Tender Coconut Souffle

Ingredients

· Tender coconut - 1 no

· Sugar - 80 gms

· Milk - 300 ml

· Gelatine - 10 gms

· Egg white - 2 nos

· Coconut extract - 25 ml

· Rose essence - 2 drops

· Milk cream - 10 ml

· Corn flour - 10 gms

Method of Preparation

1. Mix cream sugar with half the egg white and corn flour.

2. Add boiled milk gradually. Cook in double boiler until the custard is thick.

3. Add gelatine dissolved in warm water strain and cool.

4. Add coconut extract, essence, cream, tender coconut and stiffly beaten white of egg. Put into a mould and set in refrigerator.

Courtesy: KTDC

Stuffed Banana Ingredients Big half riped Banana (Nenthrappazham) 2nos Half coconut grated 1/2 cup sugar 1/4 tsp cardamom powder or to taste one pinch salt 2 tbsp broken Nuts 2 tbsp kissmiss 1 tsp of ghee Preparation Steam banana & remove skin & seed. Mash well & keep it aside. Make a syrup with sugar & a little water (1/4 cup). Boil till you get one thread consistency, add grated coconut & salt. Mix well few minutes, then add ghee & Cardamom powder. Stir well till you get to roll the burfi. Make this burfi into desired shape & cover with the mashed banana. Shallow fry till golden color.

Warm Fruit Salad Ingredients 8 dried apricots. 2 dried pineapple slices. Slice of dried papaya. 100 gms ginger, crushed and juice extracted. 2 oranges. A small bunch of grapes. 1 pear or apple. Preparation Soak dried fruits at least for 4 hours. Cut pineapple and papaya into chunks. Heat ginger juice. Add dried fruits let boil for a few Minutes. Allow dried fruits and juice to cool. Meanwhile peel and cut oranges, halve grapes and remove the seeds. Peel and cut apple or pear. Mix fresh fruits into the salad and place in serving bowls. Note: Garnish with mint and decorate with nuts.

Banana Cream

Ingredients

• 8 ripe bananas.
• 1 cup cream.
• 1/3 cup sugar.
• 12 shortbread biscuits.

Preparation

1. Peel and mash 4 bananas in a bowl.
2. Add cream and sugar, and mix well.
3. Crush 8 biscuits and divide among 4 parfait glasses.
4. Peel and slice remaining bananas, and place on top of biscuits reserving 4 slice for decoration.
5. Pour banana cream mixture on top and decorate each glass with a whole shortbread biscuits and a slice of banana.

Note: Serve for 4.