Vanilla cream with berry sauce

YOU
4 servings
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Dairy

By Food24 November 03 2009
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Ingredients (12)

500.00 ml milk
90.00 g instant pudding — vanilla
2.00 eggs — just the yolks
125.00 ml sugar
5.00 ml butter
5.00 ml vanilla — essence
250.00 ml cream — fresh, chilled
BERRY SAUCE
500.00 g mixed berries — frozen
5.00 ml cornflour
250.00 ml wine — red
15.00 ml sugar
5.00 ml vanilla — essence
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Method:

Mix a third of the milk with the instant vanilla pudding and egg yolks, blending until smooth. Bring the remaining milk to the boil along with the sugar and butter. Stir the instant pudding mixture into the milk, simmer for 30 seconds and remove from the stove. Stir in the vanilla essence. Cover the surface with a layer of plastic wrap and chill. Whip the cream until stiff and stir a third of the cream into the vanilla mixture. Fold in the remaining cream and chill for about 3 hours. Place the berries in a mixing bowl. Blend the cornflour with a tablespoon of the red wine. Bring the remaining wine and sugar to the boil and add the vanilla essence. Add the cornflour mixture to the wine, heating slowly while stirring continuously until the sauce comes to the boil and is cooked through. Pour the sauce over the berries, stir gently and cool. Serve the vanilla cream with the berry sauce, garnished with mint leaves.
Serves 4.



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