No Bake/Frozen | Peach Mango Low Fat Ice Cream … just right for summer #stonefruitlove

“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!

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

No Bake | Dark Chocolate Mousse, Peach Lime Cooler & Stone Fruit Salad …

“Anything is good if it’s made of chocolate.”
Jo Brand

Dark Chocolate Mousse with Balsamic Cherry Sauce My love for individual desserts in glasses knows no end, and I loved these glasses from Urban Dazzle the minute I saw them. Stunning and a million ways to use them, my first thought was dessert, maybe chocolate. Soon I proudly strutted Dark Chocolate Mousse with Balsamic Cherry Sauce in these beauties! They complimented each other beautifully … I think it was meant to be!Dark Chocolate Mousse with Balsamic Cherry SauceNice wine glasses said Mr PAB! Do you remember the Urban Dazzle goodies I received a while ago? I was lucky enough to get another lot of glassware to get creative with. This gorgeous set of glasses, goblet like, was something I’d never seen before, yet something I would instantly pick – pretty, versatile, stand out design, good quality glass, fabulous ridge and ever so attractive!Summer Cooler Urban DazzleI have a ‘thing’ for stem glass. I am also very skewed towards traditional glasses, crockery, cutlery etc. Modern design doesn’t normally catch my eye but these Alternato A.P tumblers were different. Functional and neat, appealing too, these are easily my favourite already. Despite being wine glasses, so much versatility!Summer Cooler Urban DazzleThoughts flew through my head when I unpacked them {received them via courier, well packed indeed}. Tiger Shrimp Gamba like from the Leonardo day out at Olive recently! Ooh they would look great! Or a gazpacho … stunning red shining through? Peach Lime Cooler

Summer Cooler Urban Dazzle I did a set of coolers as well, inspired too by the Luigi Bormioli Michelangelo Masterpiece Jug that was part of the parcel. Made a refreshing, full of flavour Peach Lime Cooler adapted from What Megan’s Making. I love the spout and the curves of the pitcher! The crystal clear glass shows off vibrant colours beautifully!Peach Lime CoolerVery artistic! It would look great on a picnic table with  a vibrant punch, ice tea, cooler, or sangria. A true masterpiece of Italian make, this belly pitcher from Luigi Bormiolo is a chic addition to any serving set or barware. Urban DazzleI also did a Wild Indian Java Plum Juice with all its purple goodness, and Raw Mango Panna too. The latter neither beautiful nor vibrant to look at, packs a punch in summer! I have begun using natural raw sugar {khand / bura in India}, palm sugar {gur} or honey for my coolers.Stone Fruit SaladI went on to make a Stone Fruit Summer Salad which was as refreshing as can be. The dieting diva immediately declared that I must make some everyday … I could see myself peeling peaches, plums and mangoes till kingdom came!! The salad – peeled and cut peaches, plums and mangoes tossed in a sugar lime syrup {about 1/2 cup powdered sugar and 5-6 limes} and left to mature for half an hour …nice!Dark Chocolate Mousse with Balsamic Cherry SauceThe cherry on the cake was this Dark Chocolate Mousse with a Balsamic Cherry Topping that got made by default thanks to the power grid failure. My frozen cherries needed to get out of the freezer and be made into something! This was it!Dark Chocolate Mousse with Balsamic Cherry SauceI had a cherry sorbet, pink and vibrant in mind for these glasses. But fate had other plans, and nothing frozen was going to happen in a while. My next best bet was dark chocolate which really pairs well with cherries. I used a similar mousse recipe from the Dark Chocolate Cherry Mousse Cake I made in June.Dark Chocolate Mousse with Balsamic Cherry Sauce

So tell me dear readers, what would you use these glasses for, other than wine of course! 

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

Baking | Macaron à la Peaches et Crème … Vacation Macs!

“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!http://www.chillibreeze.com/interviews/chillibreeze-interview-deeba-rajpal.asp#I 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.

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

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