The Tribune - Spectrum


EARLIER COLUMNS
Cool it with...
May 28, 2000
Non-vegetarian salads
May 14, 2000

Sunday, June 11, 2000
Sugar 'n' Spice

Delicious desserts

By Harkiran Sodhi

Fozen puddings are a treat for those with a sweet toothEntertaining during the summer months has itís pros and cons. While the weather would certainly count as a major con, the variety and options of cold puddings, deserts and ice-creams are a definite pro, particularly for all those with a sweet tooth.

Frozen puddings and deserts are mostly fruit based which add to their charm.

Most of these can be made ahead of time and kept in the freezer , particularly if you have a good freezer.

Frozen lemon cream

Ingredients:

250 ml of milk

250 ml light cream

250 gm sugar

juice and grated rind of 2 lemons

6 large lemons

 

Method:

Put the milk, sugar and cream in a bowl and mix it well till the sugar has dissolved. Pour this into an ice-cream tray and put it in the freezer till it is half set. Take it out add in the lemon juice and grated lemon rind and beat the mixture with a hand held beater till it is well mixed. Pour it back into the ice cream trays and freeze it for another two hours. Again remove it and beat it well and refreeze this time till it is solid. Slice of the tops of the 6 large lemons and scoop out all the pulp. This can be used elsewhere to make a drink etc. Slice a little of the bottom of each lemon in such a way that it can balance on itís own. Fill these shells with the frozen lemon mixture garnished with a sprig of fresh mint.

Strawberries in orange juice

Ingredients:

500 gm fresh strawberries

Juice of 2 oranges

2 teaspoon grated orange rind

icing sugar

whipped cream

Method:

Wash and cut the stems of the strawberries. Toss them with the orange juice and grated orange rind. Sprinkle on icing sugar and toss again. Put them in the freezer to chill for an hour or so. Serve in individual glass bowls topped with whipped cream.

Pineapple mist

Ingredients:

120 ml water

31/2 teaspoon gelatin

60 gm sugar

175 ml tinned pineapple juice

2 teaspoons lemon juice

the whites of two eggs

Method:

Soften the gelatin in water and keep it over simmering water till it is dissolved. Add sugar and stir till it is dissolved as well. Stir in the pineapple and lemon juice. Put it in the freezer till the mixture thickens slightly. Beat the mixture well and add in the egg whites which have been whipped till they are stiff. Mix it well and then spoon the mixture into small glass serving bowls and serve. This dish is traditionally served accompanied by crisp cookies or sponge fingers.

Home
Top