Main Recipes

Chapter 24

-Recipes-

Ingredients:

Pudding base:

10 tablespoons sugar

5 tablespoons cornstarch

½ teaspoon salt

5 cups low fat milk

4 egg yolks, lightly beaten

3 tablespoons butter

1 ½ tablespoons vanilla extract

Whipped cream/Topping:

1 ½ cups heavy whipping cream

¼ cup sugar

2 teaspoons vanilla extract

2 cups strawberries, diced

2 cups blueberries, diced

1 store bought pound cake, cubed into ½ inch pieces

Professional grade pink food colouring

Optional:

Edible glitter

Directions:

1. Place sugar, corn-starch, salt and milk into a small saucepan, whisk and bring to a simmer.

2. Stir until slightly thickened, about 3 minutes.

3. Whisk a small amount of the milk mixture into the beaten yolks and whisk the mixture back into the hot milk mixture.

4. Whisk until the pudding is just thick enough to sit onto top of itself.

5. Stir in the butter and vanilla until fully combined.

6. Push the pudding through a fine sieve strainer and set aside to cool.

7. While the pudding cools, place the heavy cream, sugar and vanilla in a mixing bowl and beat with a hand mixer until stiff peaks form.

8. Pour the pudding into a bowl and stir the strawberries and a few drops of pink food colouring.

9. Stir together until fully combined.

10. Pour the strawberry pudding mixture into the bottom of the trifle dish and level off until smooth.

11. Next, layer ½ the cubed pound cake over the pudding and top with ½ of whipped cream.

12. Pour more of the pudding over the whipped cream and top with remaining pound cake and whipped cream.

13. Chill in the refrigerator for at least an hour.

14. Finish with edible glitter, if desired and serve.

Knickerbocker Glory

Ingredients

• 2-4 scoops of vanilla icecream
• 2-4 scoops of strawberry icecream
• 100 grams strawberries, washed and sliced
• 50 grams cashews, dry roasted
• 50 grams flaked almonds, dry roasted
• 200 ml Fresh cream, whipped with 1/4 tsp vanilla extract
• 3-4 tablespoon Strawberry compote
• For Strawberry compote
• 250 grams Fresh strawberries
• 50-75 grams Sugar
• 1/2 tsp lemon juice
• 2 tablespoon Water

Directions:

Strawberry Compote

• Wash the strawberries and slice them.
• Mix all the ingredients in a pot on medium heat.
• Now bring it to a boil and cook over low heat for 15-20 minutes.
• Now chill the compote until used.

For the Sundae

• In a large tall glass, add in the sliced strawberries as the base layer.
• Add in a scoop or two of strawberry icecream and vanilla icecream.
• Now pour the strawberry compote over the icecream.
• Then tip in the chopped and roasted nuts.
• Top it with fresh whipped cream and a glazed cherry.

-Compiled by Angelina Valles