|
1/ |
Heat milk,
add drained balti paste to it and mix well and pass this through a strainer. |
|
2/ |
Dissolve
the gelatine in warm water and add to the milk and balti paste mixture. |
|
3/ |
Cool in
room temperature. |
|
4/ |
Whip cream
and sugar to semi-solid consistency and fold in the mixture. |
|
5/ |
Pour into
moulds and chill in refrigerator till set |
|
6/ |
When set,
de-mould and garnish with balti sauce, which is made by mixing the
balti paste, icing sugar and liquified cream then straining. |
