1 litre milk 2 1/2 tsp cornflour 1 tsp gelatin 3/4 cup sugar 1 cup fresh cream 1 tsp mango essence 1/2 cup cold milk (additional) 1 cup mango pulp 1/2 cup fresh beaten cream 1/4 cup ground sugar
Method
Boil milk for 10 minutes, stirring occasionally. Mix cornflour in half a cup of cold milk and keep aside. Add sugar to milk and stir. Then, add cornflour paste very slowly, stirring continuously. Boil for five minutes and take it off. Sprinkle gelatin over three tbsp water in a small pan. Allow to soak for five minutes and warm over gentle heat, till dissolved. Do not bring it to a boil.
When the boiled milk cools a little, add gelatin solution and mix well. Cool before freezing in a bowl. When it is set, remove from freezer and beat until it is soft and creamy. Add one cup cream with essence and beat. Now add the mango pulp, half cup beaten cream and ground sugar. Transfer back to container and freeze till well set. Serve when set
Mon 11 Feb 2013 - 0:38 by 
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