Summer is upon us which means ice creams and other cold desserts are going to be selling like hot cakes. But ditch the humdrum vanilla and chocolate flavours, and make a singular khandvi sorbet that's served at Tresind in BKC. Chef Sarfaraz Ahmed of the eatery tells us, "Most people in India have had khandvi before, and realising that this sorbet has the precise same taste as an actual khandvi, a Gujarati farsan, may be a little unbelievable for them."
Yield: 20 scoops Prep Time: 20 minutes cooking Time: 5-10 minutes
1 kg curd
40 gm sugar
4 gm salt
320 ml water
4 gm stabiliser
80 gm liquid glucose
16 gm curry leaves
2 green chillies
4 gm turmeric powder
16 gm mustard seeds
1. Mix the water and ice-cream stabiliser during a bowl.
2. In another bowl, mix salt, sugar and curd, and whisk it.
3. In a pan, put some oil as needed , and heat. Add mustard seeds till they crackle. Add the chilli and curry leaves. Next, add the turmeric powder and temper it.
4. Add the water and ice-cream stabiliser mixture to the pan.
5. Add the glucose to the pan and cook it.
6. Once cooked, take the mixture from the pan and add it to the curd mixture.
7. Once added, whisk it together then strain it through a fine-mesh strainer.
8. After it's been strained, pass it through a blender to offer it a smooth consistency. Allow to line within the freezer.