1/2 litre milk
125 gm sugar
200 gm over ripe custard apple puree
1 tbsp gelatine
150 gm whipped cream
a) Separate the egg yolk an beat with sugar till it becomes
b) Add the boiled milk (room temp.) with gelatine (melted)
and keep in the freezer.
c) Add beaten white of an egg, whipped cream and custard
apple puree to it and fold in well.
d) Turn the mixture in a mould to set in the freezer. Pipe
whipped cream on top.