Wednesday, June 18, 2008

Fruit puff

I have been on diet for a while. Although this dessert is not meant for the people who are dieting, fruit can always be on the top of the list.

The recipe is an updated version of my mother's recipe. She is one of the those cooks, who has the magic of taking any simple dish to an extraordinary level. May that be an Indian staple food or any delicious party menu, she has it all. So here it goes to her.

Pineapple Puff recipe-:

1 can of Pineapple chunks

1 Jello, preferably strawberry
3 cups heavy whipping cream
1/2 cup to 1 cup of Sugar depending on your taste.
About half a palm full of almonds
4-5 walnuts- powdered
Saffron to decorate

You can use any kind of fruit you like as chunks as well as in the jelly. I think the combination of strawberry and pineapple goes very well with each other.

The key to prepare this dessert is to make it ahead of time and give it some time to settle . Let's say you want to get the dessert ready for lunch. Start with making Jello first about 24 hours before. Per the instructions on the packet make the Jello. A really smart tip I want to share with you all here, is when you add the water while making the jelly, use the syrup that is already in the pineapple can.
If the packet says, add 2 cups of cold and 2 cups of hot water, then measure the syrup in the can, if it comes out to be 1 and a half cups, then use that syrup and add the remaining measure as a water. This incorporates the flavor of pineapple in to jelly. Set the jelly aside in the refrigerator for at least for 4 hours.
Whip the cream, while adding sugar in to it. whip it until it stands still and does not drop.
Remove the jelly from the refrigerator, and smash it with a fork or a spoon so as to divide it in to small chunks.

Setting the dessert altogether-:
Take a big deep bowl.
Start layering with Pineapple chunks, jelly chunks, whipped cream, almonds one after the other up to the top. Do not forget to sprinkle walnut powder on top of the cream in between two layers.
Decorate the dessert with saffron.
Keep it in to the refrigerator overnight and enjoy!!

Coming up: Green Rice (Pulav)

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