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Ingredients:

gelatin - 4 tsp
water - 4 tbsp
dried figs - 200 gm
eggs - 2, separated
sugar - 1/3 cup
mango pulp - 500 ml
cinnamon powder - 1 tsp
lime juice - 2 tbsp
double cream - 1 cup

Method:

Soak gelatin in water. Chop the figs, cover with 1 cup of water and simmer till soft. Cool slightly and blend in a mixer. Beat the yolks, one at a time into the fig puree. Dissolve the gelatin over a low flame and add to the fig mixture. Measure it and add enough mango pulp to make it 800 ml. Add sugar and lime juice to taste. Stir in cinnamon. Cool the mixture over ice, stirring frequently. When it begins to set, fold in the whipped cream (reserve some for decoration) and stiffly beaten egg whites. Chill in the refrigerator till set. Serve decorated with reserved cream and mango slices. -Rehana Khatri