Summer Dessert Recipes

During summer we all crave for some refreshing cool desserts. A perfect way to end a summer meal is with an irresistible mouth watering dessert. Soft, creamy and velvety like a fragrant bouquet of roses, strawberries and rose petal ice cream is the perfect dessert to satisfy your cravings on a hot day. If you are craving for more then this berry fusion sandesh is flavoured with the goodness of summer berries should be a must try.

Strawberry and Rose Petal ice cream
Ingredients required:
•    ½ cup dry rose petals
•    1 egg white
•    1 tbsp rose water
•    300g strawberries
•    1 split vanilla pod
•    150g castor sugar
•    300ml milk
•    300 ml heavy whipping cream
•    3 egg yolks

Strawberry and Rose Petal ice cream

•    In a pan, lightly beat the egg yolks and add sugar.
•    Boil milk and split the vanilla pod in a pan. Leave it to infuse for half an hour
•    Soak rose petals in the egg white and then in sugar, place them over a cake rack and leave it overnight to dry.
•    Discard the vanilla pod and pour the vanilla milk into the egg mixture.
•    Now take the egg mixture, put it in a sauce pan and gently heat by constantly stirring the mixture.
•    Allow the mixture to cool and then chill.
•    Liquidize strawberries to form a purée.
•    Then take the whip cream, fold in the strawberry purée, rosewater, and then fold it into the cold custard.
•    Churn it to an ice cream machine till it freezes.
•    To finish it off, add rose petals and churn well and then freeze.

Berry Fusion Sandesh
Ingredients required:
•    100 g strawberries
•    2 litres milk
•    1 tbsp powdered sugar
•    1 tbsp lemon juice
•    100g raspberries, or any other seasonal berries

Berry Fusion Sandesh

•    Cut berries into fine pieces. Cook over slow fire till they turn to a smooth purée.
•     Boil the milk in a heavy bottom pan.
•    Remove from heat and add lemon juice till the milk curdles.
•    Transfer the milk to a muslin cloth to drain out the whey.
•    Divide the curd into two parts (1/3 and 2/3).
•    Cook 2/3 of mixture till it becomes powdery and leave it aside to cool.
•    Combine this mixture with the remaining 1/3 and mix thoroughly.
•    If necessary add a tablespoon of fruit purée and powdered sugar.
•    Mould it into any shape and press it into a tray
•    Leave it to refrigerate for 30 minutes. Serve it chilled.

 -  Akhila Kakarala with inputs from