Cassata /Rainbow Ice Cream | एक बेस से 4 आइस क्रीम | Homemade Eggless Ice cream | Chef Ranveer Brar

RAINBOW ICE CREAM - This multi-colour ice cream, call it Rainbow or Cassata is a part of everyone's childhood memories, right? All you need is one base ice cream and you can create any number of flavours with it.. Bas ek special ingredient - Nestlé MILKMAID.. for that perfect, creamy Ice Cream.. Ready?
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CASSATA / RAINBOW ICE CREAM
For Vanilla Ice Cream
200 gms Hung Curd
400 gms "Nestlé MILKMAID"
900 gms fresh Cream
For Kesar Ice Cream
250 gms Prepared Vanilla Ice Cream
1 gms Saffron strands
Little water
For Beetroot Ice Cream
250 gms Prepared Vanilla Ice Cream
3 tbsp boiled Beetroot, paste
3 tbsp Tutti frutti
For Pista Ice Cream
250 gms Prepared Vanilla Ice Cream
4 tbsp Pistachio, blanched, paste
3 tbsp Tutti frutti
For Coating
2-4 Any biscuit, crumb
4-5 Almonds, chopped
4-5 Pistachios, chopped
For Garnish
"Nestlé MILKMAID"
Whipped cream
candid Cherry
Mint sprig
Process
For Vanilla Ice Cream
In a bowl, add hung curd, milkmaid and mix it properly.
Once curd, milkmaid gets mixed properly, add fresh cream and mix it well with the help of cut and fold method.
Once again, add fresh cream and use the same cut and fold method to mix.
Make four equal parts of the prepared vanilla ice cream mixture and transfer into each bowl.
Keep it aside for further use.
For Kesar Ice Cream
In a bowl, add prepared vanilla ice cream, saffron water and mix everything properly.
And keep it aside for further use.
For Beetroot Ice Cream
In a bowl, add prepared vanilla ice cream, boiled beetroot paste, tutti frutti and mix everything properly.
And keep it aside for further use.
For Pista Ice Cream
In a bowl, add prepared vanilla ice cream, pistachio paste, tutti frutti and mix everything properly.
And keep it aside for further use.
For Coating
In a tray, crumb any biscuits, add chopped almonds, pistachios and mix it well.
Keep it aside for further use.
For Layering
In an ice cream mold or small steel bowls, first put the beetroot ice cream mixture in the base of the mold.
Now, pour the second layer of saffron ice cream mixture. Third, pistachio ice cream mixture.
Top it with vanilla ice cream mixture and level it properly with the help of a rubber spatula.
Freeze overnight or until set.
Once ice cream sets properly, remove it from the deep freezer and rinse the mold with water.
Demold the ice cream, and coat it well with biscuit crumbs on both sides.
Cut the block into four parts and serve it on a serving plate.
Garnish with milkmaid, whipped cream, candid cherry and mint sprig.
Serve cold.
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License Owner : Ranveer Brar
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