| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch3 |
1 |
Servings |
INGREDIENTS
| 3 |
|
Ripe alphanso mangoes |
| 1 |
c |
Fresh curd beaten |
| 1 |
c |
Milk |
| 1/2 |
c |
Cream |
| 4 |
T |
Gelatine |
| 4 |
T |
Water |
| 1 |
c |
Sugar |
| 1/2 |
|
Lemon, Juice of |
| 1/2 |
T |
Vanilla essence |
|
|
Few drops yellow colour |
|
|
optional |
| 6 |
|
Bread. |
| 4 |
T |
Sugar |
|
|
Few drops vanilla essence |
| 1/2 |
c |
Mango pulp, sweet |
| 1 |
T |
Gelatine |
| 2 |
T |
Water |
INSTRUCTIONS
Place all 3 ingredients for base in a mixie and run for a minute.
Press the mixture on the bottom of a casserole, firmly. Make slices of
peeled mangoes, and arrange over the pressed bread. Sprinkle gelatine
over water in a tiny saucepan. heat on very low flame to dissolve.
Keep aside. Mix milk and sugar and warm, so that sugar dissolves. Add
gelatine and stir well. Once cool, add yoghurt (curd), cream, essence,
lemon juice and colour. Stir over a tray of chilled water to thicken
or chill in the freezer. When thick pour over the mangoes. Place in
freezer to set. When set, glaze as follows (optional) Put mango pulp
in a small saucepan pour the water over it. Sprinkle gelatine on the
water. Leave aside for 5 minutes. Stir and warm on very low or
indirect heat to dissolve gelatine. Pour over set yoghurt-cream when
cold. Set and decorate with whipped cream or plain mangoes and
cherries. Serve chilled. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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