Скачать или смотреть Cassata Ice Cream Recipe by Chef Ranveer Brar| Eggless, No Crystal Icecream | Milkmaid

CASSATA / RAINBOW ICE CREAM - This multi-colour ice cream, call it Rainbow or Cassata is a part of everyone's childhood memories, right? All you need is one base ice cream and you can create any number of flavours with it. And not to forget your one special ingredient - Nestlé MILKMAID, for that perfect, creamy, crystal free, eggless ice cream. Are you ready to make yummy ice creams at home!?

CASSATA / RAINBOW ICE CREAM Recipe

Preparation Time - 15 min
Chill Time - 8 hrs
Serves - 4

For Vanilla Ice Cream

400 gms Nestlé MILKMAID
200 gms Hung Curd
900 gms Fresh Cream
For Kesar Ice Cream
250 gms Prepared Vanilla Ice Cream
1 g Saffron strands
Water

For Beetroot Ice Cream

250 gms Prepared Vanilla Ice Cream
3 tbsp boiled Beetroot, paste
3 tbsp Tutti frutti
For Pista Ice Cream
250 gms Prepared Vanilla Ice Cream
4 tbsp Blanched Pistachio paste
3 tbsp Tutti frutti

For Coating
2-4 Any biscuit, crumb
4-5 Almonds, chopped
4-5 Pistachios, chopped

For Garnish
Nestlé MILKMAID
Whipped cream
Candid Cherry
Mint sprig

How to make Rainbow Ice Cream

1) For Vanilla Ice Cream, add hung curd and MILKMAID in a bowl and mix well. Then add fresh cream and mix it well with the help of cut and fold method. Once mixed, make four equal parts of the prepared vanilla ice cream mixture and transfer to each bowl.
2) For Kesar Ice Cream, add saffron water to one part of vanilla ice cream and mix well
3) For Beetroot Ice Cream, add boiled beetroot paste and tutti frutti to second part of vanilla ice cream, and mix everything properly
4) For Pista Ice Cream, add pistachio paste and tutti frutti to third part of vanilla ice cream, and mix everything properly

For Coating
• In a tray, put biscuit crumbs, chopped almonds and pistachios & mix it well
For Layering
• In an ice cream mould or small steel bowl, add a layer of beetroot ice cream, then a layer of saffron ice cream, followed by a layer of pistachio ice cream
• Finally add vanilla ice cream on top and level it properly with a rubber spatula. Freeze overnight or until set.
For plating
• Remove the ice cream from freezer and rinse the mould with water. Demould the ice cream and coat it well with biscuit crumbs on both sides. Cut it into four parts, garnish with some MILKMAID, whipped cream, candid cherry and mint sprig.

Serve cold and ENJOY!

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