Updated: April 30, 2016 5:17:24 pm
While I was studying climate change, one of our professors would come to class with his laptop and a mason jar of water. It wasn’t to stick flowers in, as I discovered. It was his water bottle. As we pored over climate governance case studies, I couldn’t help but wonder about the idea of drinking from a mason jar. Of course now these jars are everywhere – hipsters are chugging cocktails from it, the health conscious are putting salad layers in them, designers are turning them into mini lanterns, and some people still use them to store jam in. There are reasons behind the “rise of the jars”, as this ThinkProgress article explains – from being more economical, ecological conscious, and because it evokes a sense of nostalgia.
Bakers, of course, love these jars, pressing all sorts of desserts into them. From tiramisus to creamy concoctions, everything’s now available in a glass jar. And given that Bengaluru’s going through, what can only be described as extreme weather conditions, I decided it’s time to make desserts in a jar and tuck them into the fridge for SOS it-is-too-hot moments. Because honestly, it is too hot to get close to an oven. Which is why I am thinking sorbets, ice creams, and cold desserts.
I have been trying all sorts of combinations – Greek yoghurt, seeds, and mangoes; Mascarpone cheese, ginger biscuits, and mangoes; ice cream, mangoes, and leftover cake. I am guessing you can see a pattern there – mangoes. Maybe I should say fruit, but really it’s been mangoes that have been going into the jars, but you can use whatever fruit is in season. And the best thing is it really doesn’t need exact measurements – you can add more fruit, more yoghurt, more cheese, depending on what you feel like. Or what the weather allows.
For the filling
70g- Mascarpone cheese
70g- Cream cheese (Britannia has an Indian one now)
20g- Fairtrade castor sugar
1/8tsp- Vanilla extract
1 to 2- Mangoes
1- Jar (let us not forget the jar)
For the biscuit layer
½ packet- Ginger biscuits
2 tbsp- Melted butter
* Blitz the biscuits in a blender until fine.
* Mix the crumbs with melted butter until it can come together to form a ball when you squeeze it.
* Layer the bottom of the jar with the biscuit-butter dough. It can be about a centimeter thick.
* The ginger, you will find, goes very well with the mango. Don’t pack it down, else it will stick to the bottom and freeze. Stick the jar into the fridge.
* Using a hand-held mixer, whisk the Mascarpone and cream cheeses along with the sugar.
* Make sure there are no lumps in the batter. Now add vanilla extract and give it one more whizz. You could add a smidgen of ginger powder or cinnamon instead.
* Add a spoonful of the cheese mix to the jar.
* Next add chopped mangoes. Drizzle in some more of the biscuit mix.
* Add another layer of the cheeses, and top with more mangoes.
* Let it chill for at least a couple of hours. Dig in straight from the jar.
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