Monday, October 25, 2010

The colour of sunshine

Starting from now on, I've decided to make Colours a food blog. You see, I began my other blog "In Pursuit of Happiness" thinking that I could write the same sort of miniature epiphanies and happenings there and that the two wouldn't overlap. Time proved me wrong. So from now on, I think I'll save most of my musings for the other blog and focus here, on the food. Do excuse my photography, I'm really not very good at it. I do try though.
Yesterday, Amma and Appa threw a lunch party. I, of course, threw myself into the preparations; I do love entertaining. The dessert course was my sole responsibility and I decided to experiment upon our hapless guests. This here, isn't ice cream. It's frozen yogurt. And as I learnt, the sooner I stopped expecting it to taste like ice cream, the better I could appreciate it for what it was. And it sure was delicious. Yogurt is a combination of curds and water, and mine was the pure thing, with no additives. Also, I didn't have an ice cream maker, so there was no way my concoction was going to be silky or smooth. It was however robust, with minuscule ice crystals that rubbed up against the tongue and melted, leaving behind a slightly sour tang. I flavoured it with saffron, which gave it it's sunshiny hue and gussied it up with some honey, which added a floral kick. Here's the recipe if you want to try it at home.
Saffron flavoured frozen yogurt
Yogurt: 1ltr
Powdered sugar: 1 cup
Saffron: 1 large pinch
Milk: 2 tbsp
Chill the yogurt in your freezer until it sets along the sides of the bowl and only the centre is still soft. Boil the two tablespoons of milk and add the saffron, to release its flavour. Add the milk and sugar to the yogurt and beat, either with a whisk, or a blender, till the entire mixture looks thick and homogeneous. Freeze for about two hours. Repeat the beating, to break up the ice crystals. Freeze for another two hours, then serve.

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