Hey guys! The recipe I am posting today is of a dessert and now that summers are here such chilled desserts after lunch are very much in demand. The cream I have prepared for this can be stored for upto month in the freezer and can be used as topping for cupcakes also. It is extremely delicious and creamy and can be made with the fruits of your choice. So lets get eating…
Ingredients:
Whipping Cream (Non Dairy) – 2 cups
Milkmaid – 1/2 cup
Rose syrup – 1/2 cup
Rose Essence – 1/2 tsp
Gulkand – 2 tbsp
Apple (small chopped pieces) – 1/2 cup
Gooseberry (small chopped pieces) – 1/2 cup
Black grapes (small chopped pieces) – 1/2 cup
Pomegranate (small chopped pieces) – 1 cup
Cherry (small chopped pieces) – 1/2 cup
Strawberry (small chopped pieces) – 1/2 cup
Choco chips for garnish
Rose syrup to garnish
Method:
1. In a bowl take the whipping cream and whip it till soft peaks are formed. To this add the milkmaid, rose syrup, rose essence and gulkand and whip it again till everything mixes well. Chill this cream in the freezer in an airtight container for 2-3 hours.
2. When you are ready to serve take the cream out. In a bowl add a layer of the cream at the bottom. Now add a layer of chopped fruits. Now again add a layer of the cream. Finally garnish with some chopped fruits and choco chips and rose syrup. Chill this further for 15-20 mins if you have the time or serve immediately. This tastes best if the fruits are also chilled.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva andNoor Anand Chawla in collaboration with RRE Studios and ShowCase Events.
Cooking with Shail 
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