- 1 ltr Milk
- 1 ltr Cream
- 5 gms Gelatin dissolved in warm water
- 150 gms Sugar
- 5 drops Vanilla Essence
- 1 bottle Cremica black currant topping
- In a deep pan, cook the milk and cream on slow fire for about 10 minutes.
- Add the sugar, vanilla essence and dissolved gelatin and cook for another 15 minutes.
- Pour the mixture in small tart moulds and set it for about 2 hours in a deep fridge.
- Demoed carefully and top it with the Black currant topping before serving. Optionally, use another topping like fudge or cherry.
Recipe courtesy: Cremica Food Industries Ltd
* Serves: 2 *
- 1 cup Silk Almond Milk
- 1 cup non dairy creamer or milk powder
- ¼ cup sugar (lesser, if you like your desserts mildly sweetened)
- 2 teaspoons gelatin
- 2 tablespoons water
- 1 large pinch of good quality saffron
- Sprig of mint for garnish
- Meanwhile, place the gelatin in a small microwave-safe bowl and cover with the 2 tablespoons of water. Microwave for one minute, checking at 30 seconds to see that the gelatin has bloomed.
- When hot, add the saffron strands and leave to infuse for 4-5 minutes.
- Place the Silk Almond Milk, non-dairy creamer or milk powder, and sugar in a heavy-bottomed pot and heat gently, whisking occasionally to ensure that the sugar does not burn at the bottom.
- Add the gelatin to the warm milk mixture and whisk it in. Ensure that there are no lumps of gelatin in the mixture.
- Pour into small glasses or moulds of choice. Cool for 3-4 hours or until set.
- Garnish with strands of saffron and a sprig of mint. Serve cool.
Recipe Courtesy: Olive Tree Trading – An Online Gourmet Store
- Heavy cream – 2 cups
- Vanilla bean pod – 1 no
- Sugar – 90 gm
- Gelatin – 1 ½ tbl sp
- Whole milk – 90 ml
- Sour cream – 90 ml
- Fresh mint, puréed – 50 gm
- Saffron water – 20ml
- Place the cream in a saucepan. Halve the vanilla pod lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan.
- Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
- Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes.
- Stir the gelatin mixture into the hot cream mixture until dissolved and then stir in the sour cream.
- Divide among six and mix two with saffron water, two with mint puree and rest two keep it in white color
- Pour the mixture in ramekins, cover with plastic wrap and refrigerate until set, at least 2 hours.
- Dip each ramekin three-quarters of the way in warm water and invert onto a plate.
Recipe Courtesy: Ssence, The Suryaa, New Delhi
Dr. Sebnem Akcapar, shares some insight about how Eid-ul-fitr is celebrated in Turkey and the special food that is associated with the festival. She also shares the recipe for one of her favorite Turkish sweets that is prepared on the auspicious occasion.
She says, “Eid-ul-fitr is called “Seker Bayrami“ (literally translated as sweet holiday) in Turkish for a good reason. After a full month of fasting, it is time for feasting and we like to cook a lot of sweet dishes to consume with extended family members, friends and neighbors. Usually small children go from door to door that day to collect candy or pieces of baklava. The most favorite dishes are baklava and güllaç (starch wafers soaked with warm milk and topped with nuts). However, these are very difficult to make at home. Here is a very easy and light Turkish dessert instead for a special occasion. Hope you enjoy it as much as we do.”
- 250 gr large dried apricots
- 1 ¼ cups sugar
- 2 cups water
- 250 gr clotted cream or whipped cream
- To decorate: whole or ground pistachio nuts
- Soak the dried apricots in plenty of cold water overnight.
- Boil up the water and sugar to a syrup.
- Drain the apricots, place in the syrup and cook for at most 15 minutes.
- Set aside to cool.
- Split open the apricots, stuff with cream and close.
- Arrange on a service dish with the cream upwards in neat rows.
- Sprinkle whole or ground pistachio nuts over and serve.
Recipe courtesy: Dr. Sebnem Akcapar