200 grams sponge cake
250 ml vanilla custard
About 450 grams fruit (bananas, blueberries, grapes, mango, peach, strawberries, raspberries, etc.)
120 grams Alphonso mango puree
6 scoops vanilla ice cream
Cut the cake into roughly 2 cm (3/4 inch) cubes and place a few pieces in each of 6 sundae glasses or glass serving bowls.
Prepare your chosen fruit, cutting into bite-size pieces as necessary. Divide between the glasses or bowls.
Swirl some mango puree over each portion. Spoon a generous amount of custard on top.
Finish with a scoop of ice cream and serve immediately.
Serves 6.
From Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar, and Naved Nasir, with minor changes
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