This is a no cream,eggless dessert .Few minutes
to an awesome dessert !
I have used gelatine in this dessert,you can use
This too is my innovation, in the method of
adding sugar ..so let’s get into the recipe
1 cup fresh mango purée
2 cups milk
3 tsp gelatine soaked in water
200 ml yoghurt /curd
3 -4 tbsp sugar
A pinch of salt
1/2 tsp vanilla essence
Caramelise the sugar with 1-2 tbsp water till
golden brown .
Add mango purée with salt and heat till crystals
of sugar are melted ( 5 minutes) and set aside.
Simultaneously heat milk . When it has reached
the boiling point ,add gelatine and reduce the
Once the gelatine has melted , remove from
Now add the curd to the mango puree, and mix
Next add the gelatine milk to the mango mix.
Add to individual glasses and allow to set in the
refrigerator for minimum 2 hours.
Can be served with chocolate shavings or plain
without any adornment.
Easiest dessert with different combination of basil and blueberries .
Made a trifle impression with blueberry sauce ,and few snips of basil leaves and lemon
rind gratings only for the lemon flavour.
The outcome was tooo good .Basil has become my obsession so trying out new recipes.
Simple dessert with simple ingredients!
3 cups milk
3/4 cup fresh cream
3/4 cup sugar
1/2 tsp.vanilla essence
1/2 cup blueberries (pitted )
Few fresh basil leaves chopped
1/2 tsp.lemon peel gratings
1/2 tsp.lemon juice
Cook the berries in 1-2 tblsp of sugar till sugar dissolves.Blend it fine.
Add lemon juice,and press through a sieve,or strainer to get a thick sauce.Set aside.
Soak the gelatine in 1/4 cup water till it blooms (2-3 minutes)
Boil the milk and cream till it reaches hot point only not boiling.
Add the gelatine and cook on a very low flame for 2-3 minutes or untill gelatine has
corporated well and dissolved.Add the rest of the ingredients.
Pour the blueberry sauce into the prepared ramekins.
Pour the prepared cream over the blueberry sauce slowly .
Refridgerate to set.