Minty melon, yoghurt and candied lime ice
Ingredients
430 gm peeled and cubed melon
140 gm thick yoghurt (hung curd)
50 gm granulated sugar
1 tsp candied lime peel chopped
1 tbsp lime juice
Lollipop sticks as required
Method
In a blender, blend the melon first and then add the yoghurt, sugar, candied lime peel and lemon juice. Strain. If there’s any melon left in the strainer, put it back in the blender and blend till smooth and strain back into the main mixture. Pour into kulfi moulds, ice trays or moulds of your choice and insert the lollipop sticks. Freeze until firm for about four hours or overnight.
Strawberry fro-yo popsicle
Ingredients
250 ml cream
250 ml strained yoghurt
1 tin or 200 gm
condensed milk
100 gm strawberry puree
Lollipop sticks as required
Method
Whisk the cream and yoghurt together and add the condensed milk. Add the strawberry puree and blend well. Pour into moulds and freeze.
Chef Mandaar Sukhtankar, The Park, Hyderabad
Mango vanilla
Ingredients
4 ripe mangoes
250 ml yoghurt
1 vanilla beans pod
40 gm powdered sugar
2 mint leaves
Little caramel popcorn for topping
Method
Peel the mangoes and chop two of them into cubes. Puree the other two and spoon some of the cubed mangoes in serving glasses to form the first layer. Hang the yoghurt in a muslin cloth for a while to drain excess water. In a bowl, add the yoghurt and vanilla beans. Add powdered sugar and beat well to make a smooth paste. Spoon this into the glasses to make the second layer. Add a layer of pureed mangoes, finally add a spoon of vanilla yoghurt and top with more mango cubes, caramel popcorn and a fresh mint leaf.
Chef Prasenjit Jana, Park Hyatt Hyderabad
— Compiled by Priyanka Praveen
