Food recipes
Fruit Mix
Fruit Mix
Ingredients:
1 cup cubed pineapple
1 cup red or green seedless grapes
1 cup blueberries
1 cup quartered strawberries
1 cup orange sections
Directions:
Fresh mint leaves, for garnish
1. To make the pastry cream, place a medium saucepan over medium heat for
about 30 seconds, then pour in the milk. Let the milk scald until a skin forms on
top.
2. Using an electric mixer, whisk together the eggs and sugar until light and
foamy. Stir in the vanilla extract.
3. Whisk the cornstarch into the simmering milk. Once the mixture has thickened,
take the pan off the heat.
4. Whisking constantly, slowly pour the milk mixture into the egg mixture. When
it has been completely combined, pour the mixture back into the saucepan over
low heat, whisking until it comes to a boil and thickens.
5. Remove the pastry cream from the heat and pour it into a clean bowl. Cover
with a piece of plastic wrap sitting directly on the surface and let cool at room
temperature.
6. Refrigerate for several hours.
7. To assemble the trifle, cut the pound cake into 1-inch-thick slices and then cut
into 1-inch cubes.
8. Beat the heavy cream to soft peaks, then add the powdered sugar and beat to
stiff peaks. Fold the whipped cream into the chilled pastry cream and blend well.
9. Mix all the fruit together in one bowl.
10. For each serving, place a couple of cubes of pound cake in a parfait glass or
other tall clear glass.
11. Top the cake with 1/ cup of the pastry cream. Divide the mixed fruit on top.
4
12. Put more cubes of cake on the fruit and gently press down.
13. Top with the remaining pastry cream and garnish with a mint leaf.
• • • • • • • • •
Serves 6
• • • • • • • • •
You can also make one large trifle in a straight-sided glass bowl. Make
several layers of the cake, pastry cream, and fruit, ending with the cream and
garnishing the trifle with the remaining fruit.
MAGGIANO’S LITTLE ITALY
Spiced Pear Crostada
• • • • • • • • • • • • • • • • •
THESE FLAKY PASTRIES ARE DELICATELY FLUTED AROUND A FILLING OF FRESH PEARS
SPICED WITH CINNAMON AND NUTMEG. ONCE BAKED, THEY CAN BE SERVED WARM OR AT
ROOM TEMPERATURE, IDEAL FOR AN ELEGANT DINNER MENU.
Ingredients:
1 cup cubed pineapple
1 cup red or green seedless grapes
1 cup blueberries
1 cup quartered strawberries
1 cup orange sections
Directions:
Fresh mint leaves, for garnish
1. To make the pastry cream, place a medium saucepan over medium heat for
about 30 seconds, then pour in the milk. Let the milk scald until a skin forms on
top.
2. Using an electric mixer, whisk together the eggs and sugar until light and
foamy. Stir in the vanilla extract.
3. Whisk the cornstarch into the simmering milk. Once the mixture has thickened,
take the pan off the heat.
4. Whisking constantly, slowly pour the milk mixture into the egg mixture. When
it has been completely combined, pour the mixture back into the saucepan over
low heat, whisking until it comes to a boil and thickens.
5. Remove the pastry cream from the heat and pour it into a clean bowl. Cover
with a piece of plastic wrap sitting directly on the surface and let cool at room
temperature.
6. Refrigerate for several hours.
7. To assemble the trifle, cut the pound cake into 1-inch-thick slices and then cut
into 1-inch cubes.
8. Beat the heavy cream to soft peaks, then add the powdered sugar and beat to
stiff peaks. Fold the whipped cream into the chilled pastry cream and blend well.
9. Mix all the fruit together in one bowl.
10. For each serving, place a couple of cubes of pound cake in a parfait glass or
other tall clear glass.
11. Top the cake with 1/ cup of the pastry cream. Divide the mixed fruit on top.
4
12. Put more cubes of cake on the fruit and gently press down.
13. Top with the remaining pastry cream and garnish with a mint leaf.
• • • • • • • • •
Serves 6
• • • • • • • • •
You can also make one large trifle in a straight-sided glass bowl. Make
several layers of the cake, pastry cream, and fruit, ending with the cream and
garnishing the trifle with the remaining fruit.
MAGGIANO’S LITTLE ITALY
Spiced Pear Crostada
• • • • • • • • • • • • • • • • •
THESE FLAKY PASTRIES ARE DELICATELY FLUTED AROUND A FILLING OF FRESH PEARS
SPICED WITH CINNAMON AND NUTMEG. ONCE BAKED, THEY CAN BE SERVED WARM OR AT
ROOM TEMPERATURE, IDEAL FOR AN ELEGANT DINNER MENU.
Printed from https://recipe.bluelayer.org/recipe/63897/fruit-mix