No-Bake Coffee Bars Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
For the base, add chopped biscuits, almonds and cocoa in a food processor and blitz until finely crushed. Add butter and blitz to coat crumbs. Press over base of a greased pan. Chill in the fridge.
For the filling, sprinkle gelatin and coffee over 1/4 cup cold water in a pan. Allow to sit for 5 minutes and heat gently. Beat cream cheese, sugar and vanilla until smooth. Add the strained coffee mixture and mix. Spoon mixture over biscuit base. Spread evenly. Refrigerate covered overnight until firm. Just before serving, beat cream, cream cheese and vanilla essence until firm peaks form. Spread on top. Allow to chill in the fridge for 3 hours before slicing up.

Method:
Heat the clarified butter and fry the onions till golden brown. Add garlic and sauté well. Add coriander powder, red chili powder, turmeric and salt and meat and make a bouquet garni of cardamoms, cloves and cinnamon stick and add in, sauté well. When the meat has browned well, add in water and let it cook till tender. Add in jaggery and sugar. If there is excess water, let it evaporate off. Lastly add in the pears and do not stir, once they are soft garnish with all spice powder and julienned ginger and let it simmer on low for few minutes and then serve hot.