Ingredients (serves 4)
1 Can Coconut cream (refrigerated overnight)
75 gm. Dried Vermicelli
1 tbsp. Butter
⅔ cup Milk
2 tbsp. Sugar
2 tbsp. Coconut cream
1 mango (Cubed and chilled)
Whipped Coconut cream
Coconut cream can easily be substituted for whipped cream if desired
Chill a can of coconut cream over night. Without shaking or moving it gently open the can and scoop out all the cream that is floating above. Refrigerate immediately until further use.
Melt butter in a small pan on low heat and as soon as it starts foaming tip in the dried vermicelli. Keep flipping with a spatula and start adding milk a tablespoon at a time.
Keep stirring until the milk gently absorbs and then add another tablespoon until you finish the milk. Now add sugar, stir and add 2 tablespoons of coconut cream that you refrigerated earlier.
Gently stir on low heat a couple of times and then take off heat and let cool
In the mean time chop the mangoes and whip the remaining coconut cream with a hand whisk. Make sure not to over whip because it will curdle quite fast
Now you can assemble the dish whichever way pleases you, however, I served layers of vermicelli, chopped mangoes finally topping it with a layer of whipped coconut cream.
Ingredients (Makes about 750 ml)
250 ml (1 cup) Double cream
60 ml (1/4 cup) + 2 tbsp. Condensed milk
½ tsp. Almond Extract
1 Cup cherries (pitted and chopped)
1 Espresso shot
Whip cream until soft peaks form ( you can use a hand whisk or an egg beater to whip it up)
Slowly pour in condensed milk and keep whipping lightly.
Gently fold in the almond extract , followed by chopped cherries. Make sure you not to whip out the air while folding in the cherries
Tip the mixture in a container and freeze overnight
This ice cream can be served on its own or with any mix-ins of your choice