Ingredients:
Serves 6 Prep Time 20 minutes Cooking Time 25 minutes
1 (300-ml) can condensed milk
1/4 cup sugar
1/4 cup water
1/2 tablespoon rum or lemon juice (optional)
1 1/2 cups whipping cream
1 whole store-bought taisan cake, sliced into 2 x 1/2 x 1/2–inch rectangles
2 to 3 ripe mangoes, sliced thinly, for garnish
1/4 cup sugar
1/4 cup water
1/2 tablespoon rum or lemon juice (optional)
1 1/2 cups whipping cream
1 whole store-bought taisan cake, sliced into 2 x 1/2 x 1/2–inch rectangles
2 to 3 ripe mangoes, sliced thinly, for garnish
Directions:
1 Make the dulce de leche: Remove label of condensed milk and place unopened can in a pressure cooker. Fill with water until can is fully submerged. Pressure-cook for 20 minutes. Let cool before opening the can.
2 In a small saucepan, make sugar syrup by combining sugar and water. Bring to a boil and cook until sugar dissolves; cool. Add rum or lemon juice if desired and mix well.
3 Using an electric mixer with the whisk attachment, whip the cream until stiff but not dry. Transfer to a pastry bag with a large round or star tip. Set aside.
4 To assemble, dip taisan cake lightly in sugar syrup just to moisten the cake. Place a spoonful of dulce de leche in a goblet. Add 2 to 3 pieces of taisan cake then add another spoonful of dulce de leche. Top with 3 slices of mango then pipe with whipped cream. Add another layer of taisan cake, dulce de leche, and mangoes. Cover with whipped cream and garnish with mango slices.Tool tip: Don’t have a pressure cooker? Submerge the can of condensed milk in a saucepan over medium heat and simmer for 3 1/2 hours, making sure that the can remains fully submerged in water.
2 In a small saucepan, make sugar syrup by combining sugar and water. Bring to a boil and cook until sugar dissolves; cool. Add rum or lemon juice if desired and mix well.
3 Using an electric mixer with the whisk attachment, whip the cream until stiff but not dry. Transfer to a pastry bag with a large round or star tip. Set aside.
4 To assemble, dip taisan cake lightly in sugar syrup just to moisten the cake. Place a spoonful of dulce de leche in a goblet. Add 2 to 3 pieces of taisan cake then add another spoonful of dulce de leche. Top with 3 slices of mango then pipe with whipped cream. Add another layer of taisan cake, dulce de leche, and mangoes. Cover with whipped cream and garnish with mango slices.Tool tip: Don’t have a pressure cooker? Submerge the can of condensed milk in a saucepan over medium heat and simmer for 3 1/2 hours, making sure that the can remains fully submerged in water.
No comments:
Post a Comment