Punch dessert with cocktail fruit
easy
45 mins
45 mins
Ingredients
- 20 small round egg cookies (biscuits; approx. 35 g)
- 150 ml Punch (35 % vol.)
- 4 sheets white gelatine
- 40 g crushed almonds
- 4 Egg Yolk
- 75 g Sugar
- 1/4 l Milk
- 1 package Vanillin sugar
- 1 can(s) (446 ml/ drained weight 255 g) Tropical fruit cocktail in syrup
- 1 Kiwi
- 100 g Whipped cream
Directions
- 1
Spread the biscuits over four dessert glasses, sprinkle with 100 millilitres of punch and leave to stand. Soak the gelatine in cold water. Lightly roast the almonds in a dry pan. Remove and allow to cool.
- 2
Mix egg yolk and sugar. Bring milk and vanilla sugar to the boil. Gradually stir hot milk into the egg yolk. Return to the pot and heat while stirring until the cream thickens (do not bring to the boil!).
- 3
Pour into a bowl. Squeeze the gelatine and stir into the hot cream. Add almonds, except for a tablespoon, and the remaining punch. Put the cream in a cool place. Drain the fruit cocktail. Peel and dice the kiwi.
- 4
Spread the fruit on the biscuits, except for some for decoration. When the cream begins to gel, pour over the fruit and refrigerate again for at least an hour. Whip the cream until stiff and fill into a piping bag with star-shaped spout.
- 5
Decorate the cream with cream tuffs. Serve sprinkled with almonds and remaining fruit.
Nutrition Facts
490 kcal
42 g
23 g
11 g
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