'Vienetta Parfait is the dessert that will set up your weekend mood. Try this one today! Watch this Masala TV video to learn how to make Vienetta Parfait, Saffron Pista Kulfi, Rabri , Kulfa and Fudge Pops Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 23 October 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Vienetta Parfait: Ingredients Chocolate 200 gm Caster sugar 250gm Unsalted butter 70gm Double cream 375ml Sea salt flakes 1 tsp Caster sugar 150gm Egg yolks 6 Double cream 500ml Vanilla essence 1 tsp Method: Melt the chocolate in a heatproof bowl set over, but not touching, a pan of simmering water. Pour the chocolate onto a large tray lined with clingfilm. Spread out to a very thin layer with a palette knife and leave to cool. Once set, cut it into shards. To make the butterscotch, put the caster sugar in a dry, heavy-based saucepan and dissolve over a low heat – jiggling the pan rather than stirring the mixture so that the sugar does not catch or form lumps. Once the sugar has turned to a golden colour, remove the pan from the heat, and stir in the butter and cream. Season with 1 tsp salt flakes and set aside to cool, then chill in the fridge until needed. To make the ice cream, put the sugar and 3 tbsp water in a small saucepan, and heat until the sugar has dissolved – do not stir. Using a sugar thermometer, bring the temperature up to 120c. Meanwhile, put the egg yolks in a food mixer and whisk until thick and fluffy. Once the sugar syrup reaches 120c, slowly pour it over the beaten egg yolks, whisking until pale and mousse-like. Whip the double cream and vanilla seeds together in a separate bowl until they form soft peaks. Carefully fold the cream into the egg mixture. Leave in the fridge to chill. Prepare a 1-litre terrine mould by covering in clingfilm a couple of times, then line with a sheet of baking parchment. Make sure the ice cream and butterscotch are completely cold before you assemble the parfait, Saffron Pista Kulfi: Ingredients: Milk 1.5 liters cream ¼ cup sugar ¼ cup pistachios, chopped 20 saffron milk 2 tbsp cardamom powder ½ tsp Method: Boil the milk. Once the milk comes to a boil, add cream and give a good stir. Simmer for 30 minutes and keep stirring in between. Next add sugar and simmer then add chopped pistachios, saffron milk and cardamom powder. Let cool completely. Transfer mixture to kulfi moulds. Freeze overnight. Rabri: Ingredients: Milk 1 ½ cups Corn flour 1 tbsp kewra essence few drops saffron 1 tsp Condensed milk 4 tbsp Almonds and pistachios sliced for garnishing Method: Cook milk till slightly reduced, thicken with corn flour paste, remove and cool, add condensed milk, saffron, kewra essence. Serve garnish with almonds and pistachio. Kulfa: Ingredients Milk 6 cups Corn flour 4 tbsp Sugar ¾ cup Saffron ½ tsp Kewra water 1 tbsp Khoya 250 gm Almonds and pistachios sliced ½ cup Green cardamom ground ½ tsp Condensed milk 4 tbsp Cream 200ml Method: Cook milk and sugar in a pan for 15 minutes till slightly reduced, dissolve corn flour in ¼ cup milk add to the boiling milk stirring and cook till thick. Add khoya and remove, cool mixture add saffron, kewra, green cardamom ground, condensed milk and cream. Put mixture in a well-greased loaf tin, cover and freeze till set, remove and cut in slices. Serve with Rabri. Fudge Pops: Ingredients : caster sugar ½ cup cornflour 2 tbsp cocoa powder 2 tbsp milk 2 ½ cups Vanilla essence 1 tsp Butter 1 tbsp chocolate chips ¼ cup Method: Simmer the sugar, corn flour, cocoa powder and milk in a saucepan Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Refrigerate until cool. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm.'
Tags: Chef , quick recipe , cooking show , Indian food , recipes for kids , vegetarian recipes , Cooking Recipe , food diaries , indian food recipes , Non Veg Recipes , food cooking , recipes in urdu , Masala Tv , Masala Tv show , Recipes for Mutton , Cooking Recipes Pakistani , cooking classes recipes , Food Recipes in Urdu , Food Recipes Pakistani , Chef Zarnak Sidhwa , recipe in Urdu , HUM Masala , 23 October 2020 , Rabri , Vienetta Parfait , Saffron Pista Kulfi , Kulfa , Fudge Pops
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