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Zardaloo Bahaar
Chilled apricot puree topped with rosettes of beaten
cream
Serves:
Four
Time required:
45 minutes plus soaking and cooling time
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| Ingredients |
How
to? |
- 400 g dry apricots
- 200 g sugar
- 2 drops vanilla essence
- 300 ml fresh
cream, whipped
- a few strands saffron, dissolved in a
little lukewarm milk
- a few cherries for garnishing
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- SOAK the apricots overnight for at least 12 hours in
lukewarm water.
- Destone the apricots and boil them in the same
water on a low heat till the apricots are cooked.
- Add sugar
and continue to cook till the apricots turn slightly dark in
colour and the mixture is thick.
- Add vanilla essence.
- When the mixture is cool, pass it through a mincer or
a blender, and finally pass it through a sieve to remove all
the strands.
- Mix most of the whipped cream into the apricot
mixture and blend well.
- Blend the dissolved saffron in the
remaining whipped cream.
- To serve, put a little
apricot-cream mixture in a wine glass and pipe saffron-cream
on top to stand up in peaks.
- Garnish with a cherry.
- Similarly
prepare more servings with the remaining ingredients.
Serve
cold.
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Nutritional value of each serving:
Calories: 1,059.8
kcal., Proteins: 1.8 g, Fat: 61.5 g, Minerals: 4.8
g, Fibre: 2.2 g, Carbohydrates: 125.1
g
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