Beetroot's sweetness means it shouldn't be a surprise when it turns up
in puddings and desserts. Not only does it turn this ice cream an amazing shade
it gives it a deep, earthy flavour that's
an ideal match with home made nannari sarbath which is a natural coolant. Serve
this yummy icecream in beet cups to impress your kids.
INGREDIENTS
Boiled
beetroot puree
- ¼ cup
Milk
- 2 1/2 cups
Custard
powder
- 1 tablespoon
Sugar
- 5 tablespoons
Fresh
cream
-1/2 cup
Homemade
nannari sarbath - ¼ cup
Big beet
root - 12 nos
FOR GARNISHING
Grated
beetroot - 1 tbsp
METHOD FOR MAKING BEET CUPS
Peel the
beetroot and wash thoroughly .
Cook it
till its 1/4th cooked
Slice the
top of the beetroot and pierce it in the middle of the beetroot gently and
slowly.
Then scrape
the inner side of the beetroot gently .
Your beetroot
cups are ready to serve.
METHOD FOR MAKING ICECREAM
Mix
custard powder and sugar with a quarter cup milk and keep aside.
Boil
the remaining milk with boiled and grated beetroot in a pan. Cook in
medium flame for 5 minites..
Add
sugar, nannari sarbath,and custard mixture and simmer for four to five minutes
and allow it to cool.
Add
fresh cream, , and whisk with a whisker till a everything gets mixed.
Pour
this mixture into a shallow container.
Cover
and freeze overnight ot till almost set.
Take
the beet sarbath ice cream from the
freezer and whisk it in a whisker till it becomes smooth.
Again
keep the ice cream in the freezer.
Do the
above process for 2 times and your yummy red beauty, healthy beet sarbath ice cream is ready to serve.
Serve in
beet cups or in usual cups as you wish.
Enjoy
your summer with this healthy unique ice
cream.
CLICK BELOW FOR HOME MADE NANNARI SARBATH
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