Trifle (raspberry.custard Bowl) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sugar,
3 tbsp: Cornstarch,
1/4 tsp: Salt,
3 cup: Milk,
1/2 cup: Dry white wine,
3: Egg yolks, beaten
3 tbsp: Butter or margarine, softened
1 tbsp: Vanilla,
2 1/2 ounce: Whole blanched almonds,
2 package: Ladyfingers, 3oz
1/2 cup: Red raspberry preserves,
1 package: Frozen red raspberries, 12oz
1 cup: Chilled whipping cream,
2 tbsp: Sugar,
Directions:
Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan;
gradually stir in milk and wine. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute. Gradually stir at least
half of the hot mixture into egg yolks; stir back into hot mixture in
pan. Boil and stir 1 minute. Remove from heat. Stir in butter and
vanilla until butter melts. Cover and refrigerate at least 3 hours.
Soak almonds in hot water about 3 minutes; drain. Carefully cut
almonds lengthwise in half with sharp knife. Split ladyfingers
lengthwise in half; spread each half with raspberry preserves. Layer
in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4
cup of the halved almonds, half of the raspberries and half of the
pudding; repeat. Arrange remaining ladyfingers around edge of bowl in
upright position with cut sides toward center. (It may be necessary
to gently ease ladyfingers down into pudding about 1 inch so that
they remain upright.) Cover and refrigerate 30 minutes. Beat cream
and 2 tablespoons sugar in chilled small mixer bowl until stiff;
spread ocer top of dessert. Garnish with remaining almonds and
reserved raspberries. NOTE: Do not use soft-type margarine in this
recipe. From: Sandee Eveland
Source from luhu.jp
gradually stir in milk and wine. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute. Gradually stir at least
half of the hot mixture into egg yolks; stir back into hot mixture in
pan. Boil and stir 1 minute. Remove from heat. Stir in butter and
vanilla until butter melts. Cover and refrigerate at least 3 hours.
Soak almonds in hot water about 3 minutes; drain. Carefully cut
almonds lengthwise in half with sharp knife. Split ladyfingers
lengthwise in half; spread each half with raspberry preserves. Layer
in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4
cup of the halved almonds, half of the raspberries and half of the
pudding; repeat. Arrange remaining ladyfingers around edge of bowl in
upright position with cut sides toward center. (It may be necessary
to gently ease ladyfingers down into pudding about 1 inch so that
they remain upright.) Cover and refrigerate 30 minutes. Beat cream
and 2 tablespoons sugar in chilled small mixer bowl until stiff;
spread ocer top of dessert. Garnish with remaining almonds and
reserved raspberries. NOTE: Do not use soft-type margarine in this
recipe. From: Sandee Eveland
Source from luhu.jp