PrevNext

A paan-tastic treat at Powai's pan Asian restaurant Skky

You scream, we scream, we all scream for ice cream. Well, that’s because ice cream is something that brings out the kid in all of us. And with different brands offering a variety of delightful flavours, we’re spoilt for choice. We’re told that at Skky, the pan Asian restaurant at Ramada-Powai, the chefs have prepared an array of hand-crafted ice creams in flavours such as Paan, Green Tea, Kiwi and Basil, Fresh Lemon and more.


The paan ice cream has ingredients such as gulkand, saunf, almonds, dried apricots . Pics/Sayesd Sameer Abedi

That piques our interest and we drop in to meet Rohan Koppikar, Chef De Cuisine, to tell us a bit more about it. “Earlier, we used to keep commercial ice creams, but soon we realised that very few people opted for dessert in a speciality restaurant. So we decided to try something new and came up with these flavours,” he says.

Along with Jr Sous Chef Vikas Rane, Koppikar demonstrates the procedure of preparing Paan and Green Tea ice creams. “For Paan flavoured ice cream, ingredients such as gulkand, saunf, almonds, dried apricots etc are readily available. For the betel leaf, the Kolkata leaf works best,” he says. As for the Green Tea, the chefs use green tea powder for the flavouring. “Green tea is an acquired taste,” says Koppikar, while Rane tells us he must have tried out the recipe more than 20 times just to get the right taste. “While green tea is had to lose weight, with this green tea ice cream, you can only gain weight,” guffaws Koppikar.

While the chefs prepare the ice creams, and the tantalising smell of gulkand and saunf fills the air, I lick my lips with anticipation for the ice cream to be presented to me for tasting. All I can say is, it was worth the wait!


Jr Sous Chef Vikas Rane mixes the green tea powder for the green tea ice cream

Green Tea Ice creamIingredients
>> 3 litre single fat cream
>> 0.5 litre double fat cream
>> 1 ml vanilla essence
>> 0.3 gms castor sugar
>> Pinch of salt
>> 0.1 gms Green tea powder
Method
>> Bring the single cream to a boil and simmer it on a slow flame for about 30 minutes
>> Let the cream cool down to room temperature
>>  Take the cooled cream in a bowl, add the double cream, a pinch of salt, vanilla essence and sugar and blend well with a whisk
>>  Add this mixture with the green tea powder to the ice cream machine and whisk the contents at 75 rpm at a temperature of -12°C for six hours
>>  Freeze the contents at a temperature of -18 to -20 °C

Paan ice cream
ingredients

>> 3 litre single fat cream
>> 0.5 litre double fat cream
>> 0.001 litre vanilla essence
>> 0.3 gms castor sugar
>> Pinch of salt
>> 5 betel leaves
>> 0.05 g gulkand
>> 0.02 g almonds
>> 0.02 g cashewnuts
>> 0.02 g raisins
>> 0.02 g dried apricots
>> 0.02 g flavoured fennel

Method
>> Bring the single cream to a boil and simmer it on slow flame for about 30 minutes
>> Let the cream cool down to room temperature
>> Roughly grind the betel leaves with gulkand, almonds, cashewnuts, raisins, dried apricots and flavoured fennel to make a thick paste
>> Take the cooled cream in a bowl, add the double cream, a pinch of salt, vanilla essence and sugar and blend well with a whisk
>>  Add this mixture with the paste to the ice cream machine and whisk the contents at 75 rpm at a temperature of -12°C for six hours
>> Freeze the contents at a temperature of -18 to -20 °C 

You May Like

MORE FROM JAGRAN

0 Comments

    Leave a Reply