A Quick Whisk Dessert


I am really bad at keeping in touch. Don’t get me wrong! I am very much a socially active person, but I just can’t seem to pick up the phone, call friends I haven’t met for a while and say “How’s life?”, but when I do meet them, however long the gap has been I warm up and connect real fast.
These days I’m trying to reform myself and do the ‘keep in touch’ act. It was during this process yesterday that I got invited out to an impromptu lunch. My friend had a couple of other friends/ house guests and she urged me to go over. And me having nothing much to do, was easily won.

Ms friend has a beautifully kept home and an equally beautiful kitchen, fully equipped, and me being that I am, this is where I spend most of my time whenever I visit her.I walked into her in the midst of cooking, giving instructions to her cleaning maid, speaking to her daughter on the phone and in between checking on the refrigerator as to what to do for dessert. Since this is what most 21st century homemakers, including me, seem to be doing most of their time it didn’t look too Herculean to me. Nevertheless I offered to help and she very happily handed over the dessert to my making.

So I rummaged in her refrigerator and extracted some luscious looking strawberries and a packet of fresh cream. Strawberries are a very versatile fruit. I find them everywhere, in cakes, pies, ice cream of course, adding colour to salads, as flavour in medicines, as fragrance in toiletries and even as an anti ageing element in cosmetics.

This one’s a quick whisk dessert and my daughter loves it (If little ones are eating, please go slow on the vodka!)


Wash, clean and de stalk 1 bowl of fresh strawberries.
 Keep the small ones whole and really large ones may be cut into two
 Place it in any serving bowl of your choice (a clear bowl would be ideal) and add to it three tablespoons of vodka
 Boil together 1 tea cup of sugar with two of water till its syrupy
 Add a teaspoon of vinegar to the syrup when just of the fire.
 Pour the hot syrup over the strawberries, cling wrap the bowl and leave for a while on the kitchen counter.
 When the berries in syrup are no more hot pop it into the freezer for a quick chill.
 Whip up 2 teacups of cream 
Add 2 table spoons of icing sugar and 1 teaspoon of vanilla essence and continue whipping until the cream is thick and lifts up like foam and refrigerate. 
 Serve the chilled vodka strawberries in a bowl, spoon some of the syrup over and top it with sweet vanilla scented cream.

It is quick and simple to make, so go ahead and bowl over your family!Until next time.....take care!





Comments

Post a Comment

Popular posts from this blog

Lamb for a lazy sunday afternoon lunch

Sunday afternoons have been ‘lamb and rice’ lunch at my home ever since I can remember. And when I got married it, it was comfortable to know that there was a similar pattern there too. My mother’s lamb curry flavoured with  Indian spices and finished with coconut milk was as delectable as my Mother in law’s ‘Kosha Mangsho’ where the lamb was braised in a simple ginger garlic and onion gravy, until dark in colour and tender in texture. Lamb, or mutton which it is better known as in the Indian culinary arena, has always been a delicacy or a higher end meat than any other. It is interesting to note that, all festivities where any form of meat would be served, mutton was always called for. My earliest memories of mutton and festivities was of a ‘mutton curry and Idli’ breakfast on Diwali morning. Here I speak of a simple, easy to make, yet out of the normal recipe which my husband’s late aunt would always make when we visited her. It has a predominantly Bengali t...
Read more

Grandma's mushroom secrets

P ristine white crockery has been an all time favourite with me. Colours are eloquent on a white canvas. There is nothing like a clean white plates (let the shape be any)…that makes food speak out. They come alive and present such a pretty picture that eye appeal scores high. After an era of experimentation with colorful pottery, it is peaceful to see most food outlets using white crockery.  When speaking of white plates, I remember the ancient ones in my grandmother’s kitchen. They were more a gray than white though, due to lack of high quality glazing used today. I particularly remember the old fashioned white sauce boat perched on the crockery shelf, waiting to be taken out when special guests came for lunch…guests for dinner was a rarity or rather a non occurrence! I came by a similar sauce boat few days back in a run down shop in a market in the older part of the city. The nostalgia was so strong that I bought it without a second thought; so excited was I that I caused ...
Read more

My tryst with the Momo

Image
After a number of trials I have finally mastered the art of making momos. These aren't really as perfect as the ones you would find made by the deft hands of ladies from tibet or nepal, but they were passable and did have quite the zing of the standard street fare. The recipe is quite simple and does not require learning much technicalities, but the route to perfection definitely lies in the precision and care taken while preparing each element. The kneading of the dough, its rest and the mixing of the filling all have a purpose to it which finally adds to the end product. Knead a cup of all purpose flour with cold water to a soft, smooth and pliable dough Leave the dough to rest under a wet napkin.....(the wet napkin is to make sure that the dough doesn't dry out) Mix about two cups of mince chicken along with two cups of minced onions, and a tablespoon of chopped coriander leaves......(substitute the chicken with mince of mushrooms, bean sprouts/ cabbage and carrots an...
Read more