Quick desserts

EVEN in cooking, the catchword seems to be creating new tastes, combinations and presentations. Delicious and colourful, these recipes and quick to make. Enjoy them with family and guests.

Magic Troufle - Six servings

Ingredients:

Readymade Swiss roll 6 thick slices Mixed fruit or pineapple semi-set jelly 2 cups Diced mixed fruit - banana, grapes, orange2 cups Prepared custard with pouring consistency 1 cup Roasted and chopped almonds 1/4 cup

Method:

Prepare six individual servings, place a Swiss roll slice in six dessert bowls. Pour jelly on it. Spread fruit pieces. Pour the cold custard. Sprinkle almonds on top. Chill bowls before serving.

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Apple bread pudding

Ingredients:

Bread slices 6 Thin prepared custard 1-1/2 cups Butter 1 tablespoon Diced apple 1 cup Orange juice 1/2 cup Brown or demerara sugar 3 tablespoons Dash of cinnamon powder Chopped walnuts 1/4 cup A few small lumps of butter

Method:

Remove crust from the bread slices and break into small pieces. Take a baking tray and grease it. Spread the pieces. Pour custard evenly all over. Allow to soak. Do not mix. Melt butter and add orange juice and brown sugar. Melt sugar and add apple pieces. Quickly cook apple until the juice half evaporates. Pour the mixture over the bread pieces, sprinkle cinnamon powder and walnut pieces. Place the butter evenly. Heat oven to 175'C and bake pudding for 25 to 30 minutes. Serve either warm or cold.

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Choco fruit bites

Ingredients:

Medium sized strawberries 12 Banana 1 A few seedless grapes Orange juice 1/2 cup Plain milk chocolate 100 gm

Method:

Wash strawberries and dry. Cut banana into thick slices. Mix with orange juice which will not allow it to turn brown. Thread strawberries, banana pieces and grapes alternately on wooden skewers. Arrange on a plate. Break chocolate into pieces and place in a bowl. Melt gently in a water bath. Stir with a wooden spoon. As it melts, pour a little with a spoon on the fruit pieces to partly cover.

Insert sticks ends into decorative fruit bowl and serve. Tastes delicious with vanilla or chocolate ice cream.

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Mango Crumble

Ingredients:

Ripe mangoes, peeled, cored and sliced 2 cups Sugar 1 tablespoon Coarse wheat flour 2 cups Butter 5 tablespoons Brown sugar 1/2 cup Prepared custard of pouring consistency 1-1/2 cups

Method:

Take an oven proof glass dish, greese it and arrange mango pieces. Sprinkle sugar. Take the flour in a bowl. Mix butter lightly to make it look like bread crumbs. Stir in the brown sugar. Sprinkle the crumble topping on the mango. Heat oven to 175'C. Bake for 35 to 40 minutes or until golden. Serve warm with custard.

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Paneer pineapple baked squares

Ingredients:

Paneer crumbs 1 cup Bread pulp 1/2 cup Powder sugar 1/2 cup Crushed tinned pineapple 1 cup Butter 1 tablespoon

Brown sugar 2 tablespoons Cardamom powder or a few drops of pineapple essence 1/4 teaspoon A few glazed cherry pieces.

Method:

Mix paneer crumbs, bread pulp and sugar. Spread on greased baking tray and pat. Heat pineapple, butter and brown sugar together. Cook until water evaporates and the mixture becomes thick. Remove from heat and add pineapple essence. Spread mixture on the patted paneer. Arrange glazed cherry pieces on top. Grill the dessert for five minutes in a toaster griller. Cut into square pieces and serve hot or warm.

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Choconut pudding - Three servings

Ingredients:

Cherry jelly - semi-set 3/4 cup Chocolate layer cake with nuts 9 small pieces Chopped mixed fruit, banana, orange, grapes and apple 3/4 cup Strawberry flavoured prepared custard 3/4 cup Few roasted chopped almonds.

Method:

Place semi-set jelly in three bowls. Chill. Place mixed fruit pieces in the centre of each bowl. Arrange pieces of cake on sides. Pour pink coloured custard on top. Garnish with almonds. Chill before serving.

JYOTI N. PAREKH

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