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Friday, April 6, 2012

Cold Summer Desserts from Around the World

When stuck at home in the middle of summer, there is little to do to beat the heat. One way to do that however, is to consume countless amounts of cold dessert and snack. We know, we know. Ice Cream, Mais Con Hielo, and Halo-halo can get a wee bit tired. Thus, we have compiled some recipes from around the world to help you beat the heat that you may serve during a summer party.

1.)    Guinumis is probably one of the easiest cold desserts to prepare at home. Which makes it surprising that this Filipino classic has hidden behind the shadow of the Mais Con Hielo and Halo-halo for far too long. This summer, bring it to the forefront and make it at home. Here’s how:
a.       In tall glasses, put some unflavoured gulaman (purchase instant gulaman packs at your local supermarket and make it according to instructions), cooked tapioca balls/sago (you can buy these at the supermarket or market. Go for the smallest kind), and then top the glass with crushed ice.
b.      Sweeten some coconut milk (which is sold in cans at the supermarket) with sugar depending on your taste and use pour over the crushed ice.
c.       Sprinkle the top with some Pinipig.
2.)    Amrakhand is a traditional Indian dessert that may be enjoyed alone or with some flat bread. It is easy-to-make, and when chilled to a certain temperature, can become quite refreshing. Here is how to make this tangy treat:
a.       In a mixer, combine two cups of plain yogurt, one and a half cups of mango pulp (if you can not find canned mango pulp, simply liquefy some mango meat in a food processor or blender), ten teaspoons of powdered or granulated sugar, and half a teaspoon of cardamom (or cinnamon if you do not fancy the taste of cardamom).
b.      Use a paddle attachment to whip the mixture very well then chill for at least two hours.
c.       Serve in individual bowls topped with sliced almonds.
3.)    Iced Jelly is a Singaporean staple in hawker markets. This easy dessert makes use of fresh fruit to add flavour, some plain jelly for texture, and crushed ice for added coolness. One of the more intriguing versions of Iced Jelly makes use of one of the most underutilised fruits in the country: the Soursop. Grab your Guyabano and make this refreshing dessert in a jiffy. Here’s how:
a.       Heat some guyabano meat with sugar (to taste) in a saucepan and let cool.
b.      Prepare some unflavored gulaman as per the instructions on the box.
c.       Slice the gulaman in cubes and place in bowls.
d.      Top the gulaman with some crushed ice and the prepared guyabano.
e.       Serve with a piece of Calamansi
4.)    Crème de Papaya is a popular Brazilian dessert that is starting to take the world by storm. It has three simple ingredients and is a cinch to prepare, making it one viable option for that quick summer party. To make the Crème de Papaya:
a.       Peel and deseed one chilled ripe papaya and cut into bit-sized protions
b.      Blend the papaya pieces with a scoop of vanilla ice cream and pour in a bowl.
c.       Top with a table spoon of Crème de Cassis ( a black currant liqueur) or honey.
5.)    Centik Manis is an old-school Indonesian dessert that is simple and very reminiscent of Filipino flavours. Served cold, this flan of coconut and tapioca is a filling cold treat perfect for a warm summer day
a.       Purchase several different colored tapioca balls (sago) in your local market or grocery. Combine the different colors and measure out half a cup of balls.
b.      In a pot, combine four cups of coconut milk, half a cup of white sugar, one screwpine (pandan) leaf, two teaspoons of vanilla extract, one fourth teaspoon salt, and one fourth cup of corn starch.
c.       Cook the ingredients in medium heat while stirring continuously until the mixture thickens.
d.      Once thick, add in the coloured tapioca balls.
e.       Wrap the mixture in banana leaves or pieces of plastic or ladle into molds.
f.       Chill for at least four hours and serve.