Vienetta Parfait Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Melt the chocolate in a heatproof bowl set over, but not touching, a pan of simmering water. Pour the chocolate onto a large tray lined with clingfilm. Spread out to a very thin layer with a palette knife and leave to cool. Once set, cut it into shards. To make the butterscotch, put the caster sugar in a dry, heavy-based saucepan and dissolve over a low heat – jiggling the pan rather than stirring the mixture so that the sugar does not catch or form lumps. Once the sugar has turned to a golden colour, remove the pan from the heat, and stir in the butter and cream. Season with 1 tsp salt flakes and set aside to cool, then chill in the fridge until needed. To make the ice cream, put the sugar and 3 tbsp water in a small saucepan, and heat until the sugar has dissolved – do not stir. Using a sugar thermometer, bring the temperature up to 120c. Meanwhile, put the egg yolks in a food mixer and whisk until thick and fluffy. Once the sugar syrup reaches 120c, slowly pour it over the beaten egg yolks, whisking until pale and mousse-like. Whip the double cream and vanilla seeds together in a separate bowl until they form soft peaks. Carefully fold the cream into the egg mixture. Leave in the fridge to chill. Prepare a 1-litre terrine mould by covering in clingfilm a couple of times, then line with a sheet of baking parchment. Make sure the ice cream and butterscotch are completely cold before you assemble the parfait,

Method:
Boil the milk. Once the milk comes to a boil, add cream and give a good stir. Simmer for 30 minutes and keep stirring in between. Next add sugar and simmer then add chopped pistachios, saffron milk and cardamom powder. Let cool completely. Transfer mixture to kulfi moulds. Freeze overnight.

Method:
Cook milk till slightly reduced, thicken with corn flour paste, remove and cool, add condensed milk, saffron, kewra essence. Serve garnish with almonds and pistachio.

Method:
Cook milk and sugar in a pan for 15 minutes till slightly reduced, dissolve corn flour in ¼ cup milk add to the boiling milk stirring and cook till thick. Add khoya and remove, cool mixture add saffron, kewra, green cardamom ground, condensed milk and cream. Put mixture in a well-greased loaf tin, cover and freeze till set, remove and cut in slices. Serve with Rabri.

Method:
Simmer the sugar, corn flour, cocoa powder and milk in a saucepan Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Refrigerate until cool. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm.