Creamy Float

About Creamy Float

Ingredients

• Chocolate cream biscuits as required
• Vanilla-strawberry ice cream scoops 16
• Milk 8 tbsps + 2 cups
• Cocoa powder 4 tsps + to sprinkle
• Vanilla essence ½ tsp
• Ripe bananas 8 + to garnish
• Chocolate sauce as required

How to Make Creamy Float (Stepwise Photos)

Method

1. For each portion, break 6-7 cream biscuits and put into a blender jar. Add 2 scoops of ice cream and 2 tbsps milk and blend.
2. Peel and break 2 bananas into chunks and add in the blender jar. Blend till smooth. Add ½ cup milk and blend once more.
3. Decorate 4 tall serving glasses from the inside with a little chocolate sauce. Crush 1-2 chocolate cream biscuits and put in the glass. Pour the blended mixture into it.
4. Cut diagonal slices of a banana.
5. Put 2 scoops of ice cream on top, crush another biscuit and sprinkle over the ice cream. Keep 2-3 diagonal slices of banana and sprinkle a little cocoa powder and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps