Lauki Halwa

Requisites:-


Bottle guard- 1 big cut into small chunks
Ghee-2 tblspn
Cardomom powder from 4 pods or 1/4 tspn
Milk-1 cup
Jaggeri/ brown sugar powdered.-half cup


Directions:-

• Heat ghee in a  pan and  add the cardomaom powder to it. Stir for 30sec.
• Add the lauki chunks and cook untill they are soft and can me mashed.(takes 20min)
• Now boil the milk 
• Meanwhile add the jaggeri to the lauki and let them liquify.
• Add the milk finally to this lauki mixture and saute for another 20 min or more to thicken the halwa and get a beautiful halwa texture.
• This finally appears in a brown shining color.
• DONE.

BON APPETITE:)

Chocolate and mixed fruit Trifle( Home made Trifle)

On a Thanksgiving day what else more i will thank god for giving me the best family he could. I dedicate this trifle to my beautiful family which has been through out my good and bad, my ups and downs and many struggling and happy situations of  life.


Requisites:-


Chocolate cake(for the chocolate cake refer the old fashioned chocolate cake from my recipes).
Whipped cream (with mascarponi cheese-optional)
Fruit chunks of your favor- apple, blackberry, blueberry, strawberry etc


Directions:-

• Layer them one over the other to get the trifle. Refrigerate it in the icecream bowl to serve.
• You can opt any other cake or custard for substituting the chocolate cake, to prepare the trifle.

Margarita ice cream

Have you ever thought-"why in all marriage customs flowers are used?". Wedding flowers imbibes a heart throb vibe for not just the couple getting married, but even their relatives and guests. It is an event were all are in a happy mood and flowers adds to the beauty and love of these breathtaking moments. When ever you attend an event indulge in its vibe and happiness and try to live in the present moment which vivifies the world around you and hence you yourself- a small message from me.

Unlike other ice creams you don't have to prepare a custard or it doesn't involve any cooking or churning. Just whip all the ingredients to refrigerate.. And if you have a cocktail glass serve in it.


Requisites:-


Margarita of you favorite flavor-1/4 cup
Juice of 1/2 lemon/ lime
Sugar-1/2 cup or to taste.


Heavy cream-1/2 pint


Margarita itself is sweet and so add sugar to your taste.


Directions:-

• Mix in 1st set of ingredients to dissolve sugar then add the cream to this.
• Take the liquid mixture into a large bowl to whisk them till they form soft peaks.
• Refrigerate this for 6 hrs before use to firm up.
• As usual dip the brim of your glass in some lemon juice(with no water) in a plate and then some salt in another plate. And serve your margarita ice cream in this glass.

BON APPETITE:)

Bottle gourd halwa/Dhoothi halwa

Ingredients:-


Bottle gourd-2 big
Jaggeri/brown sugar-half cup
Ghee-2tspn
Cardomom pwdr-1/2 tspn(5seeds)
Cashews, almonds, raisins for garnishing.


Directions:-

• Heat ghee in the pan.
• Add the nuts and raisins till golden brown.
• Add bottle gourd chopped finely.
• Cook bottle gourd for 10-15min with lid on at medium low flame. It oozes out its own water and cooks in it.
• Let them turn puree. 
• Add cardamom powder.
• Now switch off and add jaggeri before it cool.
• Jaggeri melts. 
• For shaping your halwa as soon as jaggeri melts move the mixture into a flat serving dish. Let cool. Then cut according to your desired shape.
• Serve.
• Optional-You can substitute sugar for jaggeri. But this recipe is my favorite.

BON APPETITE:)

Orange granita

How would you describe the color orange in terms of color? Bright, sunny, shiny, burning sun and goes on. How would you describe it in taste? Tangy, juicy, delicious, sour, sweet...... Similiarly how would you describe the health benefits of orange. It is unlimited. Peek in here for more..


Ingredients:-


Orange juice of 3 oranges
Sugar-3tblspn
Lemon juice-3tblspn
Cream-1/2 cup


Directions:-

• Make fresh orange juice with sugar. 
• Add lemon juice and freeze. After 4 hrs...
• Break the orange ice using fork to form crystals of granita.
• Arrange them in a shot glass.
• Whip the heavy cream with sugar till stiff peaks form.
• Layer whipped cream with granita. And finally add a swirling dollop of whipped cream on the top to adorn your dessert.
• DONE.

BON APPETITE:)

Orange kheer

Kheer is derived from Sanskrit word 'Ksheer' means milk. In North India they say so. But towards South it is called Payasam. It is a sweet dish served usually after the heavy meal. And sweets are said that, they bring out the goodness(sathwa gunam) in people according to Ayurveda. Payasam is made of cow milk delicately blend with cardamom, an exotic spice.


Ingredients:- serves 1


Orange segments of 1orange
Orange zest to garnish
Milk-2 cups
Sugar-3 tblspn
Cardomom pods-3
Cashews and raisins for garnishing


Directions:-

• Heat milk with sugar and cardamom pods in it till milk thickens and reduces to half its volume.
• Stir often at medium flame.
• Add orange segments and boil for 5 more min.
• Serve hot or cold.
• Garnish with orange zest. Can add in cashews and raisins fried in ghee.

BON APPETITE:)

Ice cream-easy recipe

Believe it or not!!. No effort, time-saving , less man labor, technology free, economical, very consumer friendly, exotic, pleasing recipe for a homemade ice cream. Do not worry if your ice cream is done when you check it in your freezer.Follow me..


Ingredients:-for one person


Milk-1/2cup
Cream-1/2 cup(whipping/double/single/fresh)
Sugar to your taste of ice cream but 2 tblspn
Vanilla essence-1/2tspn


U will need:-
A Tin with tight lid/2 small ziplocs
A big ziploc or cover
Ice cubes-20-30
Salt-2tblspn


Instructions:-

• Mix all the ingredients and dissolve the sugar well.
• Pour this into to a tin and close the lid tightly . Make sure that it doesn't leak while shaking. If you are using a ziploc put first small ziploc with the mixture into the second small ziploc. This is to make sure it doesn't leak.
• Take the ice cubes and salt in the big cover or ziploc.
• Place in the tin or small ziploc with ice cream mixture into the big cover and tie it with no hole or no leak.
• Now shake the cover as a whole for 10 min.
• Freeze it for 20 min
• Take out and shake it for 2min. Again freeze it.
• Repeat this 3 to 4 times.
• Then wait for the yummy icecream to freeze for an hour.
• Savor it.

BON APPETITE:)

Oatmeal swirl

Zzzzzzzzzzzzzzzzzzzzzzz... Whistling and 'swirl'ing wind.. I can hear them yelling outside and hitting on my bird nest  hanging outside to my window. Oh yeah i can see the petite crystal clear drops of rain dripping on my window glass. Mood swings to me are like i am often carried away from the topic. So let me put across the swirl  going inside me. And thats Oatmeal 'swirl'.. Come with me and gulp it.


Ingredients:-


Blackberry-15
Sugar-1+3tblspn
Whipping cream-1/2cup
Oatmeal cookies-2 cookies


Directions:-

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• Take the berries and 1tblspn sugar in a blender and give a blitz.
• Strain it through a sieve to de-seed the berry juice.
• Now whip the cream using a whisk or an electric mixer in a deep bowl. Deep bowl helps the escape of cream out side  while whipping.
• Whip till stiff peaks are formed.
• Crunch the oatmeal cookies.
• Now layer your shot glass with whipping cream, berry juice and crunched cookies alternatively.
• Top finally with cookies. 
• Gulp it.

BON APPETITE:)

Paal payasam

Requisites:-(serves 4)


Milk-5 cups(8oz=1cup)
Sugar-1/2cup
Cardamom-8 pods
Payasam rice-1/2 cup(can use basmati also)
Water-1 cup


Ghee-1 tblspn
Raisins-12
Cashew halves-8


Directions:-

• Soak rice in water for half an hr. Then crush them with hands to break into halves or tiny. 
• Now cook them with 1 cup of water. They should be cooked enough so that they are ready to eat. If you are using more water to cook drain them out when they a done cooking. Keep this aside.
• Now boil the milk with sugar and cardamom split open. I use the shell as such since it too adds flavor. And traditionally  it is done so.
• Once the milk boils simmer it for 20 min or more until it thickens up like a custard and when u bring them in between fingers they are found sticky. By now the milk would have reduced by quantity. Keep stirring at this stage to prevent sticking from the bottom of the pan.
• Now take off from stove and add rice to this.
• Now for garnishing heat ghee in a pan and fry raisins and cashews till amber.
• Pour them on top of payasam while serving.
• Done.

ENJOY YOUR MEAL:)

Pazhapradhaman

Requisites:-(serves 4)


Ripe plantain(nenthrapazham)-3
Thick Coconut milk-from 2 coconut or 1 1/2can
And thin coconut milk-1 cup or half can with 1/2cup water
Jaggeri-1/2kg
Ghee-3tblspn
Coconut pieces-3tblspns
Cashews-10
Raisins- 15


Directions:-

• Steam the plantain till tender and well cooked.
• Smash them with hands with no lumps remaining or grind them in a blender.
• Add thin coconut milk to this and combine well with hands or use a blender to give a blitz and get a smooth consistency. The smashed banana and coconut milk should not lie in separate layers. Both should be of same viscosity. 
• Now melt jaggeri in 1spn ghee over a heated pan. Add the above prepare mixture into this and combine well. Once boiled simmer for 20min till they thicken up. Keep stirring.
• Add thick coconut milk.
• Finally for garnishing heat ghee in a pan and pop up raisins and roast cashews. Pour over the serving payasam.
• DONE.

ENJOY YOUR MEAL:)

Idichu pizhinja payasam

This payasam is named after its traditional preparation method. Earlier grated coconut were mashed well on a stone (boulder)mortar and pestles with little water to bring the MILK EXTRACT out of it. And this COCONUT MILK is used in Kerala for various cooking recipes. And this is one dessert item recipe.

Requisites:-

Payasam Rice(or basmati is good)-1/2 cup
Thick Coconut milk-2 cups
Thin coconut milk-1cup
Jaggery-3/4 cup or to taste
Sugar-1/4cup
Cardamom pods-8
Water- 1 cup

Ghee-2 tblspn
Raisins-12
Cashew halves- 8

Directions:-

• Cook rice in water(1cup).
• Now boil  the second milk with jaggery, cardamom pods and sugar. Simmer it for 10min.
• Add the rice to this and boil for another 5min.
• Finally add the second milk. Take off from stove once it starts bubbling.
• Garnish this with raisins and cashews fried in ghee.
• Savor this as per the rule mentioned in the video. :)

ENJOY YOUR MEAL:)

Shrikhand / Vegetarian dessert

One of my friends happened to invite me for dinner preparing  marati food-Paav baaji served finally with Maharashtrians most familiar dessert Shrikhand. That's the first time i am knowing it. It is very simple and very easy dessert. I was so stunt and moved seeing the way my friend served me. I never force my guests to eat because i never feel they have to be. But she taught me the very gentle and generous way of treating our guests with open heart. She presented the treat in a very enticing manner that i felt i have known her for many years though we spared few weeks together. Apart from sharing this recipe i want to dispatch you people some moral. Guests, though our enemies, if treated well and are served with our homemade food with a pleasant smile and love (though pretended) they have found the easiest way to our hearts. No longer are they your enemies.


Ingredients:-


Yogurt-1cup
sour cream-1 cup
Sugar-Half to 1 cup
Cardamom powder-1/4tspn
Saffron-one pinch
Pistachio-2tsblespn


Directions:-


If you do not have cardamom pwdr you can take seeds of 20 and put them in a mixer with the sugar and give a few pulses.

• Mix the sour cream and yogurt together and pour them into a muslin cloth and hang the cloth so that you can drain all the water from the yogurt and cream. Fix this for 7-8 hrs or overnight.
• Now add in the saffron, sugar and cardamom powder. Give a thorough stir to reach in the cardamom sugar.
• Serve adorning with pistachios.

BON APPETITE:)

Home made ice cream- VANILLA / STRAWBERRY / CHOCOLATE

 Home made ice cream without an ice cream maker... Its a little hard  keep an eye on process. But if you really long for it you deserve this.

I suggest you to read about how to make an ice cream without ice cream maker in my blog clicking here.




VANILLA ICE CREAM


Ingredients:-(serves 6-8)


Milk-Half cup
Whipping cream-half cup
Egg-4(White and yellow separated).
Sugar-3/4 cup
Gelatin-1tblspn (this works as the stabilizer)
Water-5tblspn
Vanilla-2tspn


Procedure:-(heat is at medium throughout)

• First soak the gelatin in 5 tblspn water.
• Separate the four eggs' white and yolk.
• Take milk and cream in a vessel and heat (NOTE -u have time till small bubbles peek on the edges ie.where the milk and vessel meets. The milk and cream will be just between warm and hot. Meanwhile..)
• Whisk the egg yolk with a whisk or spoon. Add in sugar little by little and whisk simultaneously.
• When the sugar fully dissolves and a yellow cream is formed, drip it slowly into the heated milk little by little. Stir the milk simultaneously with a spoon because there is a high chance of curdling the egg*. (Also if the milk is too hot the egg scrambles. So check the heat so that you can put in your finger and sense it. Also see step one note*. If it curdles immediately stop dripping egg and take off the pan from the stove and let it cool till warm. Then place it back to stove top and repeat the process at a lower flame.)*
• Keep stirring after the egg is fully added,  for about 20 min or more, till the milk thickens to form a custard.(Custard means you will get a thick coating of milk over the spoon)
• Now take off the pan from heat .
• Add the gelatin and vanilla essence stir till well dissolved.
• You need not do next 2 steps if you do not have an electric mixer- But if so, you have to follow what i say in the last step.
•  So next is to beat the egg whites thoroughly with an electric mixer till it forms thick cream and form small peaks, thats meringue.
• Add this meringue into the warm custard slowly without losing the air bubbles. You should know something about this. When we beat egg whites with the whisk/electric whisk the air bubbles are entering each molecule and this is what makes it double in quantity and fluffy. So we need these air bubbles not to escape fully to make the ice cream creamy, soft, fluffy and easy to scoop. Else it will be very hard. 
• Now blend in the meringue carefully and slowly as in this video

• Now pour one third of this cream into a bowl or glass and refrigerate(do not freeze directly since this is a cooked ice cream).
• Vanilla ice cream is  almost left with its final step.
• Now after refrigerating, every 20 min you have to give a gentle stir scraping down the edges where ice crystals have formed. We are doing a gentle stir here since we do not want the air bubbles to escape from the whipped/whisked egg whites added. And we are scraping down the crystals to the center to prevent further formation of crystals. 
• You have to do this three to four times until you get an ice cream texture
• Then freeze.
• LASTLY for those who do not have the electric mixer, once the ice cream is refrigerated after every 20 min take it into a blender and give two three blitzes so that air bubble gets in. Repeat this 3 to 4 times till the ice crystals formed on the top while refrigerating breaks and enlightens with air.
• DONE with vanilla Icecream. 

NOW FOR A CHOCOLATE ICE CREAM YOU NEED EXTRA INGREDIENTS:-

Semi sweet chocolate chips/Dark chocolate chips-2tblspn(for intense chocolate flavor)

Marshmallow-1 cube or spoon(optional)

or milk- 2 tblspn

Melt the chocolate in a microwave for 1 min with stirring after 15 sec. And melt it completely. Now mix the custard with whipped/whisked egg white. And do the remaining procedure of refrigerating and stirring.

Chocolate ice  cream done:)

BON APPETITE..

NOW FOR THE STRAWBERRY ICE CREAM

5-6 strawberries

Make a juice and mix gently with the custard with whipped egg whites.And do the remaining procedureof refrigerating and stirring.

Have your yummy strawberry ice cream:)

BON APPETITE.

Chocolate Eclairs

Before dredging into chocolate recipes lets go into some pros and cons of chocolate.

Chocolate benefits to health..

• Reduces risk of cardiovascular disease
• A compound in chocolate is critical for healthy blood flow and blood pressure.
• There are several bioactive compounds in chocolate that promote alertness, lessen pain and promote well-being. 
• Chocolate promote relaxation.
• There is less caffeine in chocolate than there is in a cup of coffee.
• Men who eat chocolate live a year longer than those who don't.
• Studies show that chocolate is not a causative factor in acne.

But On The Negative Side...

1. Chocolate may trigger headaches in migraine sufferers.

2. Milk chocolate is high in calories, saturated fat and sugar.

3.Moderate amounts of dark chocolate may have some heart benefits, but many claims are unproven and much more research is needed before chocolate can take its place among true healthy foods, such as fruits and vegetables, which also contain vitamins, minerals, and fiber not found in chocolate. That said, replacing the regular sweet treat in your diet with the darkest chocolate you can find (look for a high cocoa content) won’t hurt you and may have some health benefits.

Ingredients:-   (Serves-6. Preparation time: 1 hr)                                                                           


Plain flour/AP flour- 1 cup
Salted butter-150 gm ( or butter and salt 3/4 tspn)
Water- 1 cup
Sugar- 1 tblspn
Egg - 2
Cream- 1 cup
Granulated sugar- Half cup
Semi sweet chocolate- 30 gm
Unsalted Butter- 1 tblspn


Utensils required:-                                             

•                                         

• 2 medium pans
• 1 whisk or electric mixer
• 1 wooden spoon
• 1 bowl
• 1 small knife
• 1 baking tray

Procedure:-

• Pour the water in a steel pot and place it over the stove at a medium high flame.Add the salted butter and  sugar into it. Before it boils follow the next step.
• Take the whipped cream in a bowl and beat using an electric mixer(or a whisk; but it is a long and hard process) until it takes a frothy creamy  texture.
• Add the sugar to it and whip it again using the electric mixer. U can see it turning thicker like a cake frosting. ( U can use it as frosting though)
• Now place it in fridge for later use.
• Lets go to the next step of step 1. Once the water is boiled, simmer it and add the flour and stir for 2 min till it forms a rough dough.
• Take the pot off the stove and let it cool a little.
• Beat the eggs meanwhile.
• Add it slowly into the choux dough and knead simultaneously. Now the dough turns into a very soft form. It ll take a tooth paste texture.
• Let this cool.
• After cooling make small balls out of this choux dough. May be around six.. Now here in this step you can shape it in any form, like a tube or  egg shape or round ball. You can grease your hands with butter while doing this. or can go for a piping bag with a medium nozzle. If it  is a ball or egg shape slightly press the dough to flatten a little so that the final outcome(eclairs) looks like a bun.( as shown in the picture) 
• Preheat the oven at 190 degree celsius or 380 F.
• Place the pastry dough in a oven proof pan after greasing it. 
• Now Bake it for 20-25 min till u get the eclairs cooked well. Check it by inserting a knife in the center of the eclair. If it comes out clean without any uncooked sticky dough on it, its well done.
• Now let it cool. Meanwhile microwave or on a stove at sim flame melt the chocolate and butter.
• Once the eclairs are cool slice the eclairs horizontally on a half with the other half left unsliced and joined.
• Fill the gap with the whipped cream and close it.
• Decorate it with the chocolate on the top.
• Use as a dessert or  as a special treat.
• Done

BON APETITE :)

Chocolate mousse a simple recipe

Ingredients:-


Eggs - 3 white and yolk separated. (USE MARSHMALLOWS INSTEAD. A SHORTCUT INGREDIENT TO REDUCE THE STEP OF BEATING THE EGG.)
Butter - 2 tbspn or 50 gm
Dark chocolate chips- 250 mg
Whipping cream-250 ml
Vanila-1 tspn

Direction:-

• Beat  the egg white thoroughly with an electric mixer or a wire mesh until frothy and thick.
• Melt the dark chocolate chips with the butter in a double boiler. A double boiler is like heating some water in a vessel over the stove top and placing another vessel on top of it so that the steam from the former hit the bottom of the later  to melt the ingredients in it.                                                              (Short cut method: U CAN EVEN MICROWAVE THE CHIPS & BUTTER and ADD THE MARSHMALLOWS along with it. Marshmallows substitute the beaten eggs.)
• Add the beaten egg into the melted mixture.
• Now whip the cream and vanilla to form stiff peaks and fold it slowly with the former mixture using a spatula so that the air does not escape and it remains frothy and SOOTHING:) 
• Refrigerate it. DONE.

BON APETITE :)

Julia child Chocolate mousse

Julia Child's Perfect Chocolate Mousse Recipe

My search for the perfect, most luscious and chocolaty mousse au chocolatbrought me right back home to America, to Julia Child's recipe. Although I have a few other versions in my repertoire, her recipe is a classic and has that perfect slightly-gummy texture, backed up by a wallop of pure dark chocolate flavor.

This recipe requires a vigorous bit of whipping. So if you've ever wanted to really know why French women don't get fat even though they eat all those luscious desserts, well...once you make this mousse, you'll soon learn the answer.

And because the recipe is classic French, it uses raw eggs. Since some folks are concerned about raw eggs, if you're one of them, use pasteurized egg whites, which you should verify are suitable for whipping. Some won't whip, which I learned the hard way a few years back. When I make anything that uses uncooked eggs, I use the freshest eggs I can get my hands on.

Speaking of top-quality, since the flavor of the mousse depends on good chocolate, feel free to splurge on a good brand; you won't regret it. For this batch, I broke up a tablet of Green and Black's organic 72% chocolate and melted it with Meyer's dark rum along with good, strong coffee.

Bon Appétit!...as Julia would say.

Chocolate Mousse
Six to eight servings

Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.

I tried to reduce the amount of butter in the recipe and found it wasn't nearly as good. Since I'm not one to argue with Julia, I stuck close to the recipe tweaking it just slightly.

6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract

1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.

6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Serving: I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream; it neither needs, nor wants, much adornment.

Storage: The mousse au chocolat can be refrigerated for up to 4 days.

Strawberry/ Raspberry Bavarian Cream.

Bon appetite! Eat something wonderful!

Here is recipe for a classic French dessert, guaranteed to be something wonderful!

Raspberry (or Strawberry) Bavarian Cream

(Bavarois aux Fruits)

For 8 to 10 people

Bavarian cream is a mold of crème anglaise (custard sauce) with gelatin, beaten egg whites, lightly beaten cream, and a flavoring. It is unmolded after it has been chilled, and makes a dessert as beautiful to see as it is to eat. When properly made, it has a most lovely, light, creamy, velvety quality and ranks as one of the best of the molded desserts.

We were curious to try out some of the recipes for Bavarian cream which claimed to produce masterpieces in seconds, so we experimented with the electric blender, raw egg yolks, cracked ice, and so forth. We also ran various changes of our own, such as substituting frozen fruits or ice cream for cracked ice. Though the molded results looked handsome, their flavor and consistency were disappointing. We have concluded that this particular masterpiece cannot be achieved in seconds; a cooked custard, well-dissolved gelatin, stiffly beaten egg whites, properly whipped cream, perfect flavoring, and then the right blending of one element into another at the right time seem to be the requisites for a true Bavarian cream. The classical method below is certainly far from difficult, and the whole dessert may be prepared the day, or even two days, before serving.

The raspberry flavoring:

½ cup raspberry (or strawberry) juice or orange juice

1 pint fresh raspberries or strawberries or 1 lb. frozen berries, thawed and well drained

1 ½ Tbs (1 ½ packages) gelatin

If you are using frozen berries, dissolve the gelatin in ½ cup of the juice. Otherwise use orange juice. Force the fruit through a sieve and measure out ¾ to 1 cup of purée. (Any leftover purée may go into your sauce.) Fold measured purée into custard along with the whipped cream.

The custard sauce:

5 egg yolks

A wire whip or electric beater

1 cup granulated sugar

2 tsp cornstarch

1 ½ cups boiling milk

A 2-quart enameled saucepan

A wooden spoon

Optional: a candy thermometer

Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms the ribbon.

Beat in the cornstarch.

Beat the milk in a thin stream of droplets into the egg yolk mixture. Pour into saucepan and set over moderate heat. Stir with wooden spoon until mixture thickens enough to coat the spoon lightly (170 degrees). Do not overheat or egg yolks will scramble.

Remove from heat and immediately add the berry juice and gelatin mixture, beating for a moment or two until gelatin has dissolved completely. Pour in the custard.

The egg whites:

5 egg whites

Pinch of salt

1 Tb granulated sugar

A rubber spatula

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Using the rubber spatula, fold the egg whites into the hot custard. Set in refrigerator. Fold delicately with spatula several times while mixture is cooling, to keep it from separating. When cold and almost but not quite set, proceed with recipe.

The whipped cream and final flavoring:

½ cup chilled whipping cream

A chilled mixing bowl

A chilled beater

2 Tb raspberry liqueur

An 8-cup cylindrical mold or ring mold, preferably of metal as unmolding is easier

Lightly oiled waxed paper

Beat the cream lightly, until doubled in volume and beater leaves faint traces on the surface. Fold the whipped cream, raspberry liqueur and berry purée into the custard.

Rinse mold in cold water and shake out excess. Turn the Bavarian cream into the mold. Cover with waxed paper. Chill for 3 to 4 hours or overnight.

Unmolding and serving:

2 to 3 cups strawberry or raspberry sauce

or 1 pint fresh strawberries or raspberries, hulled and sprinkled with sugar

Remove waxed paper. Dip mold in very hot water for 1 second (a second or two longer for a porcelain mold) run knife around the edge of the cream, and reserve on a chilled serving platter. (May be unmolded and refrigerated several hours before serving.)

Serve this Bavarian cream with strawberry or raspberry sauce, or surround the dessert with fresh berries.

From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck, 1961