Hindustan Times (Patna) - Live - - Lifestyle - By Sush­mit Daniels, ex­ec­u­tive chef, Pin­txo Ta­pas Res­tau­rant

In­gre­di­ents: 5 di­ges­tive bis­cuits, 6 tsp melted but­ter, 400gm curd, 3 grated or­anges, 200gm mas­car­pone cheese, 100gm cas­tor sugar, 3 tsp milk, 100ml heavy cream

Method: Crush the bis­cuits roughly and put them in a bowl. Add melted but­ter. Put this mix­ture into a 23cm cheese­cake tin and use your fin­gers or the back of a wooden spoon to spread it evenly. Press it down in the tin to form the base. Put the tin in fridge to set for about 30 min­utes. Add curd, or­ange, mas­car­pone, sugar and milk into a bowl and mix it well with the wooden spoon. Put the cream in a clean bowl and whisk un­til its con­sis­tency is of a thick cus­tard. Add the or­ange mix­ture and mix thor­oughly. Fi­nally, re­move the cheese­cake tin from the fridge. Pour the fill­ing over the bis­cuit base and spread evenly. Dec­o­rate with seg­ments of or­ange and put it back in the fridge for at least 4 hours or overnight.

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