Hindustan Times ST (Jaipur) - Hindustan Times (Jaipur) - City
BERRY KULFI
If your cake is looking a bit dry when you’re splitting it into layers for filling, or even if you just want to make sure your cake stays moist during the decorating process, you can brush each layer with a simple sugar syrup. Just boil together equal parts granulated (or caster) sugar and water until the sugar dissolves, then leave it to cool before brushing it onto your cake layers with a pastry brush.
For more such interesting food tips and recipes, watch out for HT City Culinary Fest from August 26.
Who says bling is not for men? Actor Ranveer Singh does bling and how. He wore a multi-coloured sequined bomber by designer Manish Arora and teamed it with a pair of black trousers and shoes. A fedora completes his look.
ARillettes is a form of meat preparation that is made from the combination of chopped pork or chicken. Salt is added to the meat and While doing bling make sure you don’t overdo it. Only one element in your ensemble should have that element and rest should remain subtle to cut a dapper figure. So go on and experiment with bling dear men. ctor Soha Ali Khan posted a picture on Instagram doing pregnancy exercises and flaunting the baby bump. She wrote, “Ready for battle in fitness gear, sic.” then its slowly cooked in fat till it is tender enough to be shredded. After shredding, it is cooled down and a paste is made out of it. Put 1/4 cup of assorted berries in a blender along with 1 tbsp of maple syrup and give it a mix. Once done, divide the mixture evenly to fill bottom part of six kulfi/popsicle molds.
Pour 1 cup of condensed milk and 1 cup heavy whipping cream to the same blender. Give it a whisk and pour it on top of the berry mixture in the molds. Allow the kulfi/popsicle molds to freeze for 30 minutes.
Take out kulfi/popsicle molds and insert a stick in the centre of each of the mold and let it freeze completely, which would take 5 hours at least.
To release kulfi from the mold, take a glass of warm water and dip the mold carefully into it by holding the sticks. Then pull the kulfi out.
Recipe by Kankana Saxena from Playful Cooking