Inventive Gastronomy – IV

A delicately dainty dessert that looks so trendy, your guests won’t be able to resist posing with it
Set the fudgey base with saffron-infused fresh coconut and generous rich dry-fruits, followed by creamy vanilla ice-cream and a heady pistachio drizzle.
To increase it’s photographic appeal, present in fun shot glasses and set the trend!

Coconut Fudge with Vanilla Ice-cream and sticky Pistachio Coulis:
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Prep Time: 10 min     Cooking Time: 25 min          Makes: 8 – 10 glasses

Ingredients:  

For the Coconut Fudge
3/4 tea cup fresh coconut
1/4 tea cup cashews
1/4 tea cup almonds
1/4 tea cup sugar
11/2 tea cup milk
1 tbsp ghee
1/2 tbsp raisins
1/2 tsp cardamom powder

For the Pistachio Coulis (sauce)
2 tbsp pistachio (roughly ground)
11/2 tbsp sugar
2 tbsp water

Vanilla ice cream

Method:

  1. Mix the coconut, milk and sugar and put it for boiling
  2. Boil until the coconut becomes soft and liquid reduces to half the quantity by stirring occasionally and scraping the side of the pan
  3. Add cashewnuts, almonds & saffron and heat until the mixture becomes thick
  4. Add half tablespoon of ghee
  5. Heat the ghee and add raisins sauté it for few seconds add it to coconut mixture
  6. Add cardamom powder

For the Pistachio Sauce

  1. Mix water and sugar and boil it
  2. Add  pistachio and heat it for minute

How to Proceed:

  1. Fill half a shot glass with the fudge, top it off with a spoon of vanilla ice cream and garnish with the pistachio sauce

Note: Only the fudge can be served as an indian sweet

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