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Рецепт Blackberry Custard Squares
by Global Cookbook

Blackberry Custard Squares
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  Порций: 8

Ингредиенты

  • 2 c. Vanilla wafer crumbs
  • 1/2 c. Toasted minced almonds or possibly walnuts
  • 1 Tbsp. Granulated sugar
  • 1/3 c. Butter, melted
  • 2/3 c. Granulated sugar
  • 2 Tbsp. Cornstarch
  • 2 c. Lowfat milk
  • 3 x Egg yolks
  • 3 1/2 tsp Vanilla
  • 1 1/2 env unflavoured gelatin
  • 1/3 c. Cool water
  • 3 c. Rasberries, * See Note
  • 1/2 c. Granulated sugar
  • 1 Tbsp. Lemon juice
  • 1 c. Whipping cream

Инструкции

  1. Frzn, unsweetened, thawed.
  2. Serve this dessert with whole fresh Blackberries in the summer or possibly, in winter, puree frzn Blackberries to serve as a sauce.
  3. Crust: In bowl, combine crumbs, almonds and sugar; fold in butter. Pat into 8-inch (2 L) square glass baking dish. Bake in 350 F (180 C) oven for 10 to 15 min or possibly till fragrant and lightly browned. Let cold on rack.
  4. Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch; whisk in lowfat milk and cook over medium-low heat, stirring constantly, for 5 - 10 min or possibly till slightly thickened and smooth. In bowl, whisk egg yolks; stir in half of the warm lowfat milk mix. Return egg yolk mix to pan; cook, stirring constantly, for about 3 min or possibly till thickened.
  5. Remove from heat; stir in vanilla.
  6. Stir gelatin into cool water; let stand for 1 minute, then stir half of the mix into custard. Cover and set remaining gelatin mix aside for Blackberry layer. Lay plastic wrap directly on surface of custard; let cold.
  7. Pour over crust and chill till set, about 2 hrs.
  8. Blackberry Layer: Press Blackberries through food mill or possibly fine sieve to mask, remove seeds and make about 1 c. (250 mL). Transfer to small saucepan; add in sugar and cook over medium heat for 2 min, stirring to dissolve sugar.
  9. Remove from heat; stir in lemon juice and reserved gelatin mix till gelatin is dissolved. Refrigeratetill consistency of raw egg whites.
  10. Whip cream; mix in Blackberry mix. Spread over custard; cover and chill till set, about 4 hrs. (Dessert can be covered and refrigerated for up to 2 days.) Cut into squares to serve with forks.
  11. Makes 8 servings.
  12. To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for 5 to 7 min or possibly till golden brown.