Three Tiered Plum Dessert Recipe

 
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Three Tiered Plum Dessert
  • Chef: NDTV Food
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Three layered dessert, plum compote served on a crumbly besan halwa biscuit with a cardamom pista cream on the side.

Ingredients of Three Tiered Plum Dessert

  • For Plum Compote:
  • 12 red flesh plums
  • 4 Tbsp white sugar
  • 8 Tbsp jaggery (gurr)
  • 3 cloves
  • For Besan Halwa Biscuit:
  • 1 cup gram flour (besan)
  • Maida (all purpose flour)
  • 1 Tbsp sugar
  • 3 Tbsp butter
  • Few almonds, grated
  • Ghee, for glazing
  • For Cardamom Pista Cream:
  • 1 cup milk
  • Sugar
  • Jaggery (gurr)
  • 1 egg yolk
  • 8 strands saffron
  • 6 green cardamom seeds, lightly crushed
  • 4 pistachios, grated
  • 2 cups double cream
  • For Garnish:
  • 1 Tbsp pistachio, grated
  • 1 Tbsp almonds, grated

How to Make Three Tiered Plum Dessert

  • For Plum Compote:
  • 1.Chop plums into a pan on a medium high flame with skins on. Add in the sugar and gurr, add 1 cup of water and bring to a boil. Add in cloves.
  • 2.Once water is almost evaporated, add in another 2 cups and leave to cook further. You should be left with a thick syrup which does not fall off the back of a spoon.
  • For the Besan Halwa Biscuit:
  • 1.Mix besan with maida, sugar, butter and grated almonds. The mix should be sticky but should hold together.
  • 2.Make biscuits and place gently onto a baking tray. Glaze with a little ghee for color and place in the oven at 200 degrees for 12-15 minutes. Remove and let the biscuits cool.
  • For the Cardamom Pista Cream:
  • 1.Cook 1 cup milk with sugar and gurr till reduced by half. Add in one egg yolk slowly, making sure it does not harden in the pan.
  • 2.As soon as the cream is thick remove it from the flame, drop in the saffron and ground cardamom seeds and place in a fridge to cool.
  • 3.In a bowl, whisk the grated pista and double cream together thoroughly. Place this in the fridge to cool slightly as well.
  • 4.Then gently mix the two creams together, make sure you don't whisk the reduced cream too much.
  • 5.Layer the biscuit with some plum compote and serve the cream drizzled around the sides.
  • 6.Garnish with some grated pistachio and almond.
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