Khubani & Cream Trifle Eid Special Dessert

By Food Fusion · 180 min

Ingredients

Instructions

1. Simmer the soaked apricots in their 2 cups of water on medium heat for 12 to 15 minutes, until soft. Mash them, then add the 1/2 cup sugar and lemon juice. Cook on medium until thick, then set aside.
2. Make the custard: bring the 1 litre of milk and the 1/4 cup or more sugar to a boil. Whisk the custard powder with the 1/4 cup milk, then add it to the boiling milk while stirring constantly.
3. Cook on medium, stirring often, until the custard thickens. Stir in the saffron mixture and saffron essence and cook 1 more minute. Turn off the heat and let it cool, stirring.
4. Set the bowl over ice. Beat the chilled cream on high for 5 to 6 minutes. Add the icing sugar and beat 4 to 5 minutes more, until soft peaks form.
5. Assemble in a serving dish: spread a layer of custard, then cake sponge, sugar syrup, whipped cream, pistachios and almonds, then the apricot compote. Repeat the layers once more.
6. Top with whipped cream and almonds, then chill before serving.

Summarized from Food Fusion's video. Watch it for the details.

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LemonMilkCreamAlmondPistachioApricotCustardDried apricot