Tuesday, 21 March 2017




  • 1 cup - castor Sugar
  • 1 cup - Cream cheese
  • 1 cup - Chikoo (Sapota) pulp
  • 1 cup - fresh Cream
  • 1 chikoo, sliced
  • 3 eggs, separated
  • 1 tbsp - gelatin
  • 1/2 tsp - vanilla essence


  • Soak gelatin in 2 tbsp of water.
  • Beat the yolks with 3/4 cup sugar till light and creamy and mix with the cream cheese.
  • Dissolve the gelatin over a low flame (avoid boiling) and add to the cream cheese mixture.
  • Add essence and mix in the Chikoo pulp.
  • Whip the cream over a bowl of ice till thick .
  • Keep aside a little cream for toping and gently mix the rest with the above mixture.
  • Beat the egg whites till stiff.
  • Add the remaining sugar, little at a time, beating well after each addition.
  • Gently fold into the above mixture.
  • Pour in a pudding bowl and leave in the refrigerator to set.
  • Decorate and serve with the reserved cream and Chikoo slices.

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