Quarantine cooking: Saved by the ‘bael’

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Bael Fruit Jelly 

INGREDIENTS:  

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

METHOD:

Step 1: Cut open the bael into halves, scoop out the pulp and pass through a strainer, to obtain a smooth

pulp.

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

INGREDIENTS:

Bael pulp             60 gms

Condensed milk               30 gms

Whipped cream                200 ml

Instant coffee   6 gms

METHOD:

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.