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Ingredients:
2 apples peeled, diced
2 oranges, segmented, peeled, deseeded
1 tbsp. cornflour
1 tbsp. butter
1/2 cup sugar
1/2 cup orange juice
1 tsp. lemon juice
1/2 litre vanilla icecream
1/2 cup smooth fresh cream
2 tbsp. brandy (optional)
1 packet china grassMethod:
To prepare flan tin:
- Take a 9" flan tin, and a4 wide shallow cup or bowl with flat bottom.
- When icecream is semi set in flan tin, place bowl in centre, press a little to get embedded halfway at least.
- Chill again to set firmly.
To make fruit filling:
- Put both apple and orange segments in a pan.
- Add sugar, butter, heat till sugar is dissolved.
- Add cornflour dissolved in orange juice, cook till thick.
- Stir in lemon juice, take off fire.
- Warm or prepare just before using.
- Keep aside.
- Dry crush china grass in a small mixie, till broken to tiny bits.
- Soak in 1 cup water, keep aside for 20 minutes.
- Heat, stirring continuously, till fully dissolved, and starts boiling.
- Simmer for minutes or till transparent.
- Cool a little.
- Beat icecream till smooth, add fresh cream, chinagrass mixture.
- Beat again till smooth or use an electric hand mixer.
- Pour in a flan tin.
- Transfer to freezer till firmly set, following procedure given a start of method.
To proceed before serving:
- Unmould icecream base, place on a serving plate.
- Pour some hot water inside the bowl to loosen.
- Twist and carefully remove bowl.
- Now you have a round icecream base with a depression in centre.
- Pour warm fruit in depression.
- Sprinkle brandy and set alight to sizzle, if desired.
- Serve immediately, with the sizzling fruit.
Making time: 4 hours
Makes: 5 servings
Shelflife: To prepare before assembly 1 week, after assembly best immediately
Apple's Index
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