No-Bake Mango and Cardamom Cream Icebox Cake with Salted Pistachio – Wired PR Lifestyle Story
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As much as I love baked desserts, in the summer, I go for sweets that don’t require me to turn on the oven. Any excuse to stay cool and still satisfy my sweet tooth it is a great victory. Add the ice cream cake. If you’ve never been into the world of icebox cakes, welcome. We are happy with you.
Like trinkets, an ice cream cake is to cover some cream, biscuits and fillings placed in the fridge. The result is a layered dessert that looks like a layered cake when sliced. Except, not in the oven it is necessary!
To create a delicious summer, I decided to play with some of my favorite flavors. If I say so myself, it might be one of my favorite things I’ve ever done.
I love mangoes, I grew up mango lassi’s after all — and the longing for sweet summer fruit is essentially a matter of year-round love. (See also: mango salad and perfect mango kheer.) So when I thought the fresh flavor of the ice cream cake wasn’t going to be incredibly sweet, of course I wanted to use sun fruit.
The layers of this particular ice cream cake include mango puree, cardamom cream, biscuits and salted pistachios.
Let’s talk about mangoes. Here you want ripe and fresh mangoes to play with the sweet taste of the fruit. I used Kent mangoes from the Indian grocery store, and I swear they are different from the mangoes we get at other grocery stores. Some people prefer Ataulfo mangoes, but you want to make sure the mangoes are ripe and fiber-free, so you’ll get a smooth, smooth texture from pure. All you have to do for this layer is mix in a fruit blender with lime juice and a pinch of salt. I store the excess puree in a masonry bowl and store it in the fridge. Honestly, I eat it with a spoon straight from the pot!
Next up is our cardamom cream. I also ate another layer next to the spoon. Since I don’t like super sweet desserts, I wanted this layer to have a bit of a lump and bite, so I folded the soft milk cheese a bit into the cream which gave it a nice bite that went well with the mangoes. Kickam is a fresh cardamom on the ground that gives the cream a sweet, floral scent that is so good. It’s one of my favorite flavors and I recommend using fresh ground cardamom on top of the pre-cultivated option on the ground. Fresh cardamom is literally magic and it really makes a big difference here!
The layer that keeps everything standing is our biscuits. I’ve seen so many hot ice cream cakes that use crackers, and although I love the Graham cracker, I used the ones I had in my first pantry, which is the Marie biscuits I ate when I grew up. chai cups. The biscuits smooth well without falling into the cream, but you can safely use the crackers here.
And finally, for the crunchy and textured, I crushed a salty pistachio to finish it all off. All I did here was split the roasted pistachios, crush some leftover biscuits, and sprinkle a little Maldon salt to create the toast. It gives the cake a nice crisp and a little salt to cut the sweetness.
All the layers match together in the sky, the can ate me straight.
The best part of an ice cream cake is supposed to look rural. Not everything has to be tidy and perfect — and isn’t the atmosphere like that today? No one wants an elegant dessert that should be absolutely perfect, I prefer something plain that tastes delicious!
If you care a little more about presentation, I have a tip for you. After removing the ice cream from the plastic storage tray and placing it on the serving tray, you can use a compensated spatula to spread the creamy cream on the sides of the cake before adding a little tidying up. crushed.
Prepare the cans, it’s time for dessert!
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