eat at high speed until thick and lemon coloured (about 5
heir natural sugars.
NOTE: Vanilla Custard should be made ahead of
ake the custard cream, whip cream, custard and powdered sugar until thick. Refrigerate
ecome a little sirupy.
Vanilla Custard: Bring the milk, with the
Preheat oven to 425\u00b0F. Line 2 baking trays with parchment paper.
In a bowl, combine berries, powdered sugar and liqueur. Set aside.
Place puff pastry on 1 lined baking tray. Place a sheet of baking paper on top of pastry then top with second tray to weigh down. Bake for 15-20 mins, until golden. Let cool and trim edges. Cut in half to form 2 equal-sized rectangles.
Fold whipped cream through custard. Spread 1/2 over cooled pastry followed by 1/2 the berry mixture. Repeat layers. Dust with powdered sugar. Serve immediately.
1. Vanilla Custard.
It is always better to prepare the custard before the
For the vanilla custard, heat milk in a saucepan
herry mixture.
For the vanilla custard, place all of the ingredients
ixer, cream butter, sugar and vanilla until pale and creamy. Add
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
Preheat oven to 400\u00b0F. Lightly grease a 12-cup muffin pan.
Cut 8 (4 inch) rounds from pie dough and use to line prepared recesses. Prick bases with a fork. Bake for 10-15 mins, until golden brown. Let cool in pan.
Pat plums dry with paper towels. Pour syrup into a medium saucepan. Bring to a boil then reduce heat and simmer for 5-6 mins, until thickened. Let cool.
Combine custard and vanilla paste then fold in whipped cream. Distribute between tart shells. Top with plums and drizzle with syrup.
eanwhile, to make the custard, scald milk and vanilla. Whisk together egg
ake.
Spoon half of vanilla custard over cake and spread half
ver and serve with vanilla custard.
Make the Vanilla Custard Sauce: Beat all
o room temperature, then add vanilla and salt.
Refrigerate.
to make the vanilla custard, gently heat milk and vanilla bean until just
In a bowl, blend the custard powder and sugar with 1/
nough to hold in the custard. Next, cut the other half
Combine strawberries, sugar & malibu & stir gently to coat, set aside for approx 30 minutes.
Combine cream, vanilla extract, custard & pavlova nests in a bowl.
Divide one third of the srawberries in syrup among 6 dessert glasses, top with cream mixture and repeat layers.
Garnish with toasted coconut to serve.
Gently heat milk and vanilla bean until it just starts to simmer. Immediately remove from heat. Remove vanilla bean and scrape seeds back into milk. Discard pod.
Beat egg yolks and sugar until pale and thick. Gradually whisk in warm milk mixture. Return to saucepan. Cook over medium-low heat, stirring constantly, until custard coats the back of a wooden spoon. Remove from heat and transfer to a serving vessel.
Serve warm or chilled.