Ingredients
1 medium-sized ripe mango
60 gms sugar
100 ml water
1 gm saffron
2 gms chopped coriander leaves
1 gm black pepper corns
½ cinnamon stick
For yoghurt sherbet
25 ml sugar syrup
25 ml glucose
250 ml yoghurt
125 ml fresh cream
125 ml milk
Method
Peel mango and slice very finely. Keep aside. Boil water and sugar together till they achieve a syrup-like consistency. Add cinnamon and the freshly ground black pepper corn. Pour the syrup over the mango slices and keep aside for 30 minutes. Sprinkle saffron and coriander leaves and serve with yoghurt sherbet.
To prepare yoghurt sherbet
Combine syrup and glucose in a casserole. Heat to 85°C and add the remaining ingredients. Chill for 12 hours to obtain an ice cream-like consistency.
1 medium-sized ripe mango
60 gms sugar
100 ml water
1 gm saffron
2 gms chopped coriander leaves
1 gm black pepper corns
½ cinnamon stick
For yoghurt sherbet
25 ml sugar syrup
25 ml glucose
250 ml yoghurt
125 ml fresh cream
125 ml milk
Method
Peel mango and slice very finely. Keep aside. Boil water and sugar together till they achieve a syrup-like consistency. Add cinnamon and the freshly ground black pepper corn. Pour the syrup over the mango slices and keep aside for 30 minutes. Sprinkle saffron and coriander leaves and serve with yoghurt sherbet.
To prepare yoghurt sherbet
Combine syrup and glucose in a casserole. Heat to 85°C and add the remaining ingredients. Chill for 12 hours to obtain an ice cream-like consistency.
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