Tuesday, June 04, 2013

Banana Curd by Uma Shenoi

This is a healthy dessert fit for summer. Tastes good and leaves the diner contented. For kids, this is a wholesome food. Easy to make but little homework is necessary as this is done with a cold process. Gelatin is added to set the curd to an ice cream like consistency, since we are using plain curd here.
If you use hung curd, gelatin is not required. Any left over ice cream with nutty flavour or just plain vanilla flavour is suited for this in case you don't have condensed milk. Sugar is added to sweeten, if you use fresh cream.

1. Unsweetened curd - 400Gms
2. Ripe Bananas - 2 medium or 1/2 cup pulp(100Gms)
3. Condensed Milk/Ice Cream/Fresh Cream - 1/2 cup
4. Sugar(Optional) - 4-5 tsp
5. Gelatin - 2 Tsp
6. Raisins - A hanful(Optional)
Peel and mash bananas to a smooth pulp.
Heat 1/2 cup water in a double boiler and dissolve gelatin by slowly stirring.
Add the banana pulp, dissolved gelatin, condensed milk or substitutes(and optional sugar if you are using cream) to the curd.
Beat well in the mixie.
Pour into a bowl and refrigerate for at least 6-8 hours to set.
Serve chilled, topped with raisins/fresh fruit chunks or as it is.
You may substitute banana pulp with any other fruit pulp like mango, strawberry, peach, avocado, lychee or chikoo.

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