This is a simple, easy dessert believed to be originating from Macau.
Ingredients:
600ml Double cream
100g Rich Tea biscuits( can use Marie biscuit if available)
80-100g condensed milk
2-3 tsp vanilla essence
Method:
1. Place the biscuit in a ziploc bag and crush using a rolling pin into fine powder. If you have a food processor you can use it to powder the biscuits. Make sure the biscuits are crushed really fine.
2. Whip the cream until it forms peaks. It should be smooth paste and hold its texture. Add in the vanilla essence and condensed milk ( add little at a time as it can get too sweet, so adjust according to taste), continue whipping.
3. Pour the mix into a piping bag fitted with a star nozzle.
4. Place a layer of biscuit in the serving bowl, pipe a layer of cream mix continue till bowl is filled. Ensure the top layer is biscuit.
5. Cover with cling film and refrigerate. Enjoy chilled.
Ingredients:
600ml Double cream
100g Rich Tea biscuits( can use Marie biscuit if available)
80-100g condensed milk
2-3 tsp vanilla essence
Method:
1. Place the biscuit in a ziploc bag and crush using a rolling pin into fine powder. If you have a food processor you can use it to powder the biscuits. Make sure the biscuits are crushed really fine.
2. Whip the cream until it forms peaks. It should be smooth paste and hold its texture. Add in the vanilla essence and condensed milk ( add little at a time as it can get too sweet, so adjust according to taste), continue whipping.
3. Pour the mix into a piping bag fitted with a star nozzle.
4. Place a layer of biscuit in the serving bowl, pipe a layer of cream mix continue till bowl is filled. Ensure the top layer is biscuit.
5. Cover with cling film and refrigerate. Enjoy chilled.
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