Ingredients
2 eggs, large
1 tsp vanilla extract
3 tbsp unsalted butter
1 cup sugar
4 slices bread
1 ½ cup strawberries
1 cup cream
2 tbsp oil
Method
In a bowl combine eggs, ¾ cup sugar, whipped cream and vanilla. Beat until well-blended. Dip slices of bread into mixture, letting it soak up liquid. Remove slices and sprinkle both sides of each slice with some remaining sugar. In a pan, over very low heat, melt 2 tbsp butter with little oil, add bread slices and cook gently on one side till lightly coloured for about 3 minutes. Do not let the bread turn brown. Turn slices over, sprinkle lightly with remaining sugar and cook until this side is done.
Add oil and butter to prevent bread from pan browning. Remove slices from pan and set aside. Melt 1 tbsp butter on low heat. Add sliced strawberries and sprinkle with about 1 tbsp sugar. Cook until fruit starts to give out its natural juices. Transfer bread slices to dessert plates. Spoon fruity mixture over slices and serve warm. Cut bread into shapes and sprinkle castor sugar. Do not use very fresh bread.
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Ingredients
2 bananas, ripe
½ cup sugar
2 tbsp honey
1 tbsp lemon juice
½ cup milk
1 cup yogurt
Method
Peel and slice bananas. Put bananas, sugar, honey and lemon juice in blender and puree. Pour in a bowl and stir in milk and yogurt and freeze till firm. Put the frozen mixture in a bowl and beat with electric mixer until soft but not melted, then freeze again. Repeat the process twice.
Strawberry puree
2 pints strawberries, cut in half
1/3 cup sugar
1/3 cup lemon juice
Method
Blend 1 cup of strawberries, sugar and lemon juice in blender. Stir in the remaining strawberries and chill for an hour. Serve on top of the frozen yogurt.
Ingredients
1 cup curd, beaten
1 cup milk
1 tin condensed milk, (400 gms), sweetened
5 almonds, blanched and sliced
10 pistachios
5 raisins
2 cups water
Method
Beat together curd, milk and condensed milk till well-blended. Add almonds, pistachios and raisins and mix well. Pour the mixture into 1 litre pudding mould and cover it tightly with grease-proof paper. Pour water into cooker and put grid in cooker. Place mould on grid and close cooker and cook on full pressure for twenty minutes. Remove cooker from heat and allow to cool naturally. Open cooker and take out and uncover mould. Allow to cool at room temperature and drain water if any. Refrigerate until serving time. Place a serving dish on top of mould and invert. Remove mould and serve chilled.
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