Guava and Black Salt Sorbet
370 gm guava dices
300 ml guava juice
10 gm black salt
20 gm glucose (trimoline)
>> Put the diced guava into a beaker.
>> Heat the guava juice and glucose together and bring to boil.
>> Allow it to cool and add sea salt.
>> Add one third of the juice to the diced guava and freeze for two hours.
>> Then, add the rest of the juice and freeze solid at -22 degree celcius for 24 hours.
>> Use a sorbet maker, churn the frozen mixture and serve immediately.
Information courtesy/Girish Kumar, Executive Chef, Courtyard by Marriott Pune, Chakan
Mango and Basil Semi Fredo
20 gm sugar
10 gm liquid glucose
1 egg yolk
1 whole egg
30 gm white chocolate
40 gm mango pulp
150 gm whipped cream
10 gm basil
>> Heat sugar and glucose at 216 degree celsius.
>> Cool the mixture and add whipped egg yolk and whole egg to it.
>> Melt white chocolate till 55 degree celsius, add chocolate to the sugar and egg mixture. Mix well.
>> Add mango pulp and basil. Fold whipped cream.
>> Pour the mixture in a serving bowl and freeze. Serve chilled.
Information courtesy/Deepak Barua, Executive Sous Chef, Hyatt Pune
Frozen Banoffee Pie
225 gm unsalted butter
200 gm digestive biscuits
150 gm brown sugar
1 can (397 gm) condensed milk
A pinch of sea salt flakes
2 ripe bananas
150 ml whipping cream
100 gm milk chocolate, grated
>> First, make the biscuit base. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin till they become fine granules.
>> Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9-inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes until firm.
>> While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over medium heat until the butter melts and the sugar gets dissolved.
>> Stir in the condensed milk and the sea salt flakes. Bring up to boil and then take it off the heat.
>> Take the biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to fridge and leave it to cool completely. Serve chilled.
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