Go

GINGER & PEACH TRIFLE


about

A supremely delicious take on the average sundae! With its thick layers of BAKERS Ginger Nuts®, peaches and mascarpone cheese, this rich and textured dessert is a sophisticated treat for the discerning palate.

Serves 6

 

ingredients

1 x 200 g packet of BAKERS Ginger Nuts® biscuits

125 ml brandy or ginger beer

1 x 410 g can peach slices, drained and coarsely chopped

450 g marscapone cheese

125 ml castor sugar

10 ml vanilla essence

250 ml stiffly beaten fresh cream

125 ml gingerroot, cut into julienne strips oil for frying

125 ml castor sugar (extra)

125 ml flaked almonds, toasted

hints

As an alternative to the marscapone cheese, use cream cheese instead.

 

instructions

  1. Break the BAKERS Ginger Nuts® biscuits into small pieces. Place a third of the biscuit pieces in the bottom of 6 parfait glasses.
  2. Sprinkle with a little of the alcohol or ginger beer and top with half of the peach chunks.
  3. Combine the marscapone cheese with the sugar and vanilla essence and spoon half the mixture over the peaches.
  4. Add another third of the biscuits and sprinkle with a little alcohol or ginger beer.
  5. Add the balance of the peach chunks and spoon the balance of the marscapone mixture over.
  6. End with a third layer of biscuits over which you sprinkle the last of the alcohol or ginger beer.
  7. Spoon the whipped cream on top of each trifle and set aside. Fry the ginger strips in a little hot oil until crisp.
  8. Drain on kitchen towel and while still hot, dust with the extra castor sugar.
  9. Just before serving, sprinkle the tops of the trifles with the fried ginger and almonds.

gingernuts







oor

‘n Smaaklike vangs op die gemiddelde sundae! Met al die dik lae BAKERS Ginger Nuts® beskuitjies, perskes, mascarpone kaas en die ryk tekstuur maak hierdie nagereg ‘n verfynde versnapering vir die verdiende palaat.

Lewer 6.

 

bestandele

1 x 200 g pakkie BAKERS Ginger Nuts®

125 ml brandewyn of gemmerbier

1 x 410 g blikkie ingemaakte perskestukke,gedreineer en opgesny

450 g marscaponekaas

125 ml strooisuiker

10 ml vanieljegeursel

250 ml styfgeklitste room

125 ml vars gemmerwortel, opgesny in juliennerepies olie om in te braai

125 ml strooisuiker (ekstra)

125 ml geroosterde gevlokte amandels

 

instruksies

  1. Breek die BAKERS Ginger Nuts® in stukkies. Sit ’n derde daarvan in 6 mooi glase.
  2. Besprinkel met ’n klein bietjie brandewyn of gemmerbier en sit die helfte van die perskestukke bo-op.
  3. Meng die marscaponekaas, suiker en vanielje. Skep die helfte van die mengsel oor die perskes.
  4. Plaas nog ’n derde van die beskuitjies bo-op en besprinkel met ’n klein bietjie brandewyn of gemmerbier.
  5. Plaas die orige perskes bo-op en dan die res van die marscaponemengsel.
  6. Eindig met ’n derde laag beskuitjies waaroor jy die laaste brandewyn of gemmerbier sprinkel.
  7. Skep die geklopte room bo-oor die beskuitjies. Braai die gemmerrepies in ’n bietjie warm olie tot bros.
  8. Dreineer dit op papierhanddoek en strooi die ekstra strooisuiker oor.
  9. Plaas die gebraaide gemmerrepies en amandels (net voor opdiening) bo-op elke porsie.
  10. NS: Marscaponekaas kan met geklopte room vervang word om koste te bespaar.

gingernuts








mayelana

Leresiphi imnandi kakhulu yehla esiphundu. Icwele uqweqwe oluluhlonzi lama bhisikidi e-BAKERS Ginger Nuts®, amapetshisi noshizi we mascarpone le-dessert isofanela no nolimu olunenkani.

Ungadliwa abantu abangu – 6

imqobelo

1 x 200 ama phakethe e-BAKERS Ginger Nuts®

125 ml ugologo noma ujinjibhiya

1 x 410 g ithini lama petshisi asikiwe, akhamiwe aqoshwa

450 g ushizi we-marscapone

125 ml ushukela ocolisekileyo

10 ml vanilla essence

250 ml ukhilimu ophehlewe

125 ml ivukuza yejinja, esikiwe yaba iziqhephu no oyili woku thosa

125 ml ushukela ocolisekileyo (elithexaxa)

125 ml ama-alimondi a-cwecwiwe

 

isiyalelo

  1. Phula ama-bhisikidi e-BAKERS Ginger Nuts® abe amaqhafuqhafu. Faka ama qhafuqhafu ama-bhisikidi ayi cezu lwesithathu ngenzansi kwamaglasi amahle.
  2. Fafaza ngogologo noma ujinjibhiya kancane bese ubeka ama petshisi asikiwe ngaphezulu.
  3. Hlangaisa ushizi we-Marscapone no shukela ne vanilla ufake isipuni zale hlanganiso phezulu kwama petshisi.
  4. Faka amanye ama bhisikidi ufafaza ugologo noma ijinjibhiya kancane.
  5. Engeza ngama petshisi asele bese ufaka inhlanganisela ye Marsapone ngaphezulu.
  6. Cina ngoqweqwe lesithathu zama bhisikidi bese ufafaza ugologo noma ujinjibhiya wako woku cina.
  7. Faka isipuni sakhilimu ophehlewe phezulu kwama triffle bese ubeka eceleni. Thosa amacwecwe ajinja epanini elinamafuta ashisayo.
  8. Khama ujinja endwangini yasekhishini usheshisa, ufafaze ushukela ocolisekileyo ngaphezulu
  9. Phambi koku phaka, fafaza ama triffle ngojinja ono shukela ocolisekileyo nama alimondi.
  10. PS: Ukhilimu oluhlaza ushibhile kuno shizi we Marscapone. Ungakhathazeki ungawu sebenzisa ukhilimu ophehliwe.

gingernuts







Share