Summer is a good excuse to bask in cool, fresh desserts if these desserts are made with clean fruits, even higher! You ought to attempt these dessert recipes through Executive Chef Avinash Kumar, Novotel Imagica Khopoli for yourself and the kids at home!
Mango Strawberry Dome
(Serves 3)
Ingredients:
Strawberry jelly
• Gelatine -20 gm
• Strawberry puree –two hundred grams• Grain sugar—25 gm
• Water –65ml for gelatine soaking
• Mango Cream
• Whipped cream—two hundred grams• Caster sugar—25 gm• Mango puree—seventy-five gm
• Gelatine –15 gm
• Lemon juice – 2ml
Method:
• Place a pan over a medium flame and add sugar along with water to it. Let the combination boil for about 4-five mins after which set aside to cool. Now, add the strawberries to a blender jar and blend them to form a smooth puree. Add this puree to the sugar syrup and stir it well. Strain this mixture with a muslin material in a bowl to remove the purple liquid.
• Next, mix gelatin powder with half a cup of water and make sure it melts. Further on, upload the gelatine mixture to the crimson liquid and blend it nicely. Pour this liquid into the preferred mold and refrigerate for a couple of hours.
• Put mango pulp, cinnamon, and sugar into the small pan.
• Sprinkle the gelatine over water and permit it to soak. Heat the mango aggregate over low heat, stirring all the time, still warm.
• When warm, add the soaked gelatine and continue stirring until it reaches a coating consistency.
• Beat the whipped cream double in volume and mix with some other combination.
• Remove from the warmth, allow it to cool, blend with the lemon juice, and pour into the man or woman dome dome-shaped mold and leave it to cool.
• Garnish with mango slices and mint.
Mango watermelon frozen yogurt
(Serves 4)
Ingredients:
Watermelon jelly:
• Gelatine -20 gm
• Watermelon puree –2 hundred gm
• Grain sugar—15gm
• Water –60ml for gelatine soaking
• Frozen Yoghurt:
• Whipped cream—a hundred and fifty gm
• Caster sugar—20 gm
• Mango puree- one hundred twenty gm
• Gelatine –12 gm
• Lemon juice – 3ml
• Yogurt – 50gm
Method:
• Place a pan over medium flame and add sugar along with water in it. Let the mixture boil for approximately four-five mins, after which maintain apart for cooling. Now, upload the watermelon puree to the sugar syrup and stir it nicely. Strain this combination with a muslin cloth in a bowl to carry out the pink liquid.
• Next, blend gelatine powder with half of a cup of bloodless water and make certain it melts. Further on, add the gelatine combination to the red liquid and blend it nicely. Pour this liquid into the preferred mold and refrigerate for a couple of hours.
• Put the mango puree and sugar into the small pan.
• Sprinkle the gelatine over water and allow it to soak. Heat mango combination over low warmth, stirring all the time, still warm.
• When warm, add the soaked gelatine and keep stirring until it reaches a coating consistency.
• Beat the whipped cream double in extent and mix with yogurt.
• Pour the combination on top of the watermelon puree and put it back inside the freezer for 3 hours.
