E - 6
A43185 SRS/SRSSC R248J C/B
DESSERTS
[Ingredients]
2 tbsp Gelatin
600 ml Water
200 ml Milk
3/4 tbsp Almond extract
few Canned mixed fruits (with syrup)
[Method]
1. Put gelatin into casserole, add 600 ml water, cover and
microwave at HIGH for 7 to 9 minutes, and stir until it
dissolves completely.
2. Add milk and almond extract and stir well.
3. Pour into bowl, allow to set, and cool in refrigerator.
4. Cut into diamond shapes, garnish with mixed fruits and
syrup.
Almond Bean Curd
[Ingredients]
90 g Flour
3 Eggs
70 g White sugar
50 g Raisins
[Method]
1. Sift flour well and set aside.
2. Beat egg white in bowl until soft peaks form.
3. Gradually add sugar, continue beating.
4. Combine yolks and beaten egg white.
5. Add flour and stir quickly.
6. Add raisins and stir.
7. Pour the mixture into a well greased mold. Cover with
a paper towel and microwave at HIGH for 3 to 4
minutes until the center part is cooked.
Steam Raisin Cake
[Ingredients]
1 packet Port wine jelly crystals
1
1
/2
cups Boiling water
5
1
/3
tbsp Custard powder
375 ml Milk
1/2 cup Sugar
1 tsp Vanilla essence
1 cup Whipped cream
12 Macaroons
1 Madeira cake
1/2 cup Sherry wine
few Strawberries
few Blueberries
[Method]
1. Dissolve jelly crystals in boiling watar. Refrigerate until
partially set.
2. Blend custard powder with milk; add sugar and vanilla
essence. Cook on microwave HIGH for 4 to 6 minutes,
stirring twice during cooking. Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of 4 individual
serving dishes. Pour half the sherry wine over
macaroons and cake. Top with a layer of strawberries,
blueberries, jelly and custard.
5. Repeat layers. Chill for 2 to 3 hours.
6. Decorate with remaining whipped cream.
Trifle
SRS/SRSSC R248J,CB,E1-E6 04.8.25, 6:32 PM6
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