SWEET ENDINGS
Dessert or Sweet endings is a course that concludes a meal. The word “dessert” originated from the French word desservir, meaning “to clear the table”. Dried fruit and honey were probably the first sweeteners used in most of the world.
Fresh fruit is also considered a dessert nowadays.
Here I am sharing some desserts that I have created and some that I tasted while travelling—and where possible, I’ve added my fusion with a Bangladeshi touch. Coconut is my favourite, and you will find it in most of my desserts. I hope you will enjoy these.
RICHLY FLAVOURED MILK CAKE
শিররবিরন পিঠা
SERVES
6
PREPARATION
1Hr
BAKING
1Hr
6 chicken eggs
1 ½ cup white sugar
500 g khirsha/concentrated milk (page 350)
½ g saffron
1 tablespoon ghee/clarified butter
1 tablespoon orange rind
Cooking spray
DETAILS :
PREHEAT oven to 250ºC.
IN a large bowl, whisk the eggs and sugar until soft. Whisk in the khrisha, saffron, and ghee until smooth and light.
THOROUGHLY spray a cake mould with cooking spray, making sure to coat the inside of the mould entirely. This will ensure that the cake comes out cleanly from the mould, once it is baked.
USING a rubber spatula, scoop the batter into the mould. Tap 2-3 times. Cover tightly with the lid. Place them in a water bath. In the preheated oven bake for 1 hour or until set.
REMOVE and run a knife around the edges of the mould to loosen the cake. Unmould the cake onto a serving dish. Cool the cake completely. Refrigerate until cold, for at least 3 hours
