Experiment [4A]
Aim - To Prepare Mango Ice-Cream
Ingredients
2 cup thickened cream / heavy cream / whipping cream, 35% milk fat2 cup
thickened cream / heavy cream / whipping cream, 35% milk fat
½ cup powdered sugar½ cup powdered sugar
¾ cup mango pulp¾ cup mango pulp
3 drops yellow food colour, optional3 drops yellow food colour, optional
Instructions
Firstly, in a large bowl take 2 cup thickened cream. you can also use amul cream or whipping
cream preferably with 35% milk fat.
1. add ½ cup powdered sugar and beat or whisk for 2 minute or till stiff peaks appear.
2. further add ¾ cup mango pulp. to prepare mango pulp blend 2 mango to smooth puree
without adding any water.
3. beat or whisk again for 2 minutes or till the mixture turns creamy.
4. optionally add 3 drops of yellow food colour for bright yellow colour.
5. beat till the colour combines well.
6. transfer the prepared mixture into freezer safe jar.
7. cover with the lid and freeze for 8 hours or till it sets completely.
8. now dip the ice cream scooper in warm water and scoop ice cream.
9. finally, serve mango ice cream scoops garnished with tutti frutti.
ATTACHED IS THE MANGO ICE-CREAM PERFORMED BY ME :
Experiment [4B]
Aim : To Make Chocolate Ice-Cream
Ingredients
2 cup thickened cream / heavy cream / whipping cream, 35% milk fat2 cup
thickened cream / heavy cream / whipping cream, 35% milk fat
¾ cup powdered sugar¾ cup powdered sugar
½ cup cocoa powder½ cup cocoa powder
½ cup milk, chilled½ cup milk, chilled
1 tbsp vanilla extract1 tbsp vanilla extract
pinch of saltpinch of salt
Instructions
Firstly, in a large bowl take 2 cup thickened cream. you can also use amul cream or whipping
cream preferably with 35% milk fat.
1. add ¾ cup powdered sugar and beat or whisk for a minute or till stiff peaks appear.
2. further add ½ cup cocoa powder, ½ cup milk, 1 tbsp vanilla extract and pinch of salt.
3. mix well making sure everything is combined well.
4. beat or whisk again for 2 minutes or till the mixture turns creamy.
5. check for thick and creamy texture.
6. transfer the prepared mixture into freezer safe jar.
7. cover with the lid and freeze for 8 hours or till it sets completely.
8. now dip the ice cream scooper in warm water and scoop ice cream.
9. finally, serve chocolate ice cream in wafer cone sprinkled with few sugar crystals.
ATTACHED IS THE CHOCOLATE ICE-CREAM PERFORMED BY ME:
Experment 5A
Aim – To Make A Pistachio Pudding
Ingredients
Milk, whole or skim- 2 cups
Sweetened condensed milk- ¾ cup (based on your sweet level)
Pistachios, unsalted and shelled- ¼ cup
Saffron- 2 pinches, soaked in 1 tbsp water
Agar-agar strands, 1 inch strands- ½ cup (or use 2½ tsp powdered Gelatin)
Instructions
1. In a food processor, coarsely grind the pistachios. Don't make into fine powder. Keep
aside.
2. In a small saucepan, add ½ cup agar-agar strands along with 1 cup water. Heat the pan
over medium heat and let the agar-agar dissolve in water, stirring occasionally.
3. If using Gelatin- Sprinkle 2½ tsp gelatin over 3 tbsp cold water and let stand for 5
minutes till gelatin softens.
4. Place another large saucepan over medium heat, add milk and condensed milk, combine
well and let heat for 5 minutes.
5. Taste and add more condensed milk based on your sweet level.
6. Add the saffron to the milk, combine well.
7. Add the coarsely ground pistachios to the milk, combine well.
8. Lower the heat and let the milk simmer for a couple of minutes.
9. Now, add the dissolved agar-agar to the milk mixture (or softened gelatin), you could
strain it to remove any undissolved strands.
10. Combine well and remove the pan from the heat.
11. Let cool down for a few minutes.
12. Pour into individual ramekins or dessert bowls.
13. Refrigerate for 1 to 2 hours or until the pudding has set well.
14. While serving, you could garnish with more pistachios.
15. Enjoy the delicious pistachios and saffron pudding.
ATTACHED IS THE PISTACHIO PUDDING MADE BY ME
EXPERIMENT 5b
AIM – To Make Bread Pudding
Ingredients
for bread pudding
▢ 4 slices sandwich bread or 6 slices small bread (whole wheat, brown, multi grain or
white bread)
▢ 1.5 cups whole milk or 375 ml whole milk
▢ 4 tablespoon sugar
▢ 1 teaspoon cornstarch
▢ ½ teaspoon vanilla extract or essence
for making caramel
▢ 2 to 2.5 tablespoon sugar
▢ 1 tablespoon water
Instructions
making the caramel and bread pudding mixture
Chop 4 slices of sandwich bread into cubes. The smaller the better as then they can be
easily mashed.
In a pan, take 1.5 cups milk. Add 4 tbsp sugar. Then add 1 tsp corn starch.
Keep the pan on a low flame and stir so that the sugar dissolves.
Heat the milk on a low flame. No need to boil.
Once the milk has become hot, remove the pan from fire. Add the bread cubes to the
milk.
Mash very well with a masher or spatula. The bread crumbs need to be mashed finely. If
not, then small pieces of bread will be felt in the pudding.
Add 1/2 tsp vanilla extract and stir. Keep this mashed bread and milk mixture aside.
In another pan take 2 to 2.5 tbsp sugar and 1 tbsp water. You can use any pan as long as
the pudding mixture fits into it keeping about 1/2 to 1 inch space from the top.
Now place this pan on stove top and begin to melt the sugar.
Using a spoon stir this mixture while the sugar is melting.
A stage will come when you will see lots of big bubbles in the sugar solution. Keep on
stirring so that the sugar does not start burning from the edges.
Then the solution will start turning brown.
Keep on stirring to get an even color and caramelization.
When the color turns to a golden with small bubbles appearing, the caramel is ready.
Switch off and with the help of tongs or gloves, lift the pan and quickly start tilting &
moving the pan, so that the caramel gets coated evenly on all sides. Be careful as the
caramel is very hot and the pan too. You have to be quick as once the caramel starts
cooling, it sets.
Now in the pan, spoon the mashed bread and milk mixture.
Cover with an aluminium foil and poke holes with a tooth pick in the foil.
EXPERIMENT 6a
AIM- To Make Garlic Bread
Ingredients
for garlic bread dough:
¼ cup warm milk¼ cup warm milk
1 tsp dry yeast / any yeast1 tsp dry yeast / any yeast
1 tsp sugar1 tsp sugar
pinch of saltpinch of salt
3 cloves garlic, finely chopped3 cloves garlic, finely chopped
¾ tsp oregano¾ tsp oregano
1 tsp unsalted butter, at room temperature1 tsp unsalted butter, at room temperature
1 cup plain flour / maida / all purpose flour1 cup plain flour / maida / all purpose
flour
2 tsp oil2 tsp oil
for garlic butter:
¼ cup butter, melted¼ cup butter, melted
3 cloves garlic, finely chopped3 cloves garlic, finely chopped
2 tbsp coriander leaves, finely chopped2 tbsp coriander leaves, finely chopped
other ingredients:
3 tbsp plain flour / maida / all purpose flour, to dust3 tbsp plain flour / maida / all
purpose flour, to dust
¼ cup mozzarella cheese / any cheese of choice¼ cup mozzarella cheese / any cheese
of choice
2 tsp chili flakes2 tsp chili flakes
1 tsp oregano1 tsp oregano
1 tsp mixed herbs1 tsp mixed herbs
Instructions
garlic dough recipe:
1. firstly, in a large mixing bowl take warm milk, dry yeast and sugar. mix well.
2. rest for 5 minutes.
3. furthermore, add pinch of salt, garlic and oregano.
4. additionally add butter and maida. start to knead the dough.
5. further, coat the dough with oil and rest for 2 hours.
garlic bread recipe:
1. further, punch the dough.
2. in a small bowl mix in butter, garlic and coriander leaves.
3. spread the prepared garlic butter over the dough generously.
4. further top with mozzarella cheese on half of the dough.
5. also season with chili flakes and oregano.
6. fold the dough and seal the edges.
7. furthermore, brush generous amount of prepared garlic butter.
8. also top with chili flakes and mixed herbs.
9. make marks over bread without cutting them fully.
10. bake in preheated oven at 180 degree celsius for 15 minutes.
11. cut the garlic bread into pieces and serve.
EXPERIMENT 6b
AIM – To Make Dinner Rolls
