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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6388335
Imagine that soft liquid creamy goodness and the crunch of the golden caramel with a hint of raspberry. Yum. This delicate devalish delight is from the kitchens of
teknopathetic
A dessert.smoothie version of everyones favorite dessert with tart raspberries. Enjoy during the summer when raspberries are in season. Or improvise with other berries that are in season.
3 1/2 cups whole milk
3 large egg yolks
3/4 cup sugar, divided
1 tsp vanilla extract
1 Tbsp cornstarch
1 1/2 cups fresh our frozen raspberries
Extra raspberries and mint leaves to decorate
1. Pour 1 1/4 cup of the milk into and ice cube ready and freeze for 1 hour. Put egg yolks in a bowl with 1/4 cup of the sugar, vanilla and cornstarch. Beat until smooth. Bring remaining milk to a boil in a saucepan. Slowly temper milk into the egg mixture, whisking until smooth.
2. Return the custard to the pan and cook over the lowest heat, continuously stirring until slightly thickened. (as stream rises it should thicken. Do not over heat or it will curdle)
3. Pour the custard into a jug, covered with a round cut out of parchment paper to prevent a ' skin' from forming, let cool. Transfer into the fridge and chill for 1 hour.
4. Line a baking sheet with parchment paper. Heat remaining sugar with 4 Tbsp of water until dissolved. Bring to a boil until the syrup turns a golden caramel color. Use a spoon to make 4 sugar discs or scribbles. Leave to set.
5. Divide raspberries among 4 glasses and mash lightly. In a blender or food processor, blend the custard and milk ice cubes until ice cubes are crushed and just blended in. Pour over the raspberries. Place caramel disc on top (and smash with the back of a spoon when served). Decorate with raspberries and mint. Serve immediately and enjoy <3
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6388335
Allergy warning – recipe contains dairy & egg products
Imagine that soft liquid creamy goodness and the crunch of the golden caramel with a hint of raspberry. Yum. This delicate devalish delight is from the kitchens of
teknopathetic******************************A dessert.smoothie version of everyones favorite dessert with tart raspberries. Enjoy during the summer when raspberries are in season. Or improvise with other berries that are in season.
3 1/2 cups whole milk
3 large egg yolks
3/4 cup sugar, divided
1 tsp vanilla extract
1 Tbsp cornstarch
1 1/2 cups fresh our frozen raspberries
Extra raspberries and mint leaves to decorate
1. Pour 1 1/4 cup of the milk into and ice cube ready and freeze for 1 hour. Put egg yolks in a bowl with 1/4 cup of the sugar, vanilla and cornstarch. Beat until smooth. Bring remaining milk to a boil in a saucepan. Slowly temper milk into the egg mixture, whisking until smooth.
2. Return the custard to the pan and cook over the lowest heat, continuously stirring until slightly thickened. (as stream rises it should thicken. Do not over heat or it will curdle)
3. Pour the custard into a jug, covered with a round cut out of parchment paper to prevent a ' skin' from forming, let cool. Transfer into the fridge and chill for 1 hour.
4. Line a baking sheet with parchment paper. Heat remaining sugar with 4 Tbsp of water until dissolved. Bring to a boil until the syrup turns a golden caramel color. Use a spoon to make 4 sugar discs or scribbles. Leave to set.
5. Divide raspberries among 4 glasses and mash lightly. In a blender or food processor, blend the custard and milk ice cubes until ice cubes are crushed and just blended in. Pour over the raspberries. Place caramel disc on top (and smash with the back of a spoon when served). Decorate with raspberries and mint. Serve immediately and enjoy <3
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6388335
Allergy warning – recipe contains dairy & egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 719 x 1280px
File Size 110.4 kB
Comments