Trio of Bhapa Doi, Lime Jelly & Spiced Raspberry Compote
250ml Viva Whole Milk
100ml Millac Gold
300g condensed milk
250ml thick yoghurt
juice of 6 limes
1 drop green food colouring
85g liquid pectin
2 tbsp raw agave nectar
1 tbsp lemon juice
1sp corn starch
250ml orange juice
0.5 tsp cinnamon
500ml Millac Gold (whipped to garnish)
Heat sufficient water in a pressure cooker.
Put milk in a deep, stainless steel pan.
Add condensed milk, Millac Gold and yoghurt and whisk together until well blended.
Cover pan with cling film and seal it all around. Make a few slashes on the top and place the pan in the cooker. Put the lid on and take it out of the cooker for about 40 minutes and set aside to cool at room temperature.
Chill in the refrigerator.
Alternatively the mixture can be cooked in a pre-heated oven for about 30 minutes at 175°C.
Grate the peel of 6 limes and set aside.
Squeeze enough juice to measure 60ml and pour into a medium bowl.
Add lime peel and water, mix well and place 3 layers of damp cheese cloth over a medium bowl.
Pour juice mixture into cheese cloth, tie it closed and let it drip into a bowl until dripping stops (about 15 mins).
Measure 675ml of prepared juice into a pan, stir in sugar and add food colouring.
Bring mixture to boil on a high heat, stirring constantly.
Stir in pectin, return to full boil for one minute.
Skim off any foam, ladle into tray and chill.
In a large non-stick skillet or wide pan, combine agave, lemn juice, corn starch and orange juice.
Bring the liquid to the boil, stir in cinnamon, reduce to simmer and cook for 2 to 3 minutes stirring frequently.
Add the berries and remove from heat. Serve warm in an elegant dessert dish or glass.
Whip the Millac Gold until thick, place a spoon in hot water and then drag the spoon through it to form a quenelle. Place it on top of the final dish to garnish.