Cakes, Desserts, and More by Achu Kurian

Author:Achu Kurian
Language: eng
Format: epub
Publisher: Westland
Published: 2017-04-20T18:30:00+00:00

Remove the dish from the freezer and take off the cling film.

Quickly spread the meringue over the ice cream, sealing the ice cream in carefully right down to the sides of the cake. Swirl it into peaks.

Bake in the hot oven for about 3 minutes or till light golden brown.

Serve immediately.

NOTES

To use a home-made sponge cake, follow the recipe on p. 20 , using half the quantities given. Or, you can buy a 250-gm cake.

Use strawberries, grapes, apples, bananas.

Use a mix of vanilla and strawberry ice creams.

nougat soufflé

INGREDIENTS for 6–8 servings

The nougat

Cashew nuts ¼ cup

Sugar ½ cup

The soufflé

Gelatine 1½ tbsp

Water ¼ cup

Eggs, separated 2

Sugar 6 tbsp

Milk 1 cup

Vanilla essence 1 tsp

Cream ½ cup

METHOD

The nougat

Chop the cashew nuts into ½˝ pieces.

Put the sugar in a medium-sized pan and put it over moderate heat.

Keep stirring, till the sugar melts and it turns golden brown.

Remove from heat and add the nuts. Mix well.

Spread the mix on a flat buttered tray.

When it is cool and set, crush it coarsely with a rolling pin. Set aside.

The soufflé

Keep aside a soufflé dish.

Dissolve the gelatine in the water.

Put the egg yolks in a stainless steel pan and beat, till smooth.

Add the sugar and beat, till light and creamy.

Blend in the milk.

Cook over moderate heat, stirring continuously, till it thickens and coats the back of the spoon.

Add the dissolved gelatine, and cook for 1–2 minutes, stirring all the while.

Remove from heat and mix in the vanilla essence.

Set aside to cool. Keep stirring periodically to prevent a skin from forming on the surface of the custard.

When cool, put the pan in a bowl filled with ice. Stir, till semi-set.

Chill the custard in the refrigerator for 30 minutes.

Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p.

xiv).

Whip the cream in another bowl, till stiff peaks form. Keep aside 3

tbsp in an icing gun to decorate.

Gradually fold the egg whites into the custard, using a wire whisk or metal spoon, till well blended.

Fold in the cream.

Sprinkle half the nougat in the soufflé dish.

Pour in the prepared soufflé mix.

Sprinkle the remaining nougat on top.

Decorate with the reserved cream.

Place the dish in the refrigerator for about 4 hours, till set.

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