30 oz Paneer cheese made from 1
-1/2 gallons of milk or 2
-containers; (15 ounces
-each) ricotta cheese
2 c Packed fresh homemade bread
-crumbs
2/3 c Sugar
1/4 ts Coarse salt
2 lg Eggs; lightly beaten
1/2 c Melted unsalted butter
1 1/2 ts Freshly ground cardamom;
-(from 8 green cardamom
-pods)
1/2 ts Almond extract
3/4 c Finely diced ripe but firm
-mangoes
1/2 c Sliced almonds
-MANGO SAUCE-
1 lg Ripe mango; peeled, pitted,
-and flesh chopped
1/3 c Pineapple juice or peach
-nectar
2 ts Lemon juice
2 tb CrPme Cassis; (up to 4)
1/4 ts Nutmeg
1 pn White pepper
Also, 2 recipes from food network that I’ve meant to try but haven’t. They
looked great on the show, Cooking Live.
Preheat oven to 325 degrees. In a large bowl, stir together cheese, bread
crumbs, sugar, salt, eggs, butter, cardamom, and almond extract. Spoon into
a greased 9- x 9-inch baking pan. Smooth top, and sprinkle with mango and
almonds.
Bake on middle rack of the oven until top is golden, about 1 hour and 15
minutes. Let cool (it will keep in refrigerator for a week). Cut into
3-inch squares and serve with mango sauce (see recipe below).
Yield: 6 servings
MANGO SAUCE: Combine all the ingredients and puree in a food processor.
Refrigerate and chill until needed.
Yield: 2 cups
Yields
1 Servings