A Refreshing Yogurt & Strawberry Dessert Recipe
There is nothing special in this dessert except the fact that I wanted to try my hands on Macarons. I do lots of baking but mine is restricted to just cakes, muffins, cookies and bread. Never got inclined to baking anything lying outside my territory. The pretty & colorful Macarons posted in many fellow bloggers got me attracted.
Srikhand is going to be the weekend dessert this week as I had surplus curds in my refrigerator, and I decided to combine Macarons with it. This refreshing dessert made with curds or yogurt is very light and can fit the bills of a diet seeker easily. Srikhand is supposed to be a favorite dessert for lord Krishna too.
Ingredients for Srikhand;
- Milk
- 1 tsp. curd as culture
- Honey or powder sugar as desired
- Fruits (Strawberry, pineapple, mango etc.)
- Powdered cardamom
Muslin cloth
Hung Curd..
Method: Boil milk in a large vessel and take off the flames. Cool it completely and add 1 tsp. of fresh curd in the milk to curdle.Cover the vessel and keep it in a warm place to stimulate the beneficial bacterias do their work may take 8-10 hours for the milk to get curdled.
Take a clean muslin cloth and pour the set curd in it. Tie the cloth and hang it for 7-8 hours. Keep the ties muslin cloth in the refrigerator overnight, with an empty vessel under it. This will prevent the curd from becoming sour.
Fresh Srikhand
Take out the thick curd in the muslin cloth and use the whey to knead dough for bread or in soup.
The thick curd will be creamy and crumbly in appearance, you can churn it in the blender to make it smooth. I like crumbly Srikhand and did not blend it.
Srikhand with Fresh Strawberry
At this stage you can add powder sugar or honey for better nutritive value. Crush any fruit of your choice and add it to the Srikhand. Add powdered cardamom seeds or any flavor and essence of your choice.
Adds up as a Healthy Breakfast too..
Refrigerate the Srikhand and serve it chilled with a sprig of mint and a few crushed fruits.
Meringue
The creamy and foamy meringue for the macarons.
super fine Almond meal flour..
My homemade Almond meal flour. I used the residue of the flour in making Almond meal cookies here.
Strawberry Macarons;
These are a new entrant to my treasure, since I don’t use eggs in my baking I was avoiding it for long. Since egg whites are the base of Macarons. And as I went through Googling recipes on the net, my doubt about these exotic goodies got more and more cleared. And these baked little wonders are best to be avoided if one is a beginner in baking. As Macarons are more of the technique rather than just following and baking them.
Resting Macarons
I must admit that my Macarons did get flat foot but the feet were not fizzy. And I did not have much patience to redo the whole process of making almond meals to that of whipping the meringue and bake them again
A Refreshing Strawberry & Macaron Dessert
I used the flat footed Macarons with Nutella filling to make my refreshing dessert using the Srikhand above. And my family loved the unique dessert with the crispy Macarons in between.
May be next time I might get a perfect foot for my tiny glories, till then you can check out for a perfect recipe of macarons at the following resources;
Tartelette Blog
Deeba
Jamie
This post goes to MacInspirational at Mactweets Mac Attack challenge.
You may like some of these refreshing fruity desserts on Lite Bite;
Easy Cottage Cheese Dessert
Egg less and no cream Cottage Cheese Cake.
Mixed fruit salad