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.
A SUPER DELICIOUS DESSERT BOWL
এপ্রিকটট এর রসে কাঠ বাদামের জেলি
SERVES
4
PREPARATION
15Mins
STEAMING
25Mins
CHILL
30Mins
APRICOT SYRUP:
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1 cup apricots, sliced
ALMOND JELLY:
1 ½ teaspoons agar-agar powder
⅓ cup white sugar
1 cup water
1 ⅓ cups liquid milk
1 teaspoon almond extract
1 tablespoon almond, thinly sliced
Serve with crushed ice
DETAILS :
APRICOT SYRUP: Bring the water to a boil in a pot. Add sugar and vanilla extract, simmer until the sugar dissolves and thickens to a thin syrup. Remove from heat and let it cool. Stir in the apricot slices. Mix well.
ALMOND JELLY: Mix all the ingredients except the crushed nuts into a pot, and simmer until agar-agar powder completely dissolves. Remove from the heat and strain through a sieve. Add the almond, mix and pour onto a small pan. Chill in the refrigerator for 30 minutes. Cut the almond jelly into small pieces.
TO serve, fill a bowl with almond jelly and apricot syrup, and top with crushed ice. Serve immediately.
