FREEZE FRAME

Summer’s here and what better time than now to whip up those granitas and sorbets? Chances are, like us, you too have indulged in endless scrolling of Swayampurna Mishra’s drool worthy Instagram handle, @lapetitchef. The author of My Indian Kitchen and founder, owner of Lapetitchef, she shares with us easy to make, and easier to impress recipes that will help you make frozen desserts that taste as good as they look (maybe even better).

- Swayampurna Mishra

Buttermilk Honey Sorbet

INGREDIENTS

• 500 ml buttermilk

• 4 tbsp organic honey

• 2 zest of lemon

• 1 tsp Roasted cumin powder

• 2 tbsp fresh coriander leaves, finely chopped

For the tempering:

• 1/2 tsp mustard seeds

• few sprigs of fresh curry leaves

FOR PLATING:

• 1 peach sliced

• caramel tuile (toffee candy melted into a crisp, flat structure)

INSTRUCTIONS

For the sorbet

• Whisk together the honey and buttermilk till its thoroughly mixed. Add the lemon zest and remaining ingredients. Taste, add salt or honey as per taste. Pour it into silicon moulds or any mould of choice. Freeze overnight.

For serving

• Temper the mustard seeds and curry leaves in a little oil and pour it over the sorbet once the oil cools down a little. Dust with more cumin powder and garnish with caramel tuile and peach slivers. Serve immediately.

Recipe Notes

• For the best result, use a chilled plate or bowl while serving.

Strawberry Sorbet

INGREDIENTS

• 500 gm fresh strawberry, quartered

• 150 ml honey, or use stevia for a vegan alternate