| 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 |
tb |
Gelatine |
| 4 |
tb |
Water |
| 1 |
c |
Sugar |
| 1/2 |
|
Lemon; Juice of |
| 1/2 |
tb |
Vanilla essence |
|
|
Few drops yellow colour; (optional) |
| 6 |
sl |
Bread. |
| 4 |
tb |
Sugar |
|
|
Few drops vanilla essence |
| 1/2 |
c |
Mango pulp; (sweet) |
| 1 |
tb |
Gelatine |
| 2 |
tb |
Water |
INSTRUCTIONS
FOR BASE
GLAZE
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.
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