When visiting my husband’s hometown of Shillong, the very picturesque hill-station capital of Meghalaya (India), we always look forward to visiting our very talented aunt, Mrs. Nurara Hazarika. Fondly known as Bulbuli Aunty, her talents in the kitchen have turned her love for cooking and baking into a very profitable business.
Bulbuli Aunty’s dinner parties are always an elaborate feast, with a delicious array of dishes from all corners of the globe. Over the years, she has a steady flow of novice cooks, signing up for her cooking classes and these have now expanded beyond the borders of Shillong.
Today, she has very generously shared a special cake recipe with us. Simple as it looks stunning, Bulbuli Aunty’s Chocolate Velvet Cream Recipe is sure to impress even the most cynical of dinner guests!
Bulbuli Aunty’s Chocolate Velvet Cream Recipe
250 grams double cream
250 grams single cream
300 grams whipped cream for decoration
150 grams caster sugar
150 grams cocoa powder
½ teaspoon vanilla essence
30 grams powdered gelatine
A 1 litre charlotte mould to set the velvet cream
- To make the cream put the water into a heat proof container, sprinkle the gelatine and leave to soften.
- Stand the container in a pan of hot water and stir until the gelatine dissolves. Add sugar and vanilla, and stir until the sugar dissolves completely. Keep aside.
- Put the single and double cream into a bowl and whip lightly.
- Fold the flavoured gelatine into the cream and pour carefully into the mould. Leave in the refrigerator for about 2 hours.
- Turn out on a wet flat serving plate.
- Fill the whipped cream in a piping bag fitted with a large star nozzle. Pipe small rosettes round the dessert. Decorate with chocolate curls.
Note: Instead of pouring into a single mould, velvet cream can be poured into 6 individual glasses and top with chocolate curls.
About Nurara Hazarika
Sincere with my studies and other activities, I never thought one day I will have to be involved in baking and cooking. In my childhood granny used to call me for minor help while she was baking. Her mouth-watering baking goodies are surely a good reason for why I developed this hobby.
As normal teenagers of those days, we the girls were supposed to do some baking at home for afternoon tea. With my little knowledge I started inviting friends, seniors and relatives. These are the people responsible for making me a baker.
Blessings and encouragement pushed me to take further interest in baking. Ultimately compliments galore literally pushed me to start giving lessons to the interested upcoming bakers.
Still I was thinking I will be an academician. Meantime I completed my Master of Philosophy in History from NEHU, (North Eastern Hill University,) Shillong, Meghalaya, in the year 1983. But along with my studies I kept continuing my hobby, some special baking, cake decorating and conducting regular classes on baking.