Recipe adapted from i-weekly
1/2 cup pure cream
50g castor sugar
1/4 cup full cream evaporated milk
Whip up the cream, full cream evaporated milk and sugar until fluffy.
Place the fruits in a transparent glass followed by the mixture.
Repeat the process until the glass is almost filled.
Top the cream with fresh berries.
Refrigerate and serve cool
Makes 1 glass
Recipe from AmandeleineIngredients100g unsalted butter1/3 cup whole milk1 large eggs1 large egg yolks1 tsp vanilla essence1 1/2 cups all-purpose flour3/8 cup sugar3/8 cup brown sugar1 1/2 tsp baking powder3/4 tsp salt125g fresh blueberriesStreusel40g cold, unsalted butter, cut into 1/2-inch cubes1/2 cup all-purpose flour3 1/2 tablespoons sugarMethodPut a rack in the upper third of the oven and preheat oven to 190 degrees C. Line muffin pans with paper linersMelt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.Divide the batter among muffin cups and spread evenly.For the Streusel, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.
Will SHE make it again?