Bael Fruit Jelly
Bael fruit pulp 60 gms
Water 500 ml
Sugar 100 gms
Agar agar 5 gms
White sesame seeds (for garnish) 1 gms
Mint sprigs (for garnish) 2 nos
Step 1: Cut open the bael into halves, scoop out the pulp and pass through a strainer, to obtain a smooth
Step 2: Boil the water with sugar and the bael pulp. Thicken the same with agar agar.
Step 3: Pour into a dish and allow to cool. Set to chill in a refrigerator.
Step 4: Cut into individual pieces. Serve with a garnish of sesame seeds and mint sprigs.
Step 5: Serve chilled.
CHEF’S TIP: The bael fruit (commonly known as wood apple in English) is commonly spotted in the market during these months. The fruit is rich in Vitamin C and is known to have medicinal properties.
By Sandip Madkaikar, faculty chef, VM Salgaocar Institute of International Hospitality Education (VMSIIHE)
Bael Fruit and Coffee Mousse
Bael pulp 60 gms
Condensed milk 30 gms
Whipped cream 200 ml
Instant coffee 6 gms
Step 1: Combine bael pulp and condensed milk together using a spatula and refrigerate.
Step 2: Whip the cream to a stiff peak, and fold in with the pulp mixture and 5 grams instant coffee.
Step 3: Pipe into a clean, halved shell of the wood apple (bael). And garnish with a mint sprig and coffee dust.
Step 4: Serve chilled.