Pineapple Pudding | Revisiting Through the Lens – 15
It so b***** hot in Pune that I told V to install an AC asap. Yes I am the same one who always claimed that Pune rarely needs air-conditioners but this year I take back my sentiment. We need AC and everything cool around us.
In this weather cool food, cool drinks and lots of window breeze is keeping us sane.
It is no wonder that I am falling back on recipes like chilled pudding to entertain as well as eat myself at home. I have found another sweet monster like me in Priya and we both want to diet but end up eating fried, sweet and all sorts of guilty food in name of potluck and kids ;)
I am presenting the same pudding in a different look as part of revisiting through the lens series.
|300||grams of canned pineapple, drained and grated|
|200||grams of bottle gourd, grated & boiled|
|300||grams of heavy cream|
|200||grams of castor sugar (adjust according to taste)|
|½||cup of almonds, sliced or silvered + 1 tablespoon for garnishing|
|1.||Squeeze out excess water from bottle gourd. Reserve the juice and use it to knead dough or add to soup. I hate wasting food, so I use it in many ways. In a large bowl, mix all the ingredients well. Reserve 1 Tbsp almonds for garnishing. Taste and adjust sweetness if required. Since the pineapple is sweetened, I have kept low sugar. If you need more, it is quite to easy to add more.|
|2.||Transfer to individual cups/ glasses or in the same dish only. Cover each glass with plastic wrap and chill. Before serving garnish with some more almonds sliver, mint leaves, mango or any other fruit of the season. Serve cold.|
Taste of pineapple should be more than that of bottle gourd. If you think bottle gourd is stronger tasting, then add more pineapple or reduce bottle gourd.
You can play with ingredients and try other gourds in place of bottle gourd.