Traffic jam dessert

-

This is a layered jelly custard dessert that is best served chilled!

1. For the custard boil about 1/2 litres of milk and add around 75-100 g sugar in it. Mix 2-3 tablespoons of custard powder to another 100 ml of cold milk till the powder gets dissolved in it and then add the concoction to the boiling milk; keep stirring continuously till the mixture becomes completely lump free. Keep it aside to set.(you can refrigerate it)

2. Make gelatin of any flavour as per the instructions on its packet and let it set at room temperature.

3. Start layering with a base layer of crumbled marigold or digestive biscuits followed by banana pieces. After all the layers, top the dessert with lots of other chilled fruits and nuts of your choice.


Comments

Post a Comment

Popular posts from this blog

Mango Kulfi

-
Image
In an electric blender/mixer, add 1 cup mango puree(to make mango puree, chop some mango pieces and blend roughly into a paste), 1/4 to 1/2 cup icing sugar depending upon the sweetness of mangoes, you can always check the sweetness level of the final paste before freezing and do the adjustments accordingly; also add 1 cup heavy cream (homemade malai/cream will also do the job) along with 1/2 cup milk. Add 1tsp vanilla essence(optional), 1 tsp cardamom powder and a few strands of saffron(kesar). Blend until the ingredients combine well and form a smooth batter. Make sure not to blend more than a minute or two or else the cream will start forming into butter and also ensure that all the ingredients that go in are preferably cold in temperature. Add the kulfi mixture into standard sized kulfi moulds(will make around 6-7 of them) and close the lid tightly. You can even use popsicle or other ice cream moulds too. Freeze them overnight and enjoy them the next day!
Read more

Banoffee Pie

-
Image
 1. Take 200g of digestive biscuits and crush them to powder. Mix it with 85g of semi-melted/softened butter and press the mixture flat with soft hands in a 6-7 inch tart mould. Bake this base for 5 mins at 180 degree celsius and then refrigerate. After an hour cut two small/one big banana into pieces and put them inside the tart. 2. Prepare the toffee caramel sauce by heating 30gms of butter with 1/4 cup brown sugar and stir on medium flame continuously. Add a tin of condensed milk to it and bring it to a boil(cook it for a minute or two) and keep stirring continuously. As soon as it is done pour the mixture over the bananas and refrigerate. 3. Take 150gms of fresh heavy fat cream and whip it till soft peaks are formed. Do this over an ice bowl. After the cream is thickened, spread it over the cooled toffee layer and top it with chocolate shavings. Refrigerate it for some time before cutting and eating!
Read more