World Gourmet Summit 2002

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The Peak – Baked Indian Ice Cream
Presented by:Hemant Oberoi

Serves 4

Ingredients:
	Indian Ice Cream
3 ltr	milk
2g	cardamom powder
500g	sugar
1g	saffron

	Meringue
5ml	lemon juice
90ml	egg white
400g	grain sugar

1	sponge sheet (12” x 12”)
4	gulab jamun
4	rasgulla
300g	Alphonso mango, diced

	Fruit
200g	musk melon
200g	apples
50g	gooseberries
40g	strawberries
2	kiwi

	Coulis
30ml	orange reduction
few sprigs	mint leaves

Method:

Indian Ice Cream
Over heat reduce milk to one-fourth volume, and add cardamom powder, sugar and saffron to the mixture.

Cool and churn the mixture. Line the bombe mould with thin layer of sponge. Put 1 rasgulla, 1 gulab jamum and the diced mango in the cavity.

Top with a scoop of Indian ice cream and seal the bottom with another layer of sponge.

Freeze the moulds until the mixture is set. De-mould the entire bombe, and cover it with a meringue.

Assembly

Gratinate the bombe and serve it with fruits and coulis. Garnish with a sprig of mint leaf.

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