Eunice is my Goan friend. like the unlimited liking i have for Goa there is this balmy feeling i get about my Goan friends; Eunice one of them. she told me this easy recipe which is like a basic cheesecake. it's a high-scoring dessert for the option of your choice fruit it affords. the final result is a lovely blend of colours and taste.
seasonal fruit-2 cups (about)
(preferrably fresh mango; canned cocktail fruits work equally well)
marie biscuits (arrowroot; graham crackers)-50 nos
condensed milk (sweetened)-400 ml
amul fresh cream (or any other lite cream)-600 ml
Run the fruit in the mixer for a soft mash and keep aside. powder the biscuits in the mixer. melt butter in a pan and add the powdered biscuit. mix well and turn off the flame. take this biscuit-butter mix and press into the bottom of the dessert bowl. refrigerate for 10 mins and take out. blend the condensed milk and cream well. dissolve the gelatin in half cup water in a double boiler and let it melt thoroughly. pour the gelatin into the cream-condensed milk mix and pour it atop the biscuit layer. refrigerate till it sets (about 3 hours). take it out and add the mashed fruit layer. garnish to your choice.
I used mango once and canned cocktail fruits. mango works best. the biscuit and butter quantity can suit your discretion. my photograph shows the pudding that was not completely set. otherwise you can cut it out like a cheesecake and comes off in three distinct layers.
If you roughly halve the quantity use 1 1/2 tbsp gelatin. With strawberries use just a quart cup mashed. Mangoes are the delight here.