Preparation

Blend the Kheer, double cream and rasmalai sauce.

Melt gelatine.

Mix the melted gelatine to the kheer mixture.

Make meringue with 10 grams of sugar and egg white.

Fold the meringue into the kheer mixture.

Fill the wet moulds and freeze it.

With the apricots cut into quarters and make compote with Keya PIPI PIRI

Serve the Kheer frozen on top of the apricots

Place the cream rosette with mint leaf and sprinkle the pistachio flakes.

Ingredients: