Frozen| Mango Frozen Yogurt … guilt free indulgence

“My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate. That’s my philosophy.”
Thornton Wilder

Mango Frozen YogurtThey don’t call the MANGO the king of fruits for nothing! We are well & truly into mango season here in North India, and this luscious, juicy fruit is keeping us happy! To keep in tune with the dieting divas low fat diet, this turned out to be a perfect fit … a Mango Frozen Yogurt which tasted every bit like an ice-cream, rich, smooth & divine, but was sans the cream!Mango Frozen Yogurt Maybe it was the magic of the Thermomix, or maybe this contraption I bought from Sydney recently. Whatever it was, maybe just good proportions, but this was a winner, a perfect fit for July, the National Ice Cream Month.SydneyWhile in Sydney last month, I couldn’t help a quick dash to Victoria’s Basement, a store I love to spend time at. Every nook & cranny is packed with tasteful and exciting things, be it kitchenware, cookware, ceramics, bakeware, small handy gadgets. I got just an hour in the store, and it was like a mad dash. I raced through the store at top speed, grabbing whatever I thought was on my list {and loads that wasn’t}.

One such buy was this Cuisipro – Greek Yoghurt/Yoghurt Cheese Maker. The cheese lover in me looked at it longingly for a precious 10 minutes, then put it back because it was for $20 and I thought it might not be worth it. Mr PAB literally forced me to take it, and that was my best buy this visit. { Disclaimer: I have not been paid to write about the product or the shop. I just love both and thought this worth sharing}.Mango Frozen Yogurt It’s just an innovative little box with a uniquely designed stainless steel strainer that fits within. You ladle your yogurt into it, shut it and leave it in the fridge overnight {or 3 days as in my case} … and voilà! Like magic I got this beautiful very think hung yogurt that I could cut into cubes too.Mango Frozen Yogurt One look at it and I knew there was mango fro yo in the very near future! I had planned on making mango ice cream {with the MacTweets Ice Cream Dreams theme in mind}, but eventually fatless my ice cream was going to be! {I made my hung yogurt with homemade fat free yogurt}.Mango Frozen Yogurt Turned out GREAT! I blitzed frozen diced mango & chilled hung yogurt in the Thermomix which is pure magic for stuff like this. The blades are S T R O N G and result in a mean puree! In the freezer for 3 hours and I was serving pretty yellow scoops! NICE!! I attempted making some pistachio macarons as well, but the high heat and humidity here had other plans … and my feet failed. Not sure if I’ll have time to try baking macarons again this month as our little pooch {Coco} is turning out to be quite a full time job. Look at her. She is the cutest but naughtiest little thing, and currently races around the house like a little rabbit!

Do you want to join us making MACARONS?

If you do, you are most welcome to join us. 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!

Before I go, I’d like to tell you that Chef Jeff is raffling off some free copies of his new e-book Dinner Revolution, and has offered a few copies for readers of PAB. Do head across to Dinner Revolution and enter his raffle to win a book he says will revolutionize how you cook dinner!The e-book has over 200 healthy and mouthwatering dinner recipes, which have less than 10 ingredients and take less than 30 minutes to prepare. An amazing variety of recipes including vegetarian and simple side dishes …
Caribbean Chicken Quesadilla
Lasagna Roll-Ups
Vegetarian Pad Thai
Shrimp Coconut Curry
Firecracker Shrimp Salad
Southwest Turkey Burgers
Moroccan Carrots
Thai Cucumber Salad
Hamburger Stroganoff
Blackened Red Snapper Soft Tacos

To win an attractive gift hamper of ADFs Ethnic Indian products, click HERE for a simple yet fun contest. 

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{No Bake Dessert / Vegetarian} MANGO KULFI … Traditional Indian Ice Cream

“Their’s not to reason why,
Their’s but to do and die:”
Alfred Lord Tennyson 
 We spend a lifetime teaching the kids not to give in to temptation, not to be unreasonable.  That there are lots of things in the world that one would like to do but self restraint is a virtue that needs to be exercised … blah blah blah. After all, we’ve been there, done that … and we know better! The lines from Tennysons The Charge of the Light Brigade’, which we studied in school eons ago, flood my mind often, especially the word ‘reason‘!  I really do like the lines now. Hated them in school though as they sounded like gobblygook then!
Food blogs these days are tempting, to put it mildly, and in some ways I am ever so glad to be the empress of the kitchen! No mother to tut tut at me while I succumb to temptation, no one to question why I cannot resist what I see, and no one to check my free run amidst pots and pans! One day, I fell into Spice Spoons blog post virtual trap, and saw the kulfi which was served in enviable shot glasses, coloured stirrers used as sticks. Predictably, I fell into a dreamy trance, knowing just where I was headed … ‘our’s not to reason why, ours but to do and die‘! I HAD to make the Shayma’s kulfia traditional Indian style of ice cream that needs no churning, is dense and creamy, and sublime to the very last bit.

While in the kitchen, here’s a sneak peek of our kitchen remodeling – a simple country style kitchen, with a warm wooded look that I love. Things are looking up finally, with work progressing at more than snails pace now. Still can’t bake as much, but have become quite passionate about frozen desserts … Fresh Cherry Fro Yo, Plum Fro Yo Popsicles, Peach-Ginger & Plum-Vanilla Granita to name a few. So the kulfi was  one I could not let pass by. I sneakily bought a litre of low fat cream. A tin of condensed milk has been sitting with me forever because it wanted to be made into Dulce de leche but never quite got there. Figured this was destiny’s plan!
The pictures on Shayma’s post called my name, and I soon made them. The kulfi, a dessert which is very popular across the sub-continent, was absolutely divine. With the low fat cream, I didn’t need to simmer it for more that 15 -20 minutes, but I did err in that I forgot to give it the odd stir every few minutes, so it got slightly caught on the base of the pan. Didn’t matter because I got this beautifully burnt caramelized flavour … a little more apathy and I would have been crying over disaster. Take heed dear readers, don’t forget to stir!

The idea of using pistachios and almonds slightly ground or rather finely chopped in the blender is certainly novel. I’ve never heard of it before, and it’s quite genius. It helps thicken the cream, and distributes a beautiful nutty flavour though out the ice cream, making it almost luxurious, a royal serving! The teeny nutty bits get sort of soft with the cooking and plump up enticingly making the end result deeply satisfying.
I added some pureed mango to about a quarter of the batter after it was cooked and set some kulfis with half plain half mango mixture, others with a layer of mango etc.  I used a variety of metallic moulds from my collection, and saw at Cherrapeno that silicon works well too. I had fun and the flavours were fabulous. This is a recipe I shall make often. Taking pictures was a downright pain as it was sweltering hot, cloudy and humid that day, but the taste made up for everything!

Mango Kulfi {Indian Ice Cream}

Adapted minimally from Spice Spoon
Serves 12-15 if using kulfi molds. {You will need a heavy-bottom pan to prepare this, otherwise the cream and sugar will stick to the base of the pan and burn.}
1/2 cup almonds,skins removed
1/2 cup pistachios, shelled; unsalted
1 litre half-and-half {I used 25% low fat cream}
300 ml condensed milk {about 2/3 rd of a 400ml tin was enough for me}
1 large mango, pulp pureed in blender till smooth, strained
Method:
Grind almonds and pistachios in a blender {not a food processor} by pulsing a few times. At the base of the blender, where the blade is, some of the nuts will turn into a flour like powder. This will help thicken the kulfi.
Place pan on medium heat on the stove. Pour in half-and-half.
Add almonds and pistachios.
As the temperature of the half-and-half rises, start adding in condensed milk. You will have to do this by a taste test. I used about 2/3rd of the tin. Once the mixture starts to bubble, turn the heat to low. STIR!!
A skin will form on top, just keep stirring it in. You will continue to stir for 20-25 minutes {one hour if using half and half} till the mixture thickens and reduces, becoming thick.
Allow to cool for 15-20 minutes. Add the mango puree to half, or the whole, and stir in to mix uniformly. Pour slowly into popsicle moulds {or shot-glasses}.
Place moulds/glasses in freezer. At the 30 minute mark when the kulfi has started to form, place popsicle sticks in each mould/glass.
Freeze overnight or for at least 8 hours.
To unmould, dip quickly in warm water.
Serve with a scattering of pistachios and almonds.

 

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{No Bake/Vegetarian Dessert} TROPICAL FRUIT VERRINES… Stoned this summer!

“Give me book, fruit, French wine, and fine weather and a little music out of doors played by someone I do not know”
John Keats
 


We’ve been stoned nice and proper this summer! No, no, it’s not what you think. It’s just that we’ve had a wonderful bounty of stone fruit, and just when I think it’s the end of the season, the vibrant bazaar and the vendor tempt me back with more fruit to offer! A few days ago, my favourite fruit-vendor promised me another week of peaches. Just when I heaved a sigh of relief that I still had time, and there was really no need for ‘fruit’ panic, he showed the most luscious peaches. I had walked into the trap!

Got back home with a kilo of the most gorgeous peaches, and had them peeled and pitted in next to no time. Had several thoughts of what to do with them. Then my Dad dropped by for lunch, so they were hurriedly chopped up and served with a lightly sweetened cream! Classic and so comforting in every spoonful, ‘Peaches and Cream‘ have to be the most simple yet luxurious dessert to serve in a jiffy!
Predictably, I was back to the shop that afternoon to get another kilo of peaches. I had Tropical Fruit Verrines from Tartlette on my mind, and this years bounty of stone fruit ensured that I could chase  this unfulfilled foodie dream! A bag of peaches, a fridge full of mangoes, kiwi fruit and a jar of preserved cherries. {I preserved those in May} were all singing to me. Could see a very happy family in the near future! Toyed with using just hung yogurt in the topping, but then in last minute decision thought that a little low fat cream wouldn’t do too much harm, so in it went. A scraped vanilla bean in the topping tied it all up deliciously!
The verrine originated from France, and is a dessert or appetizer made by layering different ingredients in a single serving glass. It can be either sweet or savoury, and makes an attractive presentation. I’ve never tried making a savoury one, but have heard of layered salads, appetizers etc which are becoming a culinary trend. They are a display of art, and often offer a fascinating blend of colours, textures and complimentary flavours! Another plus is that this one can be made in advance, and the flavours mature beautifully. It is entirely customizable to taste. It’s fun to play around with the layers and ingredients.
 
Found joy at many levels here. A light make ahead dessert, stone fruit based, seasonal, simple, vegetarian, low fat, healthy, colourfu,l and above all, glass scraping delicious! Try it before the stone fruit season disappears. Cherries have gone from the market here, but you can use burgundy brandied cherries or canned cherries instead, or even use plums! You have to try it, and I promise you won’t miss the heavy cream. The topping is luxurious and creamy.
I enjoyed the explosion of colours the fruit in the verrine offered. Sliced fresh peaches and cherries completed my colour palette … I loved making it and we all enjoyed devouring it!

Tropical Fruit Verrines
Recipe adapted minimally from Tartlette
Serves 6
2 mangoes, peeled, and pureed with lime juice
2 tbsp lime juice
1 cup drained preserved cherries, or fresh, or canned
2 kiwis, skinned and diced
3 peaches, skinned, stoned and diced
1 mango, peeled and diced
1/2 cup hung yogurt {should be very thick}
150ml low fat cream {25%}
1 vanilla bean scraped
2 tbsp powdered sugar

Method:
For the bottom layer, peel the mango and cut in rough chunks, run them through the food processor with the lime juice until you obtain a fine puree. Divide it evenly among glasses or dishes.
Mix the diced fruit and cherries to get a nice fruit salad, add a couple of tbsp of lime juice to prevent the fruits from turning brown if you want. Divide on top of the mango puree evenly among the glasses.
Mix the hung yogurt, cream, powdered sugar and scraped vanilla bean in a small bowl with a whisk until just well blended & smooth., and divide it between the glasses. Top with fresh sliced fruit. Refrigerate until ready to serve.

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