Rusks, Vanilla Pudding & Jelly Dessert

Rusks, Vanilla Pudding & Jelly Dessert
A light dessert straight from the kitchen of mama, with flavors almost baby and that many will remind a dessert of older years.
As simple as it is, however, it is parallel preparations, which will have to wait at refrigerator to cool each layer separately.
Syrupy toast, sprinkled with roasted almond filet, vanilla cream, crisp peach compote and a beautiful crimson plum jelly with flavored berries.
You'll love the process but even more you'll love the taste and aroma of this dessert at first bite!
Yours!

work: 1h:00′ time: 8h:00′ easy:

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.





Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.
Rusks, Vanilla Pudding & Jelly Dessert Rusks, Vanilla Pudding & Jelly Dessert Rusks, Vanilla Pudding & Jelly Dessert

Ingredients-Syrup

  • 10-12 rusks
  • 200 g (7.1 oz) water
  • 200 g (7.1 oz) sugar
  • 2 sticks cinnamon
  • 1 shot cognac
  • 20 g (0.71 oz) almond filet, roasted
In a saucepan pour the water, sugar and cinnamon and stir to melt the sugar. Boil on low heat for 5 minutes until a light syrup. Remove from the heat, pour in brandy and set aside to cool thoroughly.

Ingredients (18 servings)

Cream & Jelly

  • 1.3 kg (2.9 lbs) fresh milk
  • 80 g (2.8 oz) sugar
  • 2×42 g (2×1.5 oz) vanilla pudding mix
  • 2×100 g (2×3.5 oz) fruit jelly
  • water
  • 1×800 g (1×1.8 lbs) canned peach compote
Gel: In a bowl, pour two bags of jelly and add 400 g (14.1 oz) of boiling water. Stir well to dissolve. Alongside drain the peaches from the can syrup and put them onto absorbent paper. Take the syrup of the can and fill cold water until it is 400 g (14.1 oz).
The mixture of water and can syrup you pour it in the bowl with jelly. Mix well and put the bowl in the refrigerator.
Cream: In a saucepan pour of 1 kg milk and sugar to warm up well over low heat. In the remaining milk of 300 g (10.6 oz) dissolve very well the 2 sachets of vanilla powder.
Pour the milk / vanilla mixture into the hot milk into the pot and stir to mix the ingredients.
Boil, stirring constantly until you have a thick cream, scraping with a wooden spoon to the bottom and sides of the pot. Withdraw the cream off the heat just before it starts to boil and set aside to drop the temperature, stirring at intervals.

Assembly

We gather all the ingredients and preparations, we have done, onto the bench ahead.
Spread the toasted bread in a pyrex glass pan dimensions 40×24 cm (15.7×9.5 in) or slightly larger in a row. Sprinkle spoon by spoon the syrup onto rusks to wet and soaked.
Sprinkle over the entire surface roasted almond slices.
From the top pour the vanilla cream to go everywhere. Put on a pyrex glass dish in the refrigerator to shake the cream.
Then we put in a series the well drained canned peaches, with the cut side down.
Pour with a spoon the jelly over the peaches and the cream.
To cover the gel over the surface of the dessert and refrigerate for 4-5 hours or overnight is best.
Rusks, Vanilla Pudding & Jelly Dessert Rusks, Vanilla Pudding & Jelly Dessert Rusks, Vanilla Pudding & Jelly Dessert Rusks, Vanilla Pudding & Jelly Dessert Rusks, Vanilla Pudding & Jelly Dessert Rusks, Vanilla Pudding & Jelly Dessert

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