A quick blob of creamy desert
This is not so much a recipe as an assembly job :) My store cupboard normally has a tin of 'evap' and some tinned fruit and so this makes a good last minute pud.
I used.
- 100g of evaporated milk
- 1 tin of basics mandarin segments in syrup (you can wash the syrup off but I leave it to sweeten the dish)
- Optional: 3 teaspoons of icing sugar
The trick is to ensure that everything is icy cold, literally. I place the tins of fruit and milk in the freezer.
After an hour or more chilling remove everything and open your milk, it should look like the photo of the opened tin.
Spoon it into the bowl with the icing sugar (if using) and whisk until it thickens. Now open the mandarin segments and spoon through with three teaspoons of icing sugar to sweeten (taste as you go, cook's perk). Serve immediately.
Spoon it into the bowl with the icing sugar (if using) and whisk until it thickens. Now open the mandarin segments and spoon through with three teaspoons of icing sugar to sweeten (taste as you go, cook's perk). Serve immediately.
You can use any fruit, tinned or fresh to make a quick pud if you have a tin of evaporated milk around. Raspberries and tinned cherries or strawberries are particularly good as they colour and flavour the milk, we also like apple sauce stirred in.
Another option is to whisk the freezing cold evaporated milk into an almost set jelly, it makes a lovely 'mousse' type dessert.
Another option is to whisk the freezing cold evaporated milk into an almost set jelly, it makes a lovely 'mousse' type dessert.
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