“Ice cream is happiness condensed.”
Jessie Lane Adams

Peach Mango Low Fat Ice CreamPeach Mango Low Fat Ice Cream… nothing screams more comfort in summer than frozen fruit dessert! I do loads of frozen yogurt every summer. The last week I looked at my fridge full of mangoes and peaches and just knew an ice cream was in the future. There are days when fro yo will satisfy the craving, and then there are days when I want to ‘up the luxury‘. Just a teeny bit. A little cream can do no harm!Peach Mango Low Fat Ice Cream It was one of those days where a creamy ice cream craving was developing. It began with the trappings of  a fro yo, and ended up being a low-fat ice cream. This was such fun to make and absolutely delicious. Maybe next time, we’ll see a nice, rich, full fat ice cream. Maybe!

Peach Mango Low Fat Ice Cream With stone fruit a plenty this summer, now the monsoon showers are literally drowning North India. As we wade through the streets, I think we’re looking at the last peaches and plums of the season. Cherries have been bid adieu, and peaches look set  to follow! Plums appear to be the hardiest of the lot. Mangoes, of course, will be here for a while longer, another month at least. Peach Mango Low Fat Ice Cream 600North India has seen a really good stone fruit crop this year. The Peach Mango Low Fat Ice Cream is a wonderful and delicious way to celebrate it. Creamy, fruity, slight undertones of almond, it turned out bowl licking good. Stone Fruit SummerI froze some in a bowl, and piped the rest into kulfi / popsicle molds. I loved how sweetly the popsicles turned out. So easy to serve this way, and such a treat to see the kids greedily lick the sticks even when there was nothing left on them! Coco got lucky with a few licks too!Peach Mango Low Fat Ice Cream It’s been a satisfying season and I really love how versatile stone fruit are. We’re looking at the fag-end of the season, so I intend to pack in as much as possible … into our tummies, and  hopefully onto the blog too!

You can find a variety of  Stone Fruit Recipes on PAB.
Do you have a favourite stone fruit recipe? I’d love to know!

[print_this]Recipe: Peach Mango Low Fat Ice Cream  your picture

Summary: A refreshing and delicately flavoured low-fat frozen treat. The addition of almond extract gives this Peach Mango Low Fat Ice Cream a special flavour. This is a nice way to preserve excess fruit of summer for later use.

Prep Time: 5 minutes
Total Time: 15 minutes plus freezing time

  • 5 peaches, peeled, stoned, diced
  • 2 mangoes, peeled, stoned, diced
  • 200ml low-fat cream, chilled
  • 200g hung yogurt {thick}, chilled
  • 200g castor sugar
  • Juice of 1 lime
  • 1 tbsp vodka
  • few drops almond extract


  1. This is a Thermomix recipe. You can make it with the same proportions if you have an ice cream maker or by hand too.
  2. Place chopped fruit in a bowl and freeze overnight.
  3. Place cream, yogurt, frozen fruit, vodka, almond extract, lime juice and sugar in bowl of TM. Process for 1 minute at Speed 10 till thick and smooth. Taste and just sugar if required. Process further, scraping sides with TM spatula, until well blended.
  4. Serve immediately or place in freezer safe bowl or pipe into popsicle molds in freezer.


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Also find me on The Rabid Baker, The Times of India

“I put everything I can into the mulberry of my mind and hope that it is going to ferment and make a decent wine. How that process happens, I’m sorry to tell you, I can’t describe.”
John Hurt

Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam! Here we go round the mulberry bush tree, and looks like I’m going to stay right under it! We’re enjoying a very short and very sweet mulberry season. I feel so inspired! Seems like it’s going to be mulberries all the way.


Mulberries are actually a good source of raw food protein, a rarity in the fruit kingdom. They are also a good source of magnesium, potassium, riboflavin, iron, calcium, vitamin C, and fiber. One of the mulberry’s greatest health assets is it’s high concentration of resveratrol, an antioxidant currently being studied for its effects on heart health.

Mulberry Strawberry Buttermilk Sorbet 1The sudden mulberry distraction {maybe madness} arrived unannounced as usual. This post is more about the story around the fruit, than the sorbet or jam itself. The latter would barely spin a tale, though the sorbet recipe is a real winner!

Mulberry Strawberry Buttermilk Sorbet A large number of us joined the very large hearted and talented Neel at Learn Food Photography to polish our photography knowledge and skills. A few of you might know that I am still very lost about the technicalities behind the camera and am a compulsive auto shooter.

Learning food photography...So thanks to this 30 day exercise, we are down almost 3 weeks doing what we like to do best. That includes virtually meeting and interacting with a huge like minded community. {The photograph below is one of my favourite shots from last week.}

Day 17 – Create Harmony and BalanceIn addition to some serious photog learning, the interactions are also a huge take away. It’s fascinating to see how food photography can reunite folk from India to Mexico!Mulberry Jam Together we’ve played with light, angles, DOF, backgrounds, props, diffusers and so much more. Maybe you can catch bits in my photographs. You can see the sorbet in many different hues, from an early morning shot, to a rather deep pink late evening one. An enriching experience!

Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam 4It was on the forum that I chanced upon a photograph of mulberries that Ozan from Turkey shared. That made me sit up. What happened to our mulberry season? Why didn’t I remember? Man Friday was immediately summoned and commissioned with ‘the mulberry task’.

MulberriesHe never fails…never! He soon brought me a bag of pretty, juicy mulberries, sweet as sweet could be. Morning saw me stirring mulberry jam! Nothing to the recipe. Just the berries with equal sugar, a vanilla bean, a dash of lime juice.  I threw in some aged balsamic too. Simmered until soft over low heat, then cooked until it thickened somewhat. TADA! Jam! No pectin, nothing!

Mulberry Jam I get a HUGE bagful every alternate day. I’ve frozen some. Throw them into smoothies for the kids. A strawberry mulberry smoothie is beautiful. Then I wanted to make something I’ve waited long to  make, a buttermilk sorbet. I added some mulberries  instead of just a strawberry sorbet. Delightful!

Mulberry Strawberry Buttermilk Sorbet This mixed berry sorbet is light, refreshing, summery and beautiful! I shot it in many different ways in the ongoing LFP exercise. It included styling – napkins, garnish, Pinterest inspiration etc. I got some right shots, and some very wrong.  So much fun, and so much to learn.

Mulberry Strawberry Buttermilk Sorbet It was three days of ‘mulberry shots‘! Another huge bagful came in this morning so the head is buzzing with mulberry coloured thoughts again. Any recipe suggestions are more than welcome. Hopefully I’ll have another mulberry centric post out this month!

Mulberry Strawberry Buttermilk Sorbet Until then, please help yourself to really really refreshing and pretty Mulberry Strawberry Buttermilk Sorbet. The Mulberry Jam is quite sweet and makes for a nice addition in a berry dessert sauce, added to whipped cream into a fool, dolloped over breakfast cereal or slathered onto a warm buttery toast! I love cooking in season!


Recipe:Mulberry Strawberry Buttermilk Sorbet 
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Summary: Sweet, tangy, refreshing, light, the berry buttermilk sorbet is addictive good. Great way to use summer berries. Makes about 1 ltr.

Prep Time: 15 minutes
Total Time: 40 minutes

  • 200g mulberries, frozen
  • 200g strawberries, frozen
  • 150g vanilla sugar
  • 2 tbsp kirsch
  • Juice of 1 lime
  • 500ml buttermilk, frozen in ice cube tray {for Thermomix recipe}


  1. Thermomix
  2. Place all ingredients in bowl of TM and process at speed 10 for a minute at a time until pulverized to smooth consistency  Use TM scraper to scrape down sides now and then.
  3. Transfer to freezer safe bowl and freeze until desired {or serve immediately!}
  4. Ice cream maker
  5. Remove the stems of the mulberries if you like {I didn’t}
  6. Place all the ingredients in bowl of processor and blend well until smooth. Taste and adjust sugar if required.
  7. Pour into ice cream maker and follow manufacturer instructions.

Recipe: Mulberry Jam
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Summary: Sweet, simple and full of berry goodness, this is another great way to use the seasonal berry. Makes about 2 jars.

Prep Time: 15 minutes
Total Time: 30 minutes

  • 500g mulberries
  • 500g sugar
  • 1 vanilla bean
  • Juice of 1 lime
  • 2 tbsp balsamic vinegar


  1. Pull out the stems of the mulberries.
  2. Place the berries  in a heavy bottom saucepan, crush them with the back of a spoon so that they release their juices. Bring to a simmering boil, then add the remaining ingredients.
  3. Reduce heat to a low simmer and cook to desired consistency, about 15 minutes.
  4. Transfer to sterilised jars. I refrigerated mine as I didn’t seal them.


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Also find me on The Rabid Baker, The Times of India

“A vacation is having nothing to do and all day to do it in.”
Robert Orben

Macaron à la Peaches et CrèmeIt’s been literally a mac-vacation for me, a vacation I dislike as it keeps me away from a challenge I love with a vengeance. I’m back on board to get in with the fun and beautiful Mac Attack Jamie and I host each month. This time our call was for Vacation Macs … and how better could I get there with my mac-a-vacations … Macaron à la Peaches et Crème {pardon my French please}Macaron à la Peaches et CrèmeThe flavours are reminiscent of one of the best vacations we enjoyed a few years ago in the Himalayas. Ramgarh, IndiaWe’ve had some other fabulous ones include Goa, Sydney, Hong Kong, Gangtok … but the one the now threatening to be quite terrible just turned 13‘ teen remembers every single day is this one at Ramgarh. Nothing like the serenity of the Himalayas to unwind!Ramgarh, India

That vacation filled in perfectly with our call this month. Our best macarons reminiscent of that ideal vacation or that perfect holiday spot. Mountains, seaside, tiny hamlet lost in the countryside, large, bustling city teeming with restaurants and museums, these are our inspiration. With the best vacation that comes to mind, from that thought, memory or distant dream, create a fabulous Vacation Macaron!

Ramgarh, India Ramgarh, IndiaRamgarh, IndiaWe stayed at a beautiful heritage cottage surrounded by peach trees and since it was peak summer, we walked by peach trees plucking fresh, juicy fruit right off the tree. This is where my lad became a peach monster and developed a deep love for the fruit.Macaron à la Peaches et Crème Summer is for stone fruit is my chant. I just cannot have enough of these delicious fruit that are reaching us in the foothills of the Himalayas; better quality and quantity every year! This summer I have had a field day with stone fruit…Stone fruit Apricot Peach Sorbet, Dark Chocolate Cherry Mousse Cake, Mini Quark Vanilla Cheesecakes with Balsamic Cherries, Black Forest Cake, Oatmeal Peach Apricot Mango Smoothie {yet to post}, Dark Chocolate Cherry Wholewheat Cakelets {yet to post} … and my fridge is full of cherries, peaches, mangoes and apricots!Peach Ice CreamI have also been developing some food recipes for Del Monte for their website World Foody. The peach ice cream above is one I made last week from their canned peaches, beautiful cling peaches with a fabulous deep flavour. Will let you know when the recipe is up on the website; until then it’s Macaron à la Peaches et Crème!Macaron à la Peaches et Crème The macaron shells were going to be perfect, something deep within me said to me when I was done folding the macaronage. BUT … in my hurry to beat the power cut, I switched on the upper element instead of the lower one, so my feet popped out with the thermal shock and the skins developed a ‘peach‘ blush. It was too late to salvage the batch, and the little macronage left proved my feeling right! Aaaargh! And did I tell you that at 45C ice-cream melts SO FAST? I was RACING! used the several times tried and tested David Lebovitz recipe that lives in my head. It never goes wrong if you mix the macronage correctly and let it rest! However, a little more advice follows …

Do you want to join us making MACARONS?

If you do, you are most welcome to join us  for this challenge, or the next. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!

… these cookies are fiddly creatures and are dependent on way too many things. egg whites {aged or not}, almond meal,oven temperature, room temperature, humidity levels, the hand that mixes them, the way you pipe them out … and above all, lady luck!

Before I get onto the recipe, I’d like to thank Chillibreeze for interviewing me. You can read it here if you like.I’d also like to thank the Financial Times, Times of India, for including me so generously in their feature ‘Gurgaon is Blogging & How‘ on Business Street, 21st June, 2012. Last but not the least, thank you Javelin Warrior for adding my Dark Chocolate Cherry Mousse Cake in your delicious Friday Food Fetish.

Thank you all! I feel really honoured.

Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister with a Taste of Yellow. I am sending this to the MM for July 2012.

[print_this]Recipe: Macaron à la Peaches et Crème
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Summary: Vanilla macarons sandwiched with a home made low fat peach & cream ice cream. Perfect for those hot summer days!

Prep Time: 10 minutes
Total Time: 40 minutes {plus resting time}

  • Vanilla Macarons
  • {recipe adapted from David Lebovitz}
  • 1 egg white {35gm} {I didn’t age mine}
  • 2 1/2 tbsp granulated sugar {I used granulated vanilla sugar}
  • 1/2 cup powdered sugar
  • 1/4 cup almond meal
  • 1/4 tsp egg white powder
  • 1/2 tsp vanilla bean powder
  • Peach ice cream for filling


  1. Run the powdered sugar, almond meal, vanilla bean powder and egg white powder in blender until well blended. Sift into a bowl.
  2. Beat the egg white until foamy, then add the granulated sugar and beat for approximately 2 minutes until stiff peaks form.
  3. Fold in 1/4 of the dry mix until no streaks remain, then add the remainder of the dry mix and gently fold in until you get a lava like batter. {Donot overfold}
  4. Place into a piping bag and pipe circles onto parchment paper.
  5. Tap the trays sharply to get rid of air bubbles and allow to rest for 30-45 minutes.
  6. Bake in double trays at 140C for 12-15 minutes, until the shells are firm and no longer jiggly. {My oven uses just the lower element for baking, so I place the double trays towards the top of the oven}
  7. Cool and sandwich with softened ice cream. Store in freezer and serve directly from there.


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Also find me on The Rabid Baker, The Times of India

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