Cook Without Book

Ice Bowls with Rose Petals Serves 4 Rose Ice-Cream served in Ice-Bowls (Gulabi Ice-Cream) Rose Water is a clear liquid, distilled from fresh rose petals, available at specialty stores and Indian grocery stores. A very exotic ice-cream which can be served at any occasion, served in ice-bowls. Serves 6 275 ml whole milk 4 large egg yolks 110 gm superfine sugar 284 ml heavy cream 3 tablespoons rose water  1. Heat the milk slowly in a pan to boiling point. 2. Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time. Return the mixture to pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil). 3. Transfer the mixture into a chilled bowl to cool. Refrigerate for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir in to the mixture the cream a...

Berry Good Shake with Yogurt Serves 4 1/2 cup strawberries 1/2 cup blueberries 1/2 cup raspberries 1/2 cup yogurt 1 cup whole milk 1/2 cup ice cubes Sugar, depending on the sweetness of berries and yogurt Blend the ice, yogurt, milk, and other berries together until a smooth drink is formed. Pour into a cup and enjoy this healthy smoothie.

                       Phirni Custard with Figs and Honey SERVES 6 1 cup basmati rice, soaked, rinsed and drained 9 cups whole milk 1 teaspoon saffron threads 2 vanilla beans split and scraped ¾ cup sugar 1 teaspoon ground cardamom Figs and Honey Topping 10 ounces fresh or dried fi gs, halved ½ cup butter 1 tablespoon sugar 2 tablespoons honey Place the rice in a blender along with 2 cups milk and blend for about 1 minute. The mixture will still appear grainy. Place the remaining milk, saffron and vanilla in a large, heavy wok or sauce-pan and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring and scraping constantly, until the milk has slightly thickened. About 5 to 7 minutes. Add the blended rice to the simmering milk, stirring with a whisk constantly to prevent any lumps. Increase the heat to medium-high and cook, until the custard is thick and creamy, about 5 minut...