Cherry Pie in a glass!

A  Spring Summer celebration must have a suitable dessert. This Cherry Pie (in a glass) is a delightful pudding that is enjoyed by one and all.

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No issues of demoulding the pie here. In fact the pudding appears stunning when set in a glass. Individual portions are much easier to handle and serve too.

This eggless dessert is fairly simple to make. I usually prepare the various components and finally assemble the pie in glasses.

The cream cheese pudding is smooth and just slightly tangy because of the yogurt. The biscuit base is buttery and mildly sweet. The cherry sauce brings in the colour and a lot of flavor.

You have to try it out!

Click the link below for the video recipe:

Cherry Pie                                       Serves 6 to 8

Ingredients:

For the CHERRY SAUCE

Pitted Cherries (tinned) – ¾ cup

Corn flour – ¾ tblsp

Castor sugar – 1 tblsp

Cherry syrup – 1 cup

Almond essence – a few drops

Red food colour(optional)  – one drop

For the COTTAGE CHEESE CREAM

Full fat milk – 500 ml

Synthetic vinegar – as required (3 to 4 tblsp)

Icing sugar – 2 tblsp

Vanilla essence – 1 tsp

Whipped cream – a dollop

For the BISCUIT BASE

Arrowroot /Digestive biscuit crumbs – 1 ¼ cup

Icing sugar – 3 tblsp

Melted butter – 6 to 8 tblsp

For the CREAM CHEESE PUDDING

Hung curd(full fat) – ¾ cup

Sweetened condensed milk – ½ cup

Vanilla custard – 1 cup

Method:

1.    CHERRY SAUCE:  Mix together all the ingredients except the cherries. Pour into a pan and cook on low heat till the sugar dissolves completely. Add in the cherries and cook till the sauce thickens. Turn off the heat and cool completely.

2.    COTTAGE CHEESE CREAM: To make the cottage cheese boil the milk and turn off the heat. Add in vinegar ½ tblsp at a time and mix till the milk curdles. Strain the cheese and let it cool down.

3.    Take the cottage cheese in a mixer jar and add in the icing sugar, essence and whipped cream. Blend to a smooth paste. Fill it in a piping bag fitted with a star nozzle and keep aside.

4.    BISCUIT BASE: combine all the ingredients thoroughly to resemble wet sand. Keep aside.

5.    CREAM CHEESE PUDDING: Mix all the ingredients in a bowl and whisk till smooth and creamy.

6.    ASSEMBLING THE PIE: Take any glasses to set the pie in. (The glasses should not be too tall.) Add in the biscuit base right at the bottom of each galss. Use a spoon or a smaller glass to tap the crumbs lightly to get a smooth top.

7.    Add in the cream cheese pudding and smooth the top. Pour in the cherry sauce on top, just enough to cover the surface. Set in the fridge for at least an hour or until set.

8.    Once set, decorate the top with the cottage cheese cream and set in the fridge for at least 30 minutes before serving.

9.    Serve chilled.

© Rinki’s Kitchen