MANGO & VANILLA CUSTARD VERRINES : GUEST POST BY ASHA RADHAKRISHNA SHENOY
I would like to thank my friend, Asha Radhakrishna Shenoy for this lovely guest post. This dessert looks great and tastes delicious too.
Ingredients:
1. Mix custard powder in 1/4 cup milk, mix well and keep aside. Heat the remaining milk with sugar, bring it to a boil and then add the custard powder milk mixture to it.
2. Stir continuosly so that no lumps are formed. This will thicken up soon so keep stirring.
3. When the mixture starts bubbling and looks thickened (if you pour, it should not be runny) switch off. Allow it to cool down completely.
4. Now to assemble the verrines add a tbsp of prepared vanilla custard alternating it with a tbsp of mango pulp till it reaches the brim of the glasses. Add the chopped cherries on top.
5. Refrigerate the verrines atleast for an hour and serve chilled.
I would like to thank my friend, Asha Radhakrishna Shenoy for this lovely guest post. This dessert looks great and tastes delicious too.
Ingredients:
- Milk, 1 cup
- Custard powder, 1 tbsp.
- Sugar, 3 tsp ( adjust sweetness according to your taste)
- Thick undiluted mango pulp, 1/2 cup
- Cherries, chopped for garnishing, 1 tbsp. (optional)
1. Mix custard powder in 1/4 cup milk, mix well and keep aside. Heat the remaining milk with sugar, bring it to a boil and then add the custard powder milk mixture to it.
2. Stir continuosly so that no lumps are formed. This will thicken up soon so keep stirring.
3. When the mixture starts bubbling and looks thickened (if you pour, it should not be runny) switch off. Allow it to cool down completely.
4. Now to assemble the verrines add a tbsp of prepared vanilla custard alternating it with a tbsp of mango pulp till it reaches the brim of the glasses. Add the chopped cherries on top.
5. Refrigerate the verrines atleast for an hour and serve chilled.
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