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Bright and beautiful

YELLOW DELIGHT Physalis

YELLOW DELIGHT Physalis

Physalis or cape gooseberry is known as Ashwagandha in Ayurveda. A berry not so popular among the common people, it is used mostly as a garnish fruit in desserts. When ripe, they resemble yellow cherry tomatoes and can be eaten raw or used in preserves. Like the tomato which belongs to the same family, it bears yellow flowers. It possesses a very sweet but tart flavour making it suitable for many different dishes. Often canned whole and preserved as jam, cape gooseberries are also sold fresh and used for sauces, pies, puddings and chutneys. Physalis grows prolifically in India and the neighbouring countries.

In Ayurveda, it is regarded as a herb that works to normalise physiological function. The berries are used as a substitute for rennet to coagulate milk in cheese making. Fruits, leaves and seeds of physalis have been traditionally used as an aphrodisiac and a diuretic and for treating memory loss. Physalis is a good source of vitamin A and C, beta-carotene, iron, and calcium, and contains trace amounts of B vitamins. Also, due to its high content of vitamin A, calcium and phosphorus, it reportedly helps control diabetes, clean the blood and aid in the treatment of the prostate gland.

Now, for a recipe.

Ingredients

Eggs: 5

Castor sugar: 225 gm

Lemon juice: 30 ml

Corn flour: 15 gm

Oil: 10 ml

Pineapple: 1

Dark chocolate: 75 gm

Physalis: 6

Granulated sugar: 75 gm

Water: 75 ml

Whipped cream: 300 ml

Method: Separate the egg whites and whisk them until thick. Add sugar little by little and keep whisking or else it will split. Keep whisking till it forms a ribbon consistency i.e. when lifted by a ladle, the mixture should pour like a ribbon.

Mix together corn flour and lemon juice, and pour it into the egg mixture. Whisk again gently. It will form a thick and shiny mixture.

Take a savarin mould, line it with a little oil and pour the egg mixture. Place it in a preheated oven at 160 C for about 30 minutes till it forms a very light brown colour. Allow it to cool before demoulding.

Peel and core the pineapples. Cut into quarters.

Melt the chocolate in a bowl over boiling water. Dip the physalis to cover the fruit and allow them to cool on a baking paper.

Put the sugar with water in a saucepan, bring it to boil. Skim off any impurities. Leave it to cool. Blend the rest of the pineapple with this sugar syrup and a little lime juice till smooth.

Spread the whipped cream on the baked meringue; decorate the pineapple and chocolate dipped physalis. Be innovative to decorate the fruits and top it up with chocolate sauce if required.

PRADEEP PRASANNAN

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