Mother’s Day 2022: Prepare these quick and delicious sweets for your mom!

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New DelhiMothers always cook food for all their children, this mother’s Day Make them feel special with some super delicious dishes made by Chef Manish Mehrotra.

Almond and Cherry Kulfi

Component

2 cups fresh cherries, pitted

water 1/2 cup

4 cups almond milk

Condensed milk 1/2 cup

heavy cream 1/2 cup

sugar 1/2 cup

Almond Meal 1/2 cup

Roasted almond flakes 1 tbsp

Method:

Place cherries, water and 1/4 cup sugar in a pan on low heat. Cook, while stirring, for 5-6 minutes, until the cherries soften and the mixture thickens. Let cool and keep aside.

Put almond milk in a pan and keep it on low flame. keep moving; Do not let the almond milk burn. The milk will start to thicken.

When it becomes half in quantity, add almond meal, condensed milk and sugar and mix well. Let it cool down a bit and mix in the heavy cream. Sieve the mixture.

Add the ripe cherry compote and mix well. Let the kulfi mixture cool down, pour it in a kulfi mold or a small bowl and keep it to set.

Demold the kulfi and serve garnished with almond flakes.

Almond Milk Mousse, Almond Biscuit

biscuits

Component

For the Almond Milk Mousse

moose

, Almond flakes 45 g

, almond milk 150 ml

, white chocolate 425 g

, Bakery Cream 400 ml

, egg yolk 5 no

, fine sugar 50 grams

, Saffron 1/2 gram

, Green cardamom powder tsp

for biscuits

unsalted butter 75 g

castor sugar 100 g

egg 1no

Flour 150 grams

baking soda 1 gram

baking powder 3 grams

50 grams with almond skin

Almond powder 25 grams

lemon peel

Method:

For the Almond Milk Mousse

Roast the almond flakes in a pre-heated oven at 180°C for 4 minutes or till they turn golden.

Heat almond milk. Make ganache by adding white chocolate. Add saffron threads and green cardamom powder and mix well.

Beat yolks and sugar until creamy consistency.

Beat bakery cream to ribbon consistency.

Fold the ganache into the whipped yolk and then fold the whipped cream into it.

Pour mousse into a cup and refrigerate until set.

Garnish the mousse with sliced ​​almonds and almond biscuits.

for biscuits

Cut the almonds roughly including the skin.

Lightly cream butter and sugar in a mixing bowl. Put the egg in the bowl and apply the cream again.

Add flour, baking soda, baking powder, lemon zest and almond powder to this mixture and mix well.

Fold in coarsely chopped almonds.

Shape the mixture like a french loaf and bake at 180 degree for 20 minutes.

Cool the loaf, cut into thin slices and bake at 150°C for 8 to 10 minutes or until crisp.





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