Summer days can be extremely hot and tiring. When the temperature hits 45 degrees, you know that it is time to take a well-deserved break and feast on something special. What better than the chilled and inviting Fruit Cream? Fruit Cream is a Continental recipe, and Continental cuisine is well-known for incorporating fresh herbs and tasty dairy items into its dishes. It uses very little or no spices at all. This dessert is a vibrant and colourful one, loaded with your favourite fruits and some extra cream for good measure. I have used heavy cream here, but whipped cream can also be used. A variety of fruits have been used in this recipe, but you can add any fruit in this dish according to your choice. If you are using bananas, make sure you chop them and add them in the end, as they tend to brown when kept in the open for long. The dessert should have a thick, semi-liquid consistency and should be consumed on the same day as prepared, as it can end up turning sour. Assembling Fruit Cream is another fascinating part, and consists of alternating layers of fresh fruits and thick cream. So the next time you feel frustrated with the heat, dig into the delightful Fruit Cream and cool your mind.
You may also like Fruit delight Pudding, Creamy ‘n’ Fruity Cake, Chocolate Pudding
How to make Fruit Cream
|Heavy cream||2 cup|
|Banana (kela) sliced||1|
|Grapes (angoor)||1 cup|
|Icing sugar||½ cup|
|Honey||2 table spoon|
|Vanilla essence||½ tea spoon|
- 1. Cut fruit into small pieces. Grapes can be cut horizontally into 3 parts. I usually blend half of the mangoes and chop the remaining half.
- 2. Put the cream in a medium bowl and add honey and sugar. Stir slowly until mixed well. The taste should be sweet not creamy. Now add vanilla and mix well.
- 3. Add half of the chopped fruits in the cream and mix it well.
- 4. Take small bowls and add a layer of blended mango in the glasses.
- 5. Then add a thick layer of cream. Now top the glass with chopped fruits. Chill and serve.
- 6. Consume on the same day as it would end up turning sour.
- The consistency of this dessert should not be liquid. The fruits should be well coated with the cream.
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