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Wednesday, September 27, 2017

Custard Apple Parfait

Working with like minded people comes with certain intangible benefits that may not be apparent immediately. There is no disruptive quantum shift but certain habits/ideological changes tend to creep in over a period of time. And then, someday a close acquaintance points out how much you have changed. This is when the realization finally strikes.

Today was one such day in my humdrum life. Working closely with people who value health and nutrition has brought about a change in my eating habits. I now prefer foods that are lightly cooked, freshly prepared and infused with delicate flavors, especially herbs. And nowhere is this change more apparent than in my choice of desserts. 

Dainty parfaits have become a favorite with me. Just like a mystery that unfolds slowly, the layers peeling away one after the other, I prefer them to be full of surprises and discoveries. Plus one can craftily imbibe them with fruit pulp and natural sweeteners like honey, thus avoiding the consumption of sugar.

With the custard apple being very much in season, I made this cream cheese and custard apple mousse to satisfy my post lunch cravings. But them remembered the Navratri staple aka sabudana kheer. Made a super light version with skim milk, some bura and a tablespoon of condensed milk.  I added chopped rose petals and 2-3 drops of rose water to the latter to give a touch of freshness to it.

So I ended up layering the two with the custard apple mousse making up almost 2/3rd of the serving glass. Finally topped it with some freshly grated coconut. The first batch got devoured within minutes and only the second batch could make it to the fridge. Needless to say the chilled version was even more delicious.

Read on for the recipe -

Preparation Time - 20 mins ( Plus 20 mins for chilling )

Ingredients - 

For custard apple mousse -

  • 200 gm cream cheese
  • 50 ml fresh cream
  • 1 tsp gelatin powder
  • pulp from 1 big custard apple 
  • 4 tsp bura/caster sugar 
  • 3 tbsp hot water

For the sabudana kheer

  • 1/2 cup sago / tapioca pearls
  • 2 1/2 cups of skim milk
  • 4 tsp bura
  • 1 tbsp condensed milk
  • 2-3 drops rose water
  • 1 tsp chopped rose petals

Others -

  • freshly grated coconut

Preparation - Dissolve the gelatin in the hot water.

Take the cream cheese in a mixing bowl and beta for 3-4 mins. Now add the dissolved gelatin, sugar and fresh cream along with the custard apple pulp. Beat lightly and refrigerate.

Soak the tapioca pearls for 2-3 hours.

Cook in a saucepan along with the skim milk and sugar for 15 mins. Add the condensed milk and rose water. Remove from the flame and let it come down to room temperature. Add the chopped rose petals. Refrigerate.

Making the parfait - 

Layer 1/3rd of the serving glass with the sabudana kheer. Top with some more rose petals. Fill the remaining 2/3rd with the custard apple mousse. Top with the grated coconut.


1 comment:

  1. I loved the tiny portions and the addition of rosewater 😀😀😀


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