Mozzarella Sage Icecream with Roasted Almonds
Top Rated Recipe
Key Details:
prep time: 6 hours
Cook time: 10 minutes
Difficulty Level: Easy
Course: Dessert
Cuisine: Fusion
Key Ingredients:
Buffalo mozzarella
Sage
Almonds
Fresh cream
Low fat milk
Sweet condensed milk
Castor sugar
Mixed fresh fruits
About Mozzarella Sage Icecream with Roasted Almonds
Table of Contents
Wonderfully creamy and oh so delicious is this ice cream made with mozzarella cheese
Read More- Buffalo mozzarella cheese 2 cups
- Sage, finely chopped 1 tsp
- Almonds 16 to 20
- Fresh cream 1 cup
Step 1. Put mozzarella cheese, cream and low fat milk in a blender jar and puree.
Step 2. Take condensed milk in a mixing bowl, add sage and cheese puree and mix well.
Read MoreIngredients
- Buffalo mozzarella cheese 2 cups
- Sage, finely chopped 1 tsp
- Almonds 16 to 20
- Fresh cream 1 cup
- Low fat milk ¼ cup
- Sweet condensed milk 4 tbsps
- Castor sugar 4 tbsps
- Salt 1 pinch
- Cinnamon powder 1 tsp
- Fresh fruits (pineapple, green apple, red apple, pomegranate pearls, orange) 2 cups
How to Make Mozzarella Sage Icecream with Roasted Almonds (Stepwise Photos)
Method
- Put mozzarella cheese, cream and low fat milk in a blender jar and puree.
- Take condensed milk in a mixing bowl, add sage and cheese puree and mix well.
- Pour the mixture into a home style ice-cream maker, churn it for some time and then pour the mixture into an airtight container and keep in the freezer to set.
- Roast the almonds and peel them.
- Put castor sugar in a non-stick pan and cook till it gets caramelized, add salt and mix. Take the pan off the heat, add the almonds and toss till all of them coated with the caramel.
- Spread the fruits on a serving platter and sprinkle cinnamon powder over them. Keep scoops of ice cream over them, sprinkle caramelized almonds and serve immediately.
Additional Tips and Tricks
- Serving Suggestion : The Mozzarella Sage Ice Cream with Roasted Almonds is best had as it is, post meals or anytime as a treat..
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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
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