How to make Fruit Triffle - SK Khazana -
A classic British dessert – it is very easy to make, is rich and delectable
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Castor sugar
Cuisine : British
Course : Desserts
For more recipes related to Fruit Triffle - SK Khazana checkout Basic Fatless Sponge Cake, Caramel Custard, Ande ka Halwa, Lemon Strawberry Tart . You can also find more Desserts recipes like Cheesecake Bites Turkish Delight Carrot Cupcake with Cream Cheese Frosting Spiced Flapjacks
Fruit Triffle - SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 3-3.30 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Fruit Triffle - SK Khazana Recipe
Eggs 3
Castor sugar 5 tablespoon
Cornflour 2 teaspoons
Refined flour 1 tablespoon
Milk 2 cups
Fresh cream 1 cup
Vanilla pod 1
Layering
Sponge cubes as required
Sugar syrup as required
Ripe mango cubes as required
Fresh blueberries as required
Raspberry jelly cubes as required
Whipped cream For topping
Kiwi slices for garnish
Fresh cherries for garnish
Method
Step 1
To make custard, break 2 eggs, separate the egg yolks and put them in a mixing bowl. Keep the egg whites in another bowl. Break the remaining egg and add to the egg yolks.
Step 2
Add 2½ tbsps castor sugar, cornflour and refined flour to the egg yolk mixture and whisk well.
Step 3
Heat milk and fresh cream in a deep non-stick pan and mix well. Add 2 ½ tbsps. Castor sugar and vanilla pod and mix well. Let the mixture come to a gentle boil.
Step 4
Add ¼ cup of the hot mixture to the egg mixture and whisk well. Add the remaining milk mixture to the egg yolk mixture, whisk well.
Step 5
Transfer the prepared mixture back into the pan and cook, whisking continuously, till the mixture thickens. Transfer into a bowl, cool down to room temperature and refrigerate till chilled.
Step 6
For each portion, place a few sponge cubes in serving glasses. Drizzle a little sugar syrup and lightly press the sponge cubes.
Step 7
Add a few mango cubes, a few blueberries and pour some custard over the fruits.
Step 8
Arrange a few pieces of jelly cubes over the custard. Take whipped cream in a piping bag and pipe whipped cream on top.
Step 9
Garnish with a few mango cubes, blueberries, kiwi slices and fresh cherries and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
