Here is an easy dessert that you can serve to friends no matter how awesome they are !
Fruit Verrine
Cake
Recipe here. Cut the cake into rounds fitting the dessert cups you have. You need two cake rounds per /serving. I usually slice the 9X13 sheet cake into two layers before punching the circles out
Thin custard
1 ½ cups milk
1 cup water
1 egg yolk
½ tbsp. corn starch
¼ cup sugar
¼ tsp vanilla essence
Blend all ingradients together and cook at low heat with constant stirring till the mixture bubbles plus one minute. Cool down, do not refrigerate. Add 1 tbsp. rum if you will
Thin fruit syrup
1 cup strawberry jam
2 cup water
1/2 tsp gelatin
2 tbsp rum ( optional)
Mix all ingredients together in a blender and warm in a sauce pan till the mixture looks clear. Cool down, do not refrigerate.
Fruits
Finely chopped banana and strawberry – 3 cups
Whipped cream
Whip 2 cups of cream with ¾ cup confectioners’ sugar till soft peaks form
Putting it all together:
Take two cake circles. Keep the first one in the dessert cup and add the thin fruit syrup till the cake is soaked. Arrange the fruit pieces on top and keep another cake circle on top, gently press down. Spoon some thin custard over to soak the cake. The custard will take some time to seep in , wait 10-20 minutes before proceeding to the next step. Top with whipped cream and level with a spatula. Refrigerate for a minimum of 2 hrs. Decorate with thin strawberry slices
I have made 12-36 individual servings out of the measurements given here, depending on the size of the serving glass used
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