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Resipe: Typsy Laird

Mahigalaon sa Tig-imprinta

Resipe: Typsy Laird

yield: 1 LARGE OR 6 INDIVIDUAL prep time: 20 MINUTES cook time: 7 MINUTES total time: 27 MINUTE

Sagol

Base

    12 oz (more or less) sponge or pound cake

    5 oz Sherry

    2 oz Drambuie

    8 oz raspberry jam

    finely grated rind of a fresh, organic lemon

    2 oz (about 6 ladyfingers)

Custard

    Ang mga itlog sa itlog sa 4

    20 oz nga gatas

    Ang 3 tsp sugar

    1/2 ka kutsarita nga vanilla

Cream topping

    8 oz bug-at nga whipping cream

    1 or 2 tsp Drambuie

Panudlo

Tigoma ang sukaranan

  1. Break the sponge cake into pieces and place on the bottom of a trifle bowl (or individual bowls).

  2. Place the Sherry and Drambuie in a measuring jug. Heat the jam slightly and add a little of the liquor to make it a bit runny. Pour the jam over the cake evenly.

  3. Add the crushed biscuits on top of the jam and sprinkle the lemon rind over the biscuits.

  4. Next, douse the liquor over the top of the crushed biscuits. Leave to soak.

Make the custard

  1. Put the hot custard into a bowl to cool a little, stirring constantly, before adding to the top of the trifle base. Cover and refrigerate overnight (at least 8 hours).

Top with cream

  1. Whip the cream and 1 or 2 tsp of Drambuie. (If desired, you can add some raspberries on top of the custard to add a little more color.) Spoon or pipe the whipped cream onto the top of the trifle. Decorate with almonds, raspberries and mint leaves.


Basaha ang dugang pa Usa ka Blog sa Pasko or Mamalit Karon sa Schmidt Christmas Market

Resipe: Typsy Laird

Resipe: Typsy Laird

posted sa Hedi Schreiber on

yield: 1 LARGE OR 6 INDIVIDUAL prep time: 20 MINUTES cook time: 7 MINUTES total time: 27 MINUTE

Sagol

Base

    12 oz (more or less) sponge or pound cake

    5 oz Sherry

    2 oz Drambuie

    8 oz raspberry jam

    finely grated rind of a fresh, organic lemon

    2 oz (about 6 ladyfingers)

Custard

    Ang mga itlog sa itlog sa 4

    20 oz nga gatas

    Ang 3 tsp sugar

    1/2 ka kutsarita nga vanilla

Cream topping

    8 oz bug-at nga whipping cream

    1 or 2 tsp Drambuie

Panudlo

Tigoma ang sukaranan

  1. Break the sponge cake into pieces and place on the bottom of a trifle bowl (or individual bowls).

  2. Place the Sherry and Drambuie in a measuring jug. Heat the jam slightly and add a little of the liquor to make it a bit runny. Pour the jam over the cake evenly.

  3. Add the crushed biscuits on top of the jam and sprinkle the lemon rind over the biscuits.

  4. Next, douse the liquor over the top of the crushed biscuits. Leave to soak.

Make the custard

  1. Put the hot custard into a bowl to cool a little, stirring constantly, before adding to the top of the trifle base. Cover and refrigerate overnight (at least 8 hours).

Top with cream

  1. Whip the cream and 1 or 2 tsp of Drambuie. (If desired, you can add some raspberries on top of the custard to add a little more color.) Spoon or pipe the whipped cream onto the top of the trifle. Decorate with almonds, raspberries and mint leaves.


Basaha ang dugang pa Usa ka Blog sa Pasko or Mamalit Karon sa Schmidt Christmas Market


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