Towering Through Caramel!

Neeru’s husband Ravi was fond of sweets and she always felt elated when he used to relish all the dishes she would prepare for him. One bad day, all hell broke loose when Ravi was diagnosed with the deadly lifestyle disease that is diabetes. He, although being a man cried as he couldn't let go of his sweet tooth. But he had to.

For a few days, Neeru also couldn’t think of any alternative. She tried abandoning sugar once and for all in desserts prepared at home but although ingredients such as rice, milk etc. have an intrinsic sweetness, still that appetizing relish couldn’t be recreated by her. But, she didn’t lose hope, in attempts to keep a watchful eye on her husband's health. One fine day she came to know of Sugar Free Natura and thought of giving it a try. She thought of making Ravi’s favorite Caramel Custard with a twist. She took it upon her as a #DessertChallenge.

~~~ 

Custard Cake Tower

~~~ 

Portion Size: 10

Serves: 4

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Utensils:

• Vessel: 1 nos. 
• Stirrer: 1 nos.  
• Bowl: 4 nos. 
• Gourmet Bowl: 1 nos. 

Ingredients: 

• Full Cream Milk: 500 ml. 
• Sugar Free Natura: 1 gm. 
• Custard Powder (Vanilla variant): 4 tsp.
• Chocolate Cake Slices: 5-6 nos.
• Fruit Gelatins. 

Directions:

1. Boil full-cream milk. 
2. Dissolve the custard powder in half-a-bowl milk. 
3. Pour the dissolved powder in the boiling milk, while stirring. 
4. Add Sugar Free Natura and stir to dissolve.  
5. Switch off the burner. 
6. Refrigerate for 20 minutes. 

Plating:

• Take one Gourmet bowl with lid. 
• Arrange two layers repeatedly: Vanilla Custard on top of Chocolate Cake Slice. 
• Top the tower with fruit gelatins. 
• Serve individually in smaller bowls. 

Custard Cake Tower was thus ready to savor! 

~~~ 

When Ravi saw it at first, he didn’t even want to taste it.


Now, he was of the belief that unsweetened custard would be insipid on his palate. Neeru asked him to give it a try.

The moment he took one spoon of custard, a big smile lit up his face but at the same time left him puzzled and looked towards Neeru as to how she was giving Ravi sweet custard!

Neeru let him in on the sweet surprise – Sugar Free Natura. 

Lo! Ravi's flavorless and vapid days are now gone with the wind as he can freely enjoy all his favorite desserts without bothering about his diabetes.  All thanks to Sugar Free Natura. 

~~~ 

P.S.: All images utilized in this post bear the blog's copyright. 

This post has been written for Sugar Free Natura, in association with IndiBlogger. 

On A FruPasta Trail To Italy!

Those who know me well know that I am a family person. It is not only the company of cheerful family members that keeps me well but also the elucidation of anecdotes from each one of our daily routines which makes me feel that I am blessed.

Joyous times are accounted for, whenever there is a celebration in the family. Celebrations always provide all the family members an essential reason to make time and get together. Such get-togethers always rekindle all such distant memories which may or may not have been lost down the abyss of grey cells over time. 

Even if not for celebratory accounts, we siblings (cousins and otherwise) keep visiting each other occasionally. I have some Indian festivals to thank, though, for keeping the persistent sibling-hood alive! :) 

~~~ 

It was on one such visit by my brother, sister-in-law and their seven-year-old daughter yesterday, that I was surprised by my culinary skills. 

Usually, my brother vouches for an 'informed host' i.e. he likes to be informed when he has guests coming over and likes to inform his hosts when he visits too. That is a quality which I like, but sometimes it kills the 'surprise' element to a visit. 

However, my niece is a naughty brat. She makes it a point to incorporate some or the other 'surprise' element, with her innocent aspirations. 

With innocent being the keyword, she puts all of us elders to work, in engaging her playfully or even otherwise. Picture a kid - a foodie. Picture a kid who possesses - a large sweet tooth! :) 

If you haven't guessed already, more often than not, the kiddo's aspirations involve food. Desserts are her epitome of appetite. 

~~~ 

Thankfully, I had my three-course-meal sorted for them (or so I thought :P ), with all home-made dishes:

• Chifferi Rigati Pasta, courtesy Delmonte India, 
• Barbecued Chicken and Sweet Corn Pizza and, 
• Cassata Sicilana

It was almost time for dinner when my niece came running into the kitchen, and narrated to me her wishful thinking.

The conversation went thus:

बुआ, What's for dinner, tonight?  

Something that is a delight? 

There are some favorites in the air, 

Some #ItalianEscapades seem fair? 

Pasta is Italian, but so repetitive, 

Something unique, please up your score!

That is like an exam for a teacher, 

बुआ's test to ace, no dodging either! 

Exactly. White amd red sauce are passe! 

Does nobody like Dessert Pasta, for a change? 

~~~ 

Experimentation in the kitchen is a forte to ace, for anyone attempting to innovate, and impress with their culinary skills. 

Such was my plight, when the kiddo posed an inquisitive combination. 

Dessert + Pasta? 

How could it be? 

~~~ 

Nonetheless, in the spur of the moment, my grey cells embarked on a gastronomical trail. The dessert which I had planned - Cassata, and the entree - Pasta, were simultaneously echoing in my ears.

As a result, Chef Poonam (wishful thinking at its best :) ) presents to you:

Recipe: 

FruPasta Duet

Twinning Custard 

~~~ 

Delmonte India introduces: 

Chifferi Rigati Pasta 

~~~ 

Portion Size: 10
Serves: 4

Preparation Time: 10 Minutes
Cooking Time: 15 Minutes

Utensils:

• Vessel : 2 nos. 
• Stirrer : 2 nos. 
• Plate: 3 nos. 
• Bowl: 4 nos. 
• Serving Platter : 4 nos. 

Ingredients: 

• Full Cream Milk: 1L. 
• Sugar: 150 gm. 
• Custard Powder, Vanilla & Strawberry variants: 4 tsp. each.
• Assorted Nuts: Cashew, Almond, Raisin, Crushed Cardamom Seeds: 7-8 nos. each.
• Fruits: Red Apple, Banana, Pomegranate: 1 no. , 2 nos. , 1/2 no. respectively.

Directions: 

Note: Steps 1-7 are to be performed side by side, on two burners, for both variants of Custard Powder.

1. Boil full-cream milk. 
2. Add sugar and stir to dissolve. 
3. Add Pasta and let it simmer for 8-10 minutes, stirring ocassionally. 
4. Dissolve the custard powder in half-a-bowl milk. 
5. Pour the dissolved powder in the boiling milk, while stirring. 
6. Switch off the burner. 
7. Refrigerate for 20 minutes. 

Plating: 

For Twinning Custard:

1. Take one rectangular serving dish. 
2. Alternately layer the dish with Strawberry and Vanilla Pasta. 
3. Garnish each layer with sliced assorted nuts. 
4. Also, plate both the variants in two separate bowls, and top it with one chocolate cube each. 

Pro Tip: Try making a smiley face using raisin and chocolates, as you fancy. I did it and my niece's reaction was priceless. 

For FruPasta: 

1. Two one Gourmet bowl with lid. 
2. Arrange three layers: Vanilla, Strawberry, Vanilla Pasta, while garnishing each layer with sliced assorted fruits. 

~~~ 

The homemade Cassatta ice cream was set aside for some other day, while my FruPasta Duet Twinning Custard ousted the Pizza and won me an 'Excellent' from my niece, with five stars - in true blue school project style. 

The twinkle in her eyes and the wide smile won my heart though. :) 

Come over the virtual way, 

For some FruPasta, some day! :)