Hindustan Times (Patna) - Live - - LIFESTYLE - By chef Aavika Ch­hawch­haria, Honey & Dough

Beat two egg yolks. Make su­gar syrup by boil­ing 60gm su­gar with 30gm water. Mix this syrup with eggs and beat it again. In an­other bowl, whip 200gm nondairy cream and 30gm mas­car­pone cheese. Mix 100gm crushed gu­lab ja­mun in this cream. Crush 50gm di­ges­tive bis­cuits, add 30gm su­gar and 50gm gu­lab ja­mun and mix it well. Put the mix­ture of bis­cuits in a mould and spread it evenly by press­ing it. Mix 10gm ge­latin, 25gm water and mix in whipped cream. Pour this in the mould on top of bis­cuits. Keep it in the re­frig­er­a­tor for 3-4 hours to set. Gar­nish with pis­ta­chio and al­mond flakes be­fore serv­ing.

Text: HTC

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