Cook in a Curry

Berry Meringue Ice cream terrine

I feel like I should be blogging about food but keeping up with the Christmas spirit; I can’t ignore my favourite course – Desserts!

Meringues on their own seem quite lost but add a few other ingredients with them & the dish is pure celebration. My Meringue Ice cream terrine is THE Christmas celebration I have been looking for. I did a few searches and this recipe by far stood out the best. Over the weekend I served it for friends and it went down a storm. The best part is I made it a few days in advance as I had a busy week ahead. It was frozen to set & only needed half an hour to defrost before I served it up.

I tend to favour chocolate based desserts a lot more than fruity/ berry ones. So making this only made me realise what I was missing out on. Plus with the festive season in full swing and every one indulging as much as they are, having something that is fruity, creamy, light and crunchy is a pleasant change.

I think the combination of meringues, crushed raspberries & strawberries, crème fraiche with some berry coulis can’t get any better. It looked amazing when I got it out of the mould and cut the slices up. I served it up with some additional coulis on the side, but to be fair just on its own would have been good enough too. All those rippled hues of the berries, the coulis mixing in with the white crème fraiche, the broken meringue and pieces of plump berries bursting through. That was an absolute delight.

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Hey there and welcome to cook in a curry!

I could not ask for more than being able to cook, write, talk, blog and tweet about food. I love it with a passion. Though a late starter in terms of blogging and tweeting… its put me in food heaven to say the least! Knowing there are people out there with similiar flair and enthusiasm of food talk.

I get asked loads of times what my favorite Indian dessert is. And more often than ever I can’t pick one out of the enormous collection each region has to offer but if there is one that I never tire of cooking, it has to be Gajjar ka Halwa/ The all time favorite Indian Carrot Pudding.

I have always enjoyed making it and eating it. The recipe I follow is fairly simple and with the least amount of ingredients which is quite something for an Indian dish. It is a labour of love in terms of the cooking time and is worth the effort. The carrots need to be slightly caramelised and turn a bright orange. I use Condensed Milk, as it offers a really nice gooey & fudgy consistency to the pudding and also lends the required sweetness. With all sweets, vary the level of sweetness as you would with salt. So I leave it up to you to add as much or as little as you please. This dessert can be served with cream or creme fraiche but nothing can beat ice cream.

The perfect pudding for a cold winter evening…Enjoy!

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