give this delicious pudding a salty crunch.

Serves-2

Ingredients-

1/2 a beet, grated
100 gms good quality Dark chocolate
1 tsp cornflour
1/2 cup thick Coconut Milk
Salted pecans as required
Extra sea salt for sprinkling on top

Method-
Extract juice from the beetroot, should be about 1/2 a cup. Chop chocolate and place in a bowl.
Combine coconut milk and cornflour and place over low heat stirring all the time.
When slightly thick add in beetroot juice and let come to a boil.
Pour the mixture on to the chocolate, cover and leave for 2 minutes.
Whisk well till smooth and let cool.
Spoon into ramekins/shot glasses and let refrigerate till set.
Top with a salted pecan and a pinch of sea salt just before serving.
Can be made 2-3 days ahead, stays good refrigerated.

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Mango Mascarpone Cheesecake

Ripe seasonal mangoes coddled in creamy Mascarpone and whipped cream, topped with a light mango jelly and a crisp biscuit base. A delicious Summertime dessert!!

• Ingredients-
• For the Crust-
• 1 packet digestive biscuits
• 5 tbsp Melted butter
• 2 tbsp powdered sugar
• For the cheesecake-
• 200gms Mascarpone Cheese
• 200ml Cream
• 100gms Fresh hung curd
• 1/2 cup Mango Puree
• 1/2 cup Sugar(adjust acc. to the sweetness of Mangoes)
• 2 tbsp Gelatin
• for the topping-
• 1 cup Mango puree
• 1/4 cup Sugar(adjust sweetness)
• 1 tbsp Gelatin

 Ingredients-

1. Crush biscuits, add butter and sugar and press into a springform pan.Chill till you prepare the filling.
2. For filling- Heat up 2 tbsp of water in a small bowl in the microwave, sprinkle the gelatin and let bloom for a minute, stir and keep aside.Whip cream, add mascarpone and hung curd along with the mango puree and sugar, slowly fold in the ge
3. For topping- Heat mango puree, add in the sugar. In a separate bowl heat up 2 tbsp of water, add gelatin and let bloom, stir and add to the puree.Let cool, the carefully pour on top of the cheesecake. Chill for 4-5 hours. Demould and serve

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