I am always in awe of nature for it has given us such beautiful colours in the form of fruits, flowers,plants . I love trying different ways to use the colours provided by nature, be it turmeric ,beetroot, spinach or ambadi (local)flower.
This weekend when i had fresh jamuns (fruit), i was attracted to the deep colour the fruit has to offer. I wanted to try and make something with it. A few failed experiments like panna cotta and finally a dish with the ‘jamuni’(purple) colour.
The dish is the new age dessert combining both tangyness and sweetness. If you are like me who loves red velvet cake or lemon tarts then you will definitely love this. It is a beautiful amalgamation of sweet , rich, crunchy crust along with soft tangy and coconut flavored filling.
- 1/4 cup butter i have used salted butter
- 1 tbsp coconut oil
- 1 tsp honey
- 1 tsp vanilla extract
- 20 number Jamuns
- 2 to 3 tbsp sugar
- 10 no. Oreo biscuits with filling
- 2 tbsp melted butter
- 50 grams white chocolate for drizzling on top
- 50 grams dark chocolate for drizzling on top
- 1/4 plus 1/8 cup desiccated coconut
- 5 no choco chips for garnish
- 4 no butterscotch chips for garnish
- a few dried rose petals
- 3 no cashews or any other dry fruit of choice finely chopped
- Take 10 oreo biscuits with filling and pulse them for a few seconds in the blender. Add melted butter to them.
- Grease pie tart and pour this crushed oreos in it. Applying slight pressure set this oreo mix as a crust, covering all sides of the tart.
- Bake this crust at 170 degree for 5 to 8 minutes. This step is optional as it can be no bake tart as well. However if you like little crisp tart then baking can be done.
- Once cool, refrigerate the tart for at least 30 minutes to set.
- In the meantime, take jamuns and remove seeds from the pulp with help of knife.
- In a wok, take jamuns and add 2 tbsp of sugar and 1 tsp water. Gently heat for 5 minutes stirring continuously. When these become mushy and soft, turn off the flame. Pour this in blender and form a puree.
- In another kadhai or wok, take butter, coconut oil, honey and vanilla. Turn on the heat and on low heat melt everything together for a minute or so.
- Take desiccated coconut in a bowl and pour the butter honey mix into it. Also add the jamun puree and mix well. This will be our filling.
- Take out the refrigerated crust and fill it with jamun coconut mix and level with spatulla
- Keep in fridge for at least two hours
- Once chilled and set, take out of fridge and drizzle melted white chocolate, dark chocolate on top. Also garnish with whole jamuns or chocolate covered jamuns, dried rose petals, rose leaves, finely chopped cashews, choco chips, butterscotch chips and flowers.
- Cut and enjoy!