segunda-feira, 26 de dezembro de 2011

Charlot of fruit in syrup

  • 01 tea cup of Brazil nuts;
  • 01 tea cup of fresh cherries;
  • 01 tea cup of peach in syrup (pineapple, prunes or figs in syrup);
  • 100 g of corn starch wafer;
  • 200 g of champagne biscuit.
  • 01 teaspoon of almond extract;
  • 01 spoon of butter;
  • 01 tea cup of sugar;
  • 02 spoons of cornstarch;
  • 02 spoons of flour;
  • 03 tea cups of milk;
  • 04 egg yolks.
  • 01 ½ tea cup of sugar;
  • 03 tea cups of fruit syrup;
  • 04 egg whites.


In a saucepan, place milk, sugar, egg yolks, cornstarch, flour, butter and cook, stirring constantly, until thickened. Remove pan from heat, add essence, mix and set aside.

Place in a pan the syrup, sugar and simmer until the sauce gets a sharp thin wire. Beat the egg whites and add the hot syrup gradually, beating constantly until cool.

Place the cornstarch in the bottom wafer biscuit and champagne in the back all in a removable bottom. Place the cream, fruit and champagne biscuit interspersed. Top with marshmallows, sprinkle with nuts, cherries and let stand in refrigerator until firm.

  • 16 servings

  • 02 hours

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