Dessert Time

Every time I invited friends and relatives home for get-togethers, all I would think is to serve them, would be the most exotic and finely decorated desserts after a meal for which I would plan a few days in advance. Desserts have been so special they give a meal a finale. I recall my guests often commenting on saving their appetite specially for my desserts.

BLUE BERRY FLUFF

Serves:
Fluffs are one of the lightest semi-frozen desserts where double quantity of egg white is used, which lends the dessert a large volume and makes it light by weight.

Ingredients Quantity Getting started
Blueberry puree* 120ml. Adds flavour, colour, taste and sweetness.
Honey 50 ml. Used as a sweetener.
Egg whites 4 nos. Separate carefully and leave it in the fridge.
Lemon rind/juice ¼ ts.sp. Wash & wipe, grate the rind & extract the juice.
Cinnamon powder ¼ ts.sp. Use freshly ground.
Milk 50 ml. Use a heavy bottom pan.
Gelatine 10 gms. Soak gelatine in 2 ts.sp. Cold water. And melt on a hot water bath.
Double cream 50 ml. Semi-whip the cream.
Double cream 100 ml. For garnish. Whip to piping consistency.
Mint leaves A bunch Wash, pat it dry, and use just the tender tips.

METHOD OF PREPARATION:
Take milk in a heavy bottom pan, mix honey in it and warm it and combine the melted gelatine.
In a separate bowl take the double cream and mix with blueberry puree, lemon rind and juice with cinnamon powder.
Place the milk mixture on a bed of ice.
When it is almost set, add the cream mixture and mix it lightly.
Take it out from the bed of ice, whip the egg whites to soft peak and fold in the mixture.
Fill the fluff mixture in the bowl or in individual glasses.
Set it in the fridge for two to three hours.

GARNISH: Garnish it with rosette of cream and mint leaves and a lemon twist.
Foot notes :
• Blueberry crush can be used in place of puree.