Mixed Fruit Smoothie

Ingredients

• 2⁄3 cup fresh strawberries/ blueberries
• 2⁄3 cup fresh cherries, pitted
• 1 large banana, cut into small pieces
• 4 tablespoons chocolate syrup
• 1 cup sugar-free vanilla ice cream
• 1 cup Purabi milk, chilled
• 3⁄4 cup yogurt

Method

• Add all ingredients to the blender.
• Blend until smooth. Serve and enjoy.

Chicken Stew with Milk

Ingredients

• 2 teaspoons refined oil (preferably olive oil)
• 250/350 gm boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, finely chopped
• 2 carrots, cut into 1/2-inch thick chunks
• 1 bay leaf
• 1 cup chicken stock
• Salt and pepper- as per taste
• 1 large potato cut into 1-inch cubes
• 2 tablespoons butter
• 2 cups Purabi milk

Method

• Generously salt and pepper the chicken.
• Heat oil and butter in a heavy bottomed pot over medium heat and add chicken, fry till it become light brown.
• Flip the chicken over and then add the onions on top. Cover with a lid and let the the onions steam until tender (about 10 minutes).
• Add the potato, carrots, bay leaf, chicken stock and salt. Cover with the lid and continue to cook until the potatoes and carrots are tender (about 20-30 minutes).
• Add milk to the stew and simmer. Cover again and slow cook until it comes to a boil and gets thick.
• Adjust salt and pepper to taste and cook over medium-low heat and add up some more butter.
• Keep it covered and remove from the heat.  Garnish of your choice.
• Serve with garlic or plain crusty toasts. 

Chocolate Mousse

Ingredients

• 340 gm chocolate (light and dark chocolate in 40:60 ratio, finely chopped)
• 2 large egg yolks
• 2 tablespoons sugar
• 1 cup Purabi milk
• 2/3 cup whipping cream

Method

• Place chocolate in a heatproof bowl and melt over a pot of simmering water. Remove from heat and set aside.
• In a mixing bowl combine egg yolks and sugar and beat until they combine well.
• Add milk and whipping cream to the mixture, and bring to a simmer over low heat. Let thicken until it coats the back of a wooden spoon.
• Now pour it into a large mixing bowl and process with an immersion blender to get rid of any lumps.
• Slowly pour the mixture into the melted chocolate, (one third amount at a time) stirring to combine. Place one and a half cups cream in bowl of a stand mixer and whisk with the whisk attachment until soft peaks form.
• When the chocolate mixture has cooled, fold in the whipped cream with a flexible spatula. 
• Divide mousse among dessert glasses and chill for 12 hours. Ready to serve.