Sweet layers & creamy goodness come together in this Khubani & Cream Trifle! Made with the goodness of Olper’s Cream, it’s a simple yet special Eid dessert to share and enjoy with your loved ones. #OlpersDairyCream #GoodnessBarhao #olperscream #HappyCookingToYou #FoodFusion #digitalammi
Ingredients:
Prepare Apricot Compote
-Sukhi khubani (Dried apricots) 250g (Soaked overnight)
-Apricot infused water 2 Cups
-Sugar ½ Cup
-Lemon juice 1 & ½ tsp
-Olper’s Milk 1 litre
-Sugar ¼ cup or as required
-Custard powder 6 tbs
-Olper’s Milk ¼ Cup
-Zafran (Saffron) ½ tsp (soaked in 1 tbs water)
-Zafran essence (Saffron essence) 1 tsp
-Olper’s cream (chilled) 400ml
-Icing sugar 3 tbs
-Plain cake sponge as required
-Sugar syrup as required
-Pista (Pistachios) sliced as required
-Badam (Almonds) Sliced as required
Direction:
Prepare Apricot Compote:
-In a wok, add deseeded apricot, water, turn on flame, cook on medium flame for 12-15 minutes or until apricot softens.
-Mash all apricots with the help of masher or hand blender, add sugar, lemon juice, mix well, cook on medium flame until thickens.
-Apricot compote is ready, set aside.
Prepare Custard:
-In a wok, add milk, sugar, turn on the flame, mix well & bring it to boil.
-In a bowl, add custard powder, milk & whisk well, add it in boiling milk, while mixing continuously.
-Cook on medium flame until custard thickens (keep mixing in between), add saffron, saffron essence, mix well, cook for 1 minute,
-Turn off the flame, custard is ready, let it cool, while mixing continuously.
-Place bowl on ice-bath, add chilled cream, beat on high speed for 5-6 minutes.
-Add icing sugar, beat for 4-5 minutes or until soft peaks form.
Assembling:
-In a serving dish, add a layer of prepared custard, cake sponge, sugar syrup, whipped cream, pistachios, almonds, prepared apricot compote, repeat layers again.
-Garnish with whipped cream, & almonds, serve chilled!
