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Рэцэпт: Typsy Laird

Друкарка

Рэцэпт: Typsy Laird

yield: 1 LARGE OR 6 INDIVIDUAL prep time: 20 MINUTES cook time: 7 MINUTES total time: 27 MINUTE

Інгрэдыенты

База

    12 oz (more or less) sponge or pound cake

    5 oz Sherry

    2 oz Drambuie

    8 oz raspberry jam

    finely grated rind of a fresh, organic lemon

    2 oz (about 6 ladyfingers)

Заварной крэм

    Жаўткі 4

    20 oz milk

    3 лыжка цукру

    1/2 ч. Л. ваніліну

Cream topping

    8 oz heavy whipping cream

    1 or 2 tsp Drambuie

інструкцыі

Збярыце аснову

  1. Break the sponge cake into pieces and place on the bottom of a trifle bowl (or individual bowls).

  2. Place the Sherry and Drambuie in a measuring jug. Heat the jam slightly and add a little of the liquor to make it a bit runny. Pour the jam over the cake evenly.

  3. Add the crushed biscuits on top of the jam and sprinkle the lemon rind over the biscuits.

  4. Next, douse the liquor over the top of the crushed biscuits. Leave to soak.

Make the custard

  1. Put the hot custard into a bowl to cool a little, stirring constantly, before adding to the top of the trifle base. Cover and refrigerate overnight (at least 8 hours).

Top with cream

  1. Whip the cream and 1 or 2 tsp of Drambuie. (If desired, you can add some raspberries on top of the custard to add a little more color.) Spoon or pipe the whipped cream onto the top of the trifle. Decorate with almonds, raspberries and mint leaves.


Больш падрабязна пра Калядны блог or Купляйце зараз на Калядным кірмашы Шміта

Рэцэпт: Typsy Laird

Рэцэпт: Typsy Laird

апублікавана Хэдзі Шрайбер on

yield: 1 LARGE OR 6 INDIVIDUAL prep time: 20 MINUTES cook time: 7 MINUTES total time: 27 MINUTE

Інгрэдыенты

База

    12 oz (more or less) sponge or pound cake

    5 oz Sherry

    2 oz Drambuie

    8 oz raspberry jam

    finely grated rind of a fresh, organic lemon

    2 oz (about 6 ladyfingers)

Заварной крэм

    Жаўткі 4

    20 oz milk

    3 лыжка цукру

    1/2 ч. Л. ваніліну

Cream topping

    8 oz heavy whipping cream

    1 or 2 tsp Drambuie

інструкцыі

Збярыце аснову

  1. Break the sponge cake into pieces and place on the bottom of a trifle bowl (or individual bowls).

  2. Place the Sherry and Drambuie in a measuring jug. Heat the jam slightly and add a little of the liquor to make it a bit runny. Pour the jam over the cake evenly.

  3. Add the crushed biscuits on top of the jam and sprinkle the lemon rind over the biscuits.

  4. Next, douse the liquor over the top of the crushed biscuits. Leave to soak.

Make the custard

  1. Put the hot custard into a bowl to cool a little, stirring constantly, before adding to the top of the trifle base. Cover and refrigerate overnight (at least 8 hours).

Top with cream

  1. Whip the cream and 1 or 2 tsp of Drambuie. (If desired, you can add some raspberries on top of the custard to add a little more color.) Spoon or pipe the whipped cream onto the top of the trifle. Decorate with almonds, raspberries and mint leaves.


Больш падрабязна пра Калядны блог or Купляйце зараз на Калядным кірмашы Шміта


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