Description
Indian curry – spicy dressing, but the cold, sweetness and a little acidity balance the heat, the fire.
Ingredients
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Cream
200 g
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Milk
1 cup
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Coconut milk
1 cup
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Carrots
0.5 kg
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Chicken egg
4 piece
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Brown sugar
180 g
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Curry
1.5 Tbsp
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Butter
4 Tbsp
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Sugar
4 Tbsp
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Black currants
100 g
Cooking
Joined: cow's milk, coconut milk, cream, 100 g carrots, grated on a fine grater, Indian curry. Bring to a boil, reduce the heat and, stirring occasionally, cook for 25 minutes.
Whisk a mixture of egg yolks and brown sugar.
Slowly add the whipped mixture of yolks and sugar to milk and cook for another 10 minutes.
Cool the mixture, put in the freezer overnight.
Simmer carrots: 200 g carrots need 2 tablespoons of sugar, 2 tablespoons butter, 0.5 cups of water. Melt the butter, put the carrots, sugar, pour the water, stir. Simmer until evaporated water.
Put hot carrots ice cream and decorate with defrosted berries currants. Bon appetit!
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