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Last Updated Wednesday December 07 2016 02:03 PM IST

Julienne Rock Pudding

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julian-rock-pudding

Finish up your Easter lunch with this gorgeous dessert; made with pineapples and cream, this pudding will sure whips up some good fun.

Ingredients

1

1 tin (850g) tinned pineapple (The tinned pineapple should have been cut into one-inch pieces and suspended in pineapple juice)
1 tin condensed milk
24 cherries
2 tsp brandy (can avoid)

2

12 apricot

For the garnish (3)

1 tsp white sesame seeds
2 dsp cashew minced
3 dsp coconut grated
1/4 tsp black sesame seeds
1 dsp sugar

Preparation

Mix ingredients under 1 and refrigerate
Cook apricots in a pressure cooker and then cool it in a fridge
Heat a wok, add ingredients marked under 3 except for the sugar, and saute in a low flame
When colour changes, add sugar and cook until it turns dark brown. Keep aside
In a glass bowl, pour out the pineapple and pour fresh cream on top in small circles
Garnish with the fried garnish
On top of each cream circle, place an apricot so that the cream form a boundary around the apricot
Refrigerate and serve

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