1 pack Graham crackers or any type of biscuits (200 gr)
225 g whipping cream
1/2 can (condensed milk)
1 big ripe mango
Preparation:
Whip chilled cream & condensed milk with a mixer until it doubles in volume (semi-liquid consistency will be easier to manage).
Line the bottom of a rectangular glass casserole with a layer: crushed graham crackers, or just place in a zip bag and roll over with a rolling pin, then add 1/3 of the cream mixture and then top with mango slices.
Repeat this process until 3 to 4 layers are formed.
Chill for at least 2-3 hours to set completely before serving. You can also use mango puree.
To be prepared 1 day before its use, ideally!!! INGREDIENTS 250 g of sugar 100g of flour 6 egg yolks 2 whole eggs 1 vanilla bean or vanilla essence 1 liter of milk 30 gr of cornstarch 2 gelatin foils
Preparation: Split the vanilla bean in half, scrape the vanilla or pour a teaspoon of vanilla essence. Put the vanilla bean and seeds in the pan with the milk together with 50 gr of sugar. The sugar will avoid the milk from burning at the bottom of the pan. Cover with a cellophane paper to preserve all the vanilla flavors, which would evaporate with the steam. Pour the eggs and egg yolks in a separate saucepan. Add the rest of the sugar and whisk until whitening (mixer at medium speed at the beginning then high speed), the preparation must at least double in volume. Stir in the sifted flour and cornstarch in 3 times, whisk all the ingredients well. When the milk is boiling, remove the vanilla bean, squeeze the cellophane into the saucepan, pour the boiling milk into the previous mixture through a strainer to avoid inserting the skin formed by the milk. Out of the heat, gradually pour the milk over the mixture and whisk gently. At this point, put it all in a saucepan and cook low-medium heat, stirring constantly with a spatula for 4 to 5 minutes, when the cream becomes thicker, give a little boost to mix it well. Then add the gelatin foils and whish well again for another 2 minutes till it is all absorbed. The cream should not stick to the bottom of the saucepan. The cream is ready, when the wooden spatula is coated with cream that has thickened well, if it is too liquid it will not hold when poaching. Pour the cream into a long flat receptacle previously wrapped in cellophane paper, cover to the contact to prevent the cream from crusting. The cream should be refrigerated 12-24 hours before use. Enjoy it!
1. Place the milk in a medium sauce pan and sprinkle with 1 packet of gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves (4-5 min-do not boil).
2. Add the heavy whipping cream, the sugar, vanilla extract and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved (do not boil). Remove from heat and let cool 5 minutes.
3. Place the sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.
Berry Sauce: 1. In a small sauce pan, combine the berries, the lemon juice and the sugar. Bring to a low boil and cook 4-5 min. When syrup is at room temp, spoon it over the top of chilled panna cottas. Buon appetito and have a good night! This recipe has been proven over the years. (Love it with sour cream)…
1 pack vanilla sugar or a 1 vanilla bean or vanilla extract 1 teaspoon
450 gr /ml half skimmed milk
½ teaspoon cornstarch (optional)
the island:
50 gr of sugar
1 pinch of salt
6 eggwhite
The caramel:
50 gr sugar
50 gr water
For decoration you can add shredded almonds
To make this recipe, start by preparing all the ingredients.
Cut the vanilla pod in half, lengthwise. And scrape its interior in order to extract the grains, just add a vanilla sugar pack or a teaspoon of vanilla extract
In a pastry bowl, seperate the egg yolks from the eggwhite, one by one.
Mix the sugar with the egg yolks (use a mixer) till whiter.
In a saucepan, pour the milk with vanilla to boil.
When the milk is boiling pour it over the egg + sugar mixture , mix gently with a whisk.
Put all back on the stove on medium heat
It must be stirred constantly during cooking for around 8 mn.
To do this, use a wooden spatula and stir, forming an 8 on the bottom of the pan. This will allow you to go everywhere and will prevent the cream from sticking at the bottom.
The cream id ready when it covers the spatula and you can see the wood when passing your finger on it. If you cook it for long the risk is the eggs coagulation.
Pass the cream through a strainer while the cream is still hot.
Let is cool down, keep refrigerated once cooler.
The islands:
STEP 1
Beat the 6 egg whites, add the sugar and continue to whisk to dissolve all the sugar. On a plate covered with stretch film, place 8 spoons of meringue.
2ND STEP
Cook for 45 seconds in the microwave at 900 W, then set aside.
Everything is ready now you assemble the dessert. Pour the vanilla cream in a serving dish, add the meringue cooked in the microwave pour a bit of caramel on top of it.
For a harder caramel recipe just put less water, depends on your taste!!!
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