RECIPE OF THE WEEK
STRAWBERRY CAKE
: INGREDIENTS :
250 grams Strawberries, peeled
200 grams Glucose Biscuits
3 table spoons melted low fat Butter
3/4 cup Sugar
1 table spoon Gelatin
1 cup hung Curd - take 1 litre curd and hang it
in muslin cloth for 3 hours
1 cup fresh toned Cream.
: METHOD :
Coarsely grind biscuits & mix with butter and line the bare of a dish.
Put in freezer & set for 1/2 hour.
Puree 3/4 of the strawberries and sugar together.
To this mixture add hung curd & cream and again blend.
DO NOT OVER - BLEND JUST ONCE OR TWICE GIVE IT A WHISK,
till well-blended, otherwise it will curdle.
Pour into a bowl, melt gelatin in 4 table spoons water & pour it drop by drop
into the strawberry mixture stirring vigorously.
Pour the mixture over the set base and decorate with sliced strawberries.
Set in fridge overnight.
Serve cold next day.
Feel Free To Leave Comments To My Posts,Its Always Nice To Get Feed Back!:)
STRAWBERRY CAKE
: INGREDIENTS :
250 grams Strawberries, peeled
200 grams Glucose Biscuits
3 table spoons melted low fat Butter
3/4 cup Sugar
1 table spoon Gelatin
1 cup hung Curd - take 1 litre curd and hang it
in muslin cloth for 3 hours
1 cup fresh toned Cream.
: METHOD :
Coarsely grind biscuits & mix with butter and line the bare of a dish.
Put in freezer & set for 1/2 hour.
Puree 3/4 of the strawberries and sugar together.
To this mixture add hung curd & cream and again blend.
DO NOT OVER - BLEND JUST ONCE OR TWICE GIVE IT A WHISK,
till well-blended, otherwise it will curdle.
Pour into a bowl, melt gelatin in 4 table spoons water & pour it drop by drop
into the strawberry mixture stirring vigorously.
Pour the mixture over the set base and decorate with sliced strawberries.
Set in fridge overnight.
Serve cold next day.
Feel Free To Leave Comments To My Posts,Its Always Nice To Get Feed Back!:)
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