The Tribune - Spectrum

Delicious desserts
June 11, 2000
Cool it with...
May 28, 2000
Non-vegetarian salads
May 14, 2000

Sunday, July 2, 2000
Sugar 'n' Spice

Sweet and sumptuous summer delights
By Harkiran Sodhi

LAST week we gave you the recipes of some fruit based, frozen desserts. Here are some more recipes to make entertaining during the hot summer months fun.

Orange sorbet

Strawberries in cream: A time-tested, mouth-watering combinationIngredients:

3 ozs ground sugar

pint of water

6 ozs orange juice fresh or canned

1 egg white


Put the sugar and water into a pan and over the flame till the sugar dissolves completely in the water. Leave the syrup aside till it is cool. Add the orange juice to this syrup once it is cooled and mix them well. Put the mixture into a shallow ice cream tray with a lid and freeze it in the freezer till it is beginning to set. Beat the egg white till it is stiff. Take out the half frozen mixture and put it into a bowl and mash it with a fork till there are no big frozen lumps remaining. Fold in the mixture with the stiffly beaten egg white. Return the mixture in the container into the freezer till you need to serve it. (It should be completely frozen). Let the sorbet remain out of the freezer in the lower compartment of the fridge for it to thaw out a little before serving it.


Strawberry mousse


15 ozs of strawberries

1 packet of strawberry jelly

6 ozs of dried milk powder

1 teaspoon lemon juice

2 tablespoons whipped cream


Wash, hull and cut strawberries into quarters. Put a little water and cook the strawberries till they are half done. Strain out the water and keep aside and leave the strawberries separately. Make the jelly as directed on the pack using the water that was left from the strawberries and adding in extra water if needed. Put the jelly in the fridge to set. Put in the milk powder and the lemon juice in a bowl and whisk it with a hand blender till it forms soft peaks. Into this fold in the strawberries and the jelly which should be half set. Once the entire lot has been folded put it into a serving bowl and leave it in the fridge till ready to serve.

Just before serving decorate with whipped cream and fresh strawberries.

Cold orange rice mould


1 pint milk

3 ozs rice

1 oz sugar

2 teaspoons corn flour

A little cold milk

2 oranges

1 oz gelatin


Put the sugar, milk and rice into a large sized pan and put it on the flame and cook it stirring occasionally for 15-20 minutes. In a small bowl mix the corn flour with the cold milk till it is a smooth paste. Add this to the cooked rice mixture and mix it well. Leave the mixture to cool on a side. Grate the rind of the oranges and keep aside. Mix the gelatin with the juice of one orange and heat it on a low flame till the gelatin dissolves. Add this to the rice mixture along with the grated rind and mix it all well. Pour the mixture into a ring mould and let it set in the fridge. Just before serving take the remaining orange and remove the skin from the orange wedges and keep the inner pulp aside. Invert the mould onto a serving tray and decorate the top of the mould with these orange wedges.

This feature was published on June 25, 2000