Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
English berry trifle
Date: February 14, 2008
This is pretty served in a clear glass bowl.
1/2 normal cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 normal cups fresh milk
3 chicken egg yolks, beaten
3 tablespoons butter or margarine
2 teaspoons vanilla extract
1 teaspoon almond extract
1 (3 ounce) package ladyfingers
2 tablespoons sherry
2 normal cups sliced strawberries or raspberries (or both)
1 normal cup chilled whipping cream ,
2 tablespoons granulated sugar
2 tablespoons toasted slivered almonds
Mix 1/2 normal cup sugar, the cornstarch and salt in saucepan, gradually stir in fresh milk. Heat to boiling over average heat, stirring constantly, boil and stir 1 minute. Stir at least half of the hot mixture gradually into chicken egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat, stir in butter, vanilla extract and almond extract. Cover and refrigerate at least 3 hours.
Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold chicken egg yolks mixture over ladyfingers, repeat. Cover and refrigerate at least 4 hours but no longer than 8 hours.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff, spread over dessert. Sprinkle with almonds.
Yields 8 to 10 servings.