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Mango Yogurt Ice

10 Aug

Whipped curd, jaggery and mango puree combined together to make a delicious dessert. Served with flambeed mangoes and ice cream.

mango-yogurt-ice_medIngredients

75 gm castor sugar

75 gm grated jaggery

1/2 mango puree

150 ml water

Pared rind of 1 sweet lime

300 ml whipped curd

For fruit:

25 gm butter

1 mango, peeled and diced

2 Tbsp grated jaggery

2 Tbsp rum

Sprigs of mint, to decorate

Method

Dissolve the sugars in water with the rind of sweet lime.

Boil for three minutes. Cool. Strain into the puree.

Whisk in curd. Freeze, beating occasionally.

To prepare the fruit:

Melt butter over a high flame.

Add the mangoes.

Sprinkle sugar. Continue to cook until sugar begins to color.

Flambe with rum.

Serve hot fruit with ice cream, decorated with a sprig of mint.

Key Ingredients: Mango, Yogurt

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Summer Fruits with Homemade Custard

10 Aug

Thick and creamy custard with the light flavor of vanilla. Served in a martini glass with chopped fruits of your choice.

fruits-with-home-made-custrad_medIngredients

1 vanilla bean

500 ml milk

6 Tbsp sugar

8 large egg yolks

Seasonal fruits of your choice, chopped

Method

Open up the vanilla bean completely and scrape out the vanilla seeds.

In a pot put the vanilla seeds along with 500 ml of milk, 500 ml cream, 4 tbsp sugar and let it come to a boil.

In another bowl put egg yolks along with 2 tbsp sugar and whisk.

Once the milk and cream mixture is boiled strain the extra vanilla beans and keep stirring through out.

Add the vanilla and milk mixture one ladle at a time into the beat eggs while continuing to whisk the eggs.

Repeat till the vanilla and milk mixture is finished.

Transfer all the egg mixture into the pot and keep stirring while its on the flame until it becomes thick and golden,

To Serve: In a martini glass place the chopped fruits and pour the custard and serve.

Pear Ice and Crunch

10 Aug

A great dessert for summers. Icy sorbet made with pears and mint, served on a crunchy bed of nuts, cornflakes, sesame, coconut etc.

pear-ice-and-crunch_medIngredients

For the base:

100 gm butter

3 tbsp honey

1.5 tbsp castor sugar

125 gm roasted cornflakes

75 gm chopped nuts

50 gm shredded coconut – roasted

1 Tbsp roasted sesame seeds

For the pear sorbet:

150 ml water

100 gm sugar

1 tsp grated lemon rind

50 ml lemon juice

4 pears – peeled and chopped

3 Tbsp gin (optional)

2 Tbsp chopped mint

Method

For the base:

Melt butter, honey, sugar, cornflakes, nuts, coconut and all the other ingredients for the base together.

Press into an oiled, round serving dish. Allow it to set.

For the sorbet:

Pour water into a pan.

Add sugar and rind.

Dissolve sugar over a gentle flame.

Bring to a boil.

Add pears.

Simmer until tender.

Cool. Add juice, gin and mint.

Freeze until firm. Serve with crunchy base.

Fried Milk & Toffee Chocolates

10 Aug

An inventive dessert. Chocolate bars dipped in batter, coated with crumbs and fried. This is then placed on a bed of crushed cookied and topped with honey.

fried-milk-and-toffee-chocolates_medIngredients

2 milk & toffee chocolates (you can use any other chocolate also)

30 gm refined flour-30gms

1 egg (optional)

50 gm bread crumbs

1 pack plain cookies

50 gm icing sugar (for garnish)

20 gm honey

Oil to deep fry

Method

Cut the chocolates in even sizes.

Make a batter with refined flour and eggs. (or flour and water)

Dip the chocolates in the batter and coat them with bread crumbs.

Deep fry in hot oil till they turn crisp from out side.

Crush cookies on a plate and place fried chocolate on top.

Pour honey on top. Sprinkle sugar and serve hot.

You can serve this with vanilla ice-cream.