DIRECTIONS: Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator. In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool. Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.
Orange - 2 large Bananas - 2 large Pineapple slices - 4-5 Mangoes* - 2 Tender coconut - 1 Walnuts - 4 tbsp Honey - 2 tbsp Fresh curds - 2 cups Sweetened condensed milk - 1/2 cup *If mangoes are not in season use peach, apple, or pear.
Grate the orange rind and the segments. Slice the bananas. Cut pineapple and mangoes into pieces. Chop tender coconut pulp. Mix all the fruits and coconut together .Toss with honey. Keep in the refrigerator. Drain the curds through a thin cloth till it is reduced to ½ cup. Mix it with condensed milk and orange rind. Place in the refrigerator. Just before serving, mix the fruits with condensed milk mixture and sprinkle walnuts on top.
Place a pudding bowl in the refrigerator. ( A mousse will set fast in a chilled bowl, to yield a uniform spongy texture ) Soak gelatin in 2 tbsp of water. . 3. Beat the yolks with 3/4 cup sugar till light and creamy. Mix corn flour with milk and pour over the egg yolks. Mix well and cook stirring on a low flame till the custard begins to boil.( avoid over cooking) Dissolve the gelatin over a low flame (avoid boiling) and add to the custard. Add essence and allow to cool. Mix the chikoo pulp with the custard. Whip the cream over a bowl of ice till thick .reserve ½ cup of whipped cream for topping. Gently mix the rest with the chikoo custard.. Beat the egg whites till stiff. Add the remaining sugar, little at a time, beating well after each addition. Gently fold the whites into the above mixture. Pour in the chilled pudding bowl and leave in the refrigerator to set. Serve decorated with the reserved cream and chikoo slices.
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Ice Cream Dessert
INGREDIENTS:
1 pound chocolate sandwich cookies, crushed
1/2 cup margarine, melted
1 3/4 cups confectioners' sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry-roasted peanuts
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DIRECTIONS:
Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.
In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.
Ambrosia Fruit Salad
Orange - 2 large
Bananas - 2 large
Pineapple slices - 4-5
Mangoes* - 2
Tender coconut - 1
Walnuts - 4 tbsp
Honey - 2 tbsp
Fresh curds - 2 cups
Sweetened condensed milk - 1/2 cup
*If mangoes are not in season use peach, apple, or pear.
Grate the orange rind and the segments. Slice the bananas. Cut pineapple and mangoes into pieces. Chop tender coconut pulp.
Mix all the fruits and coconut together .Toss with honey. Keep in the refrigerator.
Drain the curds through a thin cloth till it is reduced to ½ cup. Mix it with condensed milk and orange rind. Place in the refrigerator.
Just before serving, mix the fruits with condensed milk mixture and sprinkle walnuts on top.
Chikoo Mousse
Gelatin - 1 tbsp
Eggs * - 3, separated
Castor sugar - 1 cup
Milk - 3/4 cup
Corn flour - 2 tsp
Vanilla essence - 1/2 tsp
Chikoo (sapota) pulp - 1 cup
Fresh cream - 1/4 Kg
Chikoo - 1, sliced
Place a pudding bowl in the refrigerator. ( A mousse will set fast in a chilled bowl, to yield a uniform spongy texture )
Soak gelatin in 2 tbsp of water. . 3.
Beat the yolks with 3/4 cup sugar till light and creamy. Mix corn flour with milk and pour over the egg yolks. Mix well and cook stirring on a low flame till the custard begins to boil.( avoid over cooking)
Dissolve the gelatin over a low flame (avoid boiling) and add to the custard. Add essence and allow to cool.
Mix the chikoo pulp with the custard.
Whip the cream over a bowl of ice till thick .reserve ½ cup of whipped cream for topping. Gently mix the rest with the chikoo custard..
Beat the egg whites till stiff. Add the remaining sugar, little at a time, beating well after each addition. Gently fold the whites into the above mixture. Pour in the chilled pudding bowl and leave in the refrigerator to set.
Serve decorated with the reserved cream and chikoo slices.
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