Easy and quick Dessert needs not much preparation. With few ingredients you could make this amazingly delicious, YUMMAAH Dessert.
1 packet - Fresh Cream
2 tbsp - Melted Butter
1 packet - Chocolate chips cookies
1 - ripe mango
3-4 tbsp - Butterscotch kernels (available in any dry fruits store or super market)
2-3 tbsp - maple syrup (optional) [if not available use Honey]
2 tsp - Grain Sugar
1 1/2 tsp - Mixed Fruit Jam
2 tbsp - grated Cadbury chocolate
Method:
1] Crush biscuit and add maple syrup along with Melted butter. Mix well and then lay at the bottom of the serving glass. Press it hard so that it sets at the bottom.
2] Put 1 tbsp of butterscotch kernels at the top.
3] Now press mango and remove the pulp out of it, strain and set it aside.
4] In a clean bowl whip cream by 1 tsp grain sugar first and then 2nd tsp of grain sugar when it starts to stiff up. Whip the cream until soft peaks are formed. (note: cream should be chilled before you start whipping it to get good results).
5] Divide the whipped cream and put the first portion of cream over the prepared bisquit crust. Then put some more butterscotch kernels.
6] Now in the remaining portion of cream slowly mix mango pulp mixing it with cut and fold (dont mix it vigorously else it will go flat).
7] Now refrigerate it for about 10 minutes.
8] Remove and decorate with grated chocolate, remaining butterscotch kernels and jam.
9] Serve chilled.
(Note: instead of butterscotch kernels you may add any chopped dry fruits in it.) YUMMAAH!!
1 packet - Fresh Cream
2 tbsp - Melted Butter
1 packet - Chocolate chips cookies
1 - ripe mango
3-4 tbsp - Butterscotch kernels (available in any dry fruits store or super market)
2-3 tbsp - maple syrup (optional) [if not available use Honey]
2 tsp - Grain Sugar
1 1/2 tsp - Mixed Fruit Jam
2 tbsp - grated Cadbury chocolate
Method:
1] Crush biscuit and add maple syrup along with Melted butter. Mix well and then lay at the bottom of the serving glass. Press it hard so that it sets at the bottom.
2] Put 1 tbsp of butterscotch kernels at the top.
3] Now press mango and remove the pulp out of it, strain and set it aside.
4] In a clean bowl whip cream by 1 tsp grain sugar first and then 2nd tsp of grain sugar when it starts to stiff up. Whip the cream until soft peaks are formed. (note: cream should be chilled before you start whipping it to get good results).
5] Divide the whipped cream and put the first portion of cream over the prepared bisquit crust. Then put some more butterscotch kernels.
6] Now in the remaining portion of cream slowly mix mango pulp mixing it with cut and fold (dont mix it vigorously else it will go flat).
7] Now refrigerate it for about 10 minutes.
8] Remove and decorate with grated chocolate, remaining butterscotch kernels and jam.
9] Serve chilled.
(Note: instead of butterscotch kernels you may add any chopped dry fruits in it.) YUMMAAH!!
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