Delicious Dessert in 5 Minutes
Peel the apple and cut into dices. Cut the peeled banana into round slices - I used Cavendish bananas for this recipe, but you can use whichever one you prefer.Then peel the kiwis and cut them into dices as well.Finally, chop the strawberries into dices again.Squeeze the lemon all over the fruits to stop oxidation, cover them and set them aside.Into a saucepan with the heat still off add the milk and the packs of pudding mix powder. With a spatula, mix very well. Turn the heat on medium-low and stir until it thickens and turns into a cream. Once it starts to boil, stir for another minute and turn off the heat.Transfer it to a bowl and cover with plastic wrap, making sure the plastic touches the surface of the cream. Let it cool down.Spread the chopped fruits around a bundt cake pan. I'm using a 26cm pan.Break the corn starch biscuits and spread them around the pan, with the fruits.Pour the cream into the pan, all over the fruits and biscuits. The cream doesn't have to be completely cold.Cover the cake pan with plastic wrap and leave it in the fridge for 3 to 4 hours.Unmold.Lightly toast some almonds and sprinkle them all over the dessert, also add some caramel topping, both ingredients are optional and to taste.Serve.
Ingredientes
- 1 Peeled Apple
- 1 Peeled Banana
- 2 Peeled Kiwis
- 8 Strawberries
- ½ Lemon
- 1 Liter of Milk
- 4 Packs of Coconut Pudding Mix Powder (50g Each)
- 4 Corn Starch Biscuits
- Sliced Almonds to Taste
- Caramel Topping to Taste
Modo de Fazer
Peel the apple and cut into dices. Cut the peeled banana into round slices - I used Cavendish bananas for this recipe, but you can use whichever one you prefer.
Then peel the kiwis and cut them into dices as well.
Finally, chop the strawberries into dices again.
Squeeze the lemon all over the fruits to stop oxidation, cover them and set them aside.
Into a saucepan with the heat still off add the milk and the packs of pudding mix powder. With a spatula, mix very well. Turn the heat on medium-low and stir until it thickens and turns into a cream. Once it starts to boil, stir for another minute and turn off the heat.
Transfer it to a bowl and cover with plastic wrap, making sure the plastic touches the surface of the cream. Let it cool down.
Spread the chopped fruits around a bundt cake pan. I'm using a 26cm pan.
Break the corn starch biscuits and spread them around the pan, with the fruits.
Pour the cream into the pan, all over the fruits and biscuits. The cream doesn't have to be completely cold.
Cover the cake pan with plastic wrap and leave it in the fridge for 3 to 4 hours.
Unmold.
Lightly toast some almonds and sprinkle them all over the dessert, also add some caramel topping, both ingredients are optional and to taste.
Serve.
