Ingredients

Kokum - 100gm (3 oz) (Substitute - Tamarind)

Chandan (sandalwood syrup) - 240ml (1cup)

Chocolate Tuilles

Lemon juice - 240ml (1 cup)

Dark chocolate - 90gm (3 oz)

Preparation

1. The kokum: Clean, wash, put in a pan, add 480ml (2 cups) of water, bring to a boil, reduce to low heat and simmer, stirring occasionally, until reduced by half. Remove and strain through fine muslin, or a fine mesh sieve (strainer) into a stainless steel bowl.

2. The barraf (ice): Add sandalwood syrup, lemon juice and 480ml (2 cups) of water to the kokum extract and mix well. Now put the mixture in the gelato machine or ice cream maker (the one that churns in the freezer of a refrigerator) and churn until set.

3. The chocolate tuilles: Melt chocolate in a double boiler and divide into eight equal portions. Then, using a brush, "paint" the inside of a metal bowl with a portion of the melted chocolate and keep aside to set. When set, repeat the process. Un-mould when the tuilles are firmly set.

To serve

1. Put four equal-sized scoops of barraf in each of the tuilles and serve with raspberry (or any other tangy fruit) coulis.

2. Break into small pieces and put in a round bottom bowl. Boil enough water in a large pan, reduce to low heat, put the bowl in it and simmer until the chocolate just melts. (Ensure the chocolate does not overheat) Remove and keep aside.

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