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Heavenly Plum Sorbet July 20, 2008

Posted by live2cook in Desserts.
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6 comments

We don’t buy and store Ice cream buckets in our house. Though we love Ice creams, it is our policy to have ice creams as summer fun. We have a list of gourmet ice cream shops that we visit every summer. These shops sell unique flavors of ice creams that we can’t find under any popular Brands in grocery stores.

These shops were quite a drive from our earlier home. So the frequency of our visits was less. But now, they are much closer. Within couple of minutes drive, we can enter the heaven. This made us visit twice a week and we felt a slight increase in our waist line. 🙂

So, I decided to make some less fat frozen desserts at home to savor our sweet tooth. As a coincidence, I came across the Plum Sorbet recipe in Elise’s Website and screamed out of excitement. Apart from the least number of ingredients, I can put the over ripe plums that I had on hand as a result of our fridge replacement chaos.

Ingredients replaced by me:

1 Tbsp Arrow root powder (for Grand Marnier)

I don’t have an Ice cream maker. So I used my blender to make this sorbet.

Method followed by me :

1. Wash,pit and chop the plums.

2. Take the plums, sugar, salt, lemon juice and arrow root powder in a blender and grind into a smooth puree.

3. In a shallow and freezer friendly dish, pour the puree and freeze. It will take 2-3 hours approximately

4. Once frozen, break the frozen puree into pieces and add to the blender. Using the Ice crush option, crush the pieces. This process will smooth out any ice crystals formed in the frozen puree and make it fluffier by aerating it.

5. Put in an airtight container and freeze again for 1 more hour. Scoop and serve, once frozen.

Plum sorbet served

Plum sorbet served

It was a heavenly dessert that we didn’t miss our ice cream shop this week end. I am sending this for Coffee’s MBP event, hosted by Nupur with the theme “Less is more“. This is also my entry for sweet series event hosted by Mythreyee with the theme “Cool Desserts” and “What’s your Favorite” event hosted by EC.

I thank Elise for posting the recipe and Garrett McCord for coming up with this idea.

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Coconut Series V – A Dessert – Thengai Pooranam June 27, 2008

Posted by live2cook in Basics, Coconut Series, Desserts.
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4 comments

One day when I was returning from work, there was a discussion going on between a group of ladies in the train. They were talking about the rising prices and the economy. When the talk turned towards the earlier generations and the huge families, the elderly lady in the group started explaining how her grandma used the available resources wisely and concluded that we should learn the “Waste not, want not” attitude from them.

I was impressed in my heart. I happened to see my parents feed 9 members with my dad’s salary (At that time, my mom had not started her career), I know my Grandma and Mom followed the same frugal attitude. Even after my mom started working, she was frugal to save for the future. She always thought about investing money for our studies and Marriage. If not for my Mom’s frugality, we wouldn’t have finished our studies and got a decent marriage. She never wasted a thing and always found a second use for things before sending them to trash.

Being brought up by two great women who were not only conscious about what goes into the plates but were also conscious about what goes into the waste, I think I have some of their frugal qualities too. That is why when I saw the fibrous residue of Coconut after extracting the fresh coconut milk, I decided to use it in other recipes than throwing it down the drain.

Coconut Drained

First I decided to use in the Coconut Kachori. But DH was telling that he wanted something sweet. When I said that I was there 😉 , he said that he meant something sweet to eat 😛 . So, I decided to make this simple dessert with coconut, Thengai Pooranam which means “Coconut filling”.

Ingredients:

3 Cups Fresh Coconut, Shredded (I had 1 1/2 cups of fibrous residue. I added 1 1/2 cup of fresh coconut to that)
10 counts of Jaggery cubes or 2 cups of turbindo sugar
1/4 Cup Water
1/2 tsp Cardamom powder

Method:

1. Take the coconut in a food processor and chop to a fine powder. No need of adding water.
2. Take the Jaggery along with the 1/4 cup water in a large saucepan. Place on the stove and turn on the heat.

Vellam


3. The jaggery will melt and start bubbling. Stir once in a while to avoid overflow.

Paagu


4. When the jaggery has melted completely, take 1/2 cup of cold water in a small cup and drip few drops of the bubbling syrup to the water.
5. Check whether the sugar drops dissolve in the water. If they do, then the syrup is not ready yet. Keep boiling and checking in regular intervals, say 5- 7 minutes.
6. When the Sugar drops stays undissolved in the water for more than a minute, then the sugar syrup has reached the consistency.

Paagu test


7. Add the cardamom powder and mix well.
8. Add the Ground coconut and mix well until blended.

Pooranam Mixture


9. Turn of the heat and allow to cool enough to handle.
10. Shape into walnut sized balls and enjoy.

shaped pooranam

We can use the Pooranam for Modhak or Kozhukkattai as we call in Tamil and in Puran poli. But since these are made only for special occasions, we used to make only the pooranams to enjoy as dessert. These can be made with dried coconut powder too. The shelf life is longer when made with dried coconut. If you use fresh coconut, this dessert will keep well in fridge for upto two weeks.

This is my third in the 1-in-3 collection that I am going to send for the AFAM event hosted by Suganya. To talk about the momentous place Coconut holds in our tradition and to give tribute to this amazing Fruit, Join me for the next post.

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