Its been long time and I was looking forward to write this recipe of mine and what better day than festivity of 'Rakhi'.I had tried this Italian recipe with vanilla essence and my mind wanted Indian flavours to burst with first bite.I have redesigned the molecular structure of flavours by adding Kesar and dried rose leaves(adding gulukand is also great!!!)
For making this recipe we need to have-
1)One and half cup milk
2)Quarter ounce gelatin
3)One and half cup of Cream
4)Quarter cup sugar
5)10 sprigs of kesar soaked in little milk
6)Dried rose leaves(desi indian red rose) and pistachios for garnish
-We start with dissolving the gelatin in milk and keeping it for five minutes.
-Add cream and sugar in a saucepan and bring it to boil for few minutes.
-Then add milkgelatin mix in the boiling cream and give it another three minutes heating.
-Add the kesar which is already dissolved in milk.
-Cover the dish and chill for atleast 4 hours.
-Serve in small plates inverted from setting dish.
-Garnish with dry fruits and rose leaves.
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1)One and half cup milk
2)Quarter ounce gelatin
3)One and half cup of Cream
4)Quarter cup sugar
5)10 sprigs of kesar soaked in little milk
6)Dried rose leaves(desi indian red rose) and pistachios for garnish
-We start with dissolving the gelatin in milk and keeping it for five minutes.
-Add cream and sugar in a saucepan and bring it to boil for few minutes.
-Then add milkgelatin mix in the boiling cream and give it another three minutes heating.
-Add the kesar which is already dissolved in milk.
-Cover the dish and chill for atleast 4 hours.
-Serve in small plates inverted from setting dish.
-Garnish with dry fruits and rose leaves.
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