Wednesday, 2 October 2013

Triffle pudding

CHEF BB
Triffle pudding

Ingredients
Milk                                                             2 cups
Powdered sugar                       1 ¼ cups
Custard powder                        2 tbsp
Fresh cream                               300 gm
Vanilla essence                       10 drops
Mixed fruits chopped          as required                   
Eggless sponge cake            01 no
Mixed fruit jam                          04 tbsp

Method of preparation

Heat the milk with six tablespoons of powdered sugar. Dissolve the custard powder in little cold milk and add to the hot milk. Stir constantly till thick. Cool. Take fresh cream in a vessel. Add the remaining ¾ cup of powdered sugar and beat over ice cubes. Reserve 1/4 of cream for decoration.
To the cooled custard, add the essence and the remaining fresh cream. Spread half the cream custard in a pudding tray. Spread half of the fruits. Cut the cake into slices. Apply jam on one side and arrange over the fruits.
Spread the remaining fruits. Pour the remaining custard cream and spread till smooth. Decorate with stiffly beaten fresh cream and some fruit pieces.

Note: - you can use in mix fruits 1 apple, 2 oranges, 1 sweet lime, 1 banana, a few seedless grapes

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