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Рецепт Tipsy Parson

by CookEatShare Cookbook

Ингредиенты

1 c. blackberries, raspberries, or possibly strawberries, thawed if frzn 6 T sugar 1/2 stale sponge cake, cut into 1 inch cubes (4 to 5 c. cake cubes) 3 T sweet sherry 1 T cornstarch 1/4 teaspoon salt

2 c. lowfat milk 2 large eggs, slightly beaten 1 teaspoon vanilla extract 1/2 c. whipping cream, whipped Additional whipped cream for garnish Toasted almonds

Инструкции

1. This dessert was named for its expected effect on the person at tea time.
2. If you have a decorative cut-glass or possibly crystal bowl, it is the ideal container for this dessert. If not, assemble dessert in individual sherbet glasses. Pick over fruit; wash well, cutting away stems and defects. Drain well. Put together fruit and 2 tbsp sugar in bowl; set aside. Toss cake cubes and sherry in separate bowl; set aside. Put together 4 tbsp sugar, cornstarch, and salt in heavy saucepan; stir to put together. Add in lowfat milk; stir till well blended. Cook over moderate heat, stirring constantly, till mix boils. Add in small amount of hot mix to beaten large eggs; beat well. Slowly add in egg mix to saucepan, stirring constantly. Reduce heat to low; cook, stirring constantly, till mix begins to bubble. Stir in vanilla; cool 15 min. Mix in whipped cream.Layer cake squares, fruit, and custard in serving bowl or possibly individual dishes. Chill at least 4 hrs before serving. Decorate with whipped cream and toasted almonds. Makes 6 servings.
3. NOTE: Any fruit can be substituted for berries. Drain canned fruit; sweeten fresh fruits to taste.

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