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Chill out with
creamy delights ICE-CREAMS and cool desserts are not only a hot favourite with children but also serve as a grand finale to any meal.Homemade ice-creams are economical and also a proof of the culinary skills of a housewife. If some basic points are kept in mind then making these cool delights can be fun. Here are some recepies for those who are fond of trying something different without venturing too far. Lime mousse Ingredients: Eggs 4 Castor sugar 1/2 cup Lime rind 1 tsp (grated) Gelatin 2 tsp Lime juice 1/3 cup Gin 1 tbsp Sugar 1 tbsp Cream 2/3 cup Method: Beat egg yolks, sugar and rind in small jar of mixer until thick and lemon coloured.Sprinkle gelatin over juice and gin, dissolve over hot water in a double boiler. Let it cool and slowly beat gelatin mixture into egg mixture. Transfer it to the large jar of the mixer.Beat cream until soft peaks are formed and fold in the mousse mixture. Beat egg whites until soft peaks are formed slowly beat in the extra sugar and beat till it dissolves.Fold it into the mousse mixture.Pour it into six glasses and freeze overnight or for six to eight hours.
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Chocolate ice-cream Ingredients: Milk ½ litre Sugar 4 tbsp Cream 2 tbsp Drinking Chocolate 2tbsp Cornflour 2tbsp Coffee ltsp Raisins, walnuts Method: Mix cornflour and sugar in a bowl and add enough milk to get a smooth paste. Heat the rest of the milk and add cornflour-sugar paste to it. Cook till the milk thickens. Mix chocolate and coffee powders and add some milk to get a thin liquid. Add this to the milk on the fire and cook for some more time. Remove from fire and let it cool. Blend the cooled mixture for 3 minutes. Add the dry fruits and put in an air-tight container in the freezer. Beat the mixture at least once or twice during freezing and fold in the cream. Sweet potato and orange ice-cream Ingredients: Milk 1 litre Milk powder 1 cup Sweet potatoes 250 gm Oranges (segmented) 2 cups Sugar 2 cups Cream 1 cup Gelatin 1 tbsp Method: Mix milk powder with little water to make a paste. Boil milk and add grated sweet potatoes to it and heat till tender and pulpy. Add milk powder paste and sugar to sweet potato mix. Heat till it boils for 2-3 minutes. Remove from fire. Soak gelatin in ½ cup of water till it dissolves. Blend the milk mix with gelatine and let it cool. Freeze till it become firm. Remove from freezer and beat it till it becomes smooth. Fold in whipped cream and add half of the segmented oranges to this. Freeze again. Serve with rest of the segmented oranges. Grape ice-cream with juice Ingredients: Milk 1 litre Sugar 6 tbsp Grape juice 350 ml Gelatin 1 tbsp Custard powder 3 tbsp Cream 1 cup Grapes for decoration Method: Mix gelatin in ½ cup of water and dissolve over boiling water (in a double boiler). Cool it and add to the grape juice. Mix sugar and custard powder in the milk. Heat till thick. Keep in refrigerator for ½ an hour. Take out and add cream and grape juice and beat well. Set in freezer again. Serve along with fresh grapes. Melon ice-cream Ingredients: Melon 1 (medium sized) Milk ½ litre Sugar ¾ cup Cornflour 2 tbsp Cream ½ cup Kewda essence 4-5 drops Method: Make a thin paste of cornflour by adding enough milk. Heat rest of the milk and add cornflour paste and sugar when it comes to a boil, let it simmer till it thickens. Remove from fire. Mash the flesh of melon well and keep aside. Add cream to the cooled milk and put in the essence. Pour in air-tight container and keep in freezer for setting. Beat it well when it has set. Add mashed melon and mix well. Keep in freezer again for setting. Decorate with melon seeds (magaz) and serve.
Ingredients: Milk 1½ litre Sugar ½ cup Saffron some strands Green Cardamom powder a pinch Cashewuts 20 gm Almonds 20 gm Chilongi seeds 20 gm Cream 2 tbsp Method: Heat milk in a thick-bottomed pan and cook on medium heat till it reduces to one-fourth. Remove from heat and add sugar till it dissolves completely. Lightly roast the dry fruits and grind to get a fine powder. Add these to the milk mixture with green cardamom and saffron. Blend the mixture in a blender and lightly fold in the cream. Pour in kulfi moulds and freeze for 1½ hour or till set. Serve with falooda. For Falooda Method: Add 100 gm cornflour to 2 cups of water and mix well. Add food colour of your choice. Cook on low heat while stirring continuously till the mixture becomes thick. Pour into a falooda press. Press the mixture out in a continuous stream into a bowl of cold water. Drain and store in refrigerator.
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Falooda Kulfi