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For the custard:

  • Caster sugar 65 g
  • Egg yolk 120 g
  • Plain flour 20 g
  • Semi skimmed milk 300 ml
  • Vanilla extract 5 ml

To assemble:

  1. For the custard:

    • Cream together the sugar, flour and egg yolks until pale.
    • Pour the milk and vanilla into a saucepan and place on to a medium heat then bring to a simmer.
    • Pour about half of the milk mixture over the eggs whisking constantly then pour back into the saucepan and place back on to a low heat.
    • Stir until the mixture thickens the remove from the heat and allow to cool.
    • Slice the strawberries and toss in the brown sugar.
  2. To assemble:

    • Slice the strawberries and toss in the brown sugar.
    • Toast the almond then allow to cool completely.
    • Lightly whip the MEADOWLAND Double.
    • Spoon a thin layer of cream in the bottom of each glass then sprinkle with a few toasted almonds.
    • Add a layer of the whipped cream then top with a layer of strawberries.
    • Repeat the layers until the glasses are full.
    • Chill for 1 hour before serving.
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