Ingredients
- 2½ cup thick curd – hung for ½ hour
- 250 gm (1½ cups) fresh cream
- 6 tbsp powdered sugar
- ½ cup strawberry crush
- 4 level tsp gelatin mixed in ¼ cup water
- some strawberries or tinned cherries
- 4-5 slices bread
- 4-5 tbsp strawberry crush
- 4-6 tbsp cherry syrup or sugar syrup to soak
- whipped cream
- fresh strawberries or tinned cherries
- a few almonds, mint leaves
Instructions
- Soak gelatin in ¼ cup water for 5 minutes. Heat on very low flame to dissolve the gelatin. Keep aside.
- Beat cream with sugar till slightly fluffy but still thin.
- Beat hung curd till smooth.
- Mix the whipped cream and curd.
- Add gelatin solution.
- Add strawberry crush and mix well to get a bright pink colour. Check sugar; add more if required depending on the sourness of the curd.
- Chill in the freezer for 20 minutes, or till slightly thick, but do not let it set.
- Meanwhile, cut the sides of the bread slices. Roll each slice to close the pores. Arrange the slices at the bottom of a loose bottomed flan tin, such as to cover the base. Press well to join the pieces.
- Sprinkle some cherry syrup on the bread slices. Spread 3-4 tbsp crush and keep in the fridge to chill.
- When the curd-cream mixture becomes slightly thick, beat it till smooth and pour over the bread slices in the flan tin. Chill in the fridge for at least 4-6 hours, till wet set. Serve garnished with whipped cream fresh strawberries or cherries, mint leaves and almonds.