Saffron Cheese Cake – The Secret Gourmands Club
The Secret Gourmands Club had its first meet up and all the participants come on board curated interesting dishes. We had the meet up at Bombay connect (its an fab co working place, with a very intimate cozy setting). We all felt like home. The club meet up was in association with Godrej ( they sponsored our goodie bags).
I will be sharing all the recipes curated by the participants one by one. This one is by Sheela Van Shipley. She prepared Saffron Cheese Cake using edible seeds for the base. I was very impressed with the clean looks and delicious flavors. Not to forget about the texture of the cake, it was creamy and smooth.
Sheela Ji and I got connected via facebook. She is an amazing lady who have grand kids now. She never wants to give up on work. I wish to have same amount of energy and grace when I will be a grandmom. Such women are true inspirations for many of us. Sheela ji many thanks for being a part of the The Secret Gourmands Club.
She Says: Baking is an art and I discovered that (& the love for it ) early in life. My Passion drove me to the Catering College & now, with my son’s support & backing I continue LIVING MY PASSION and that is to BAKE. They say that there is no love greater than the “ love for food ”
Let’s Start with the recipe, because its worth trying at home.
For the 9″ lose bottom pan / spring form pan
500 g dates
100 g sunflower seed
100 g poppy seeds
100 g pumpkin seeds
100 g flax seeds
100 g white sesame seeds
100 g almonds
100 g pistachios
For the Filling-
1 tin(450g) condensed milk
150 g paneer
100 g hung curd
1pack (8 g) agar agar
few strands of saffron
Base-Dates,sunflower seeds, puppy seeds, pumpkin seeds, flaxseed,white sesame seeds, almonds, pistachio .
Filling-Condensed milk, paneer, hung curd, agar agar,milk, saffron
Method-Roast sunflower seeds, puppy seeds, pumpkin seeds, flaxseed,white sesame seeds, almonds, pistachio separately n keep aside, chop roasted almonds n pistachio.
Deseed dates n mash it, add all the seeds n mix it.
Take a loose bottom tin(cover the tin from inside with cling film) spread the date mixture at the bottom n side very well n keep in the freeze to set.
Soak agar agar in waters n boil( follow the instructions on the pack) n keep aside to dissolve, soak saffron in milk n keep aside,
In mixer take condensed milk n paneer n churn it, add little milk n agar agar to the paneer mixture n churn again to make a fine mixture, add hung curd, saffron n little milk n churn again to get thick n smooth mixture . Pour this mixture on the dates base, n keep in the fridge for 4-5 hours (for best result keep overnight)
Garnish with pistachios flakes n 🍒
Tips-use hung curd only.
Roast n cool all the seeds before using
Don’t use curd n milk at the same time.
Soak saffron before.
U can use sugar if u feel less sweet but before using grind to fine