Dajaj Ablama
with Puck ®
A delectable dessert of homemade caramel, custard- covered bananas and chocolate spooned over with apricot preserves. Puck Whipping Cream adds the final tasty touch.
Serves 4 |
Ingredients |
|
Directions |
STEP 1
Pour the milk into a small saucepan. Carefully split the vanilla pod (if using) down the middle and scrape the tiny seeds into the pan.
STEP 2
Add the vanilla pod or vanilla essence to the milk and bring to the boil and then remove the pan from the heat. When the milk has cooled slightly.
STEP 3
Whisk together the sugar, corn flour and eggs until pale and creamy. Whisk in the milk and Puck Whipping Cream and return the whole mixture to the pan. Heat to simmering point, stirring all the time, and cook gently over a low heat until the custard thickens.
STEP 4
Leave the custard to cool, covered tightly with clear film. Ensure the clear film is pressed against the surface of the custard to prevent a skin forming.
STEP 5
Put the chocolate cake cubes in a big glass serving dish and spoon the apricot jam over them. Cover with a layer of banana slices and a layer of the prepared custard.
STEP 6
Whip the Puck Whipping Cream until firm and cover the trifle with it.
STEP 7
Garnish the cream layer with banana slices and cracked caramel pieces.
STEP 8
To prepare the caramel: Melt the sugar in a small pan with 4 tablespoons of water and when it dissolves, cook until it is just turning golden. Immediately pour on to a sheet of foil and leave to harden and then break the caramel into pieces. Chill the trifle for 2 hours before serving. |
Garnish Garnish with banana and apricot. |
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