Ingredients
- 400 gCustard Cream Biscuits
- 1/2 Beaten Egg
- 80 mlWater
- 5 gCornstarch
- 250 mlDouble Cream
- 2 tspGelatin
- Strawberries
- Meringue
Sometimes a biscuit is just a biscuit, and sometimes a biscuit can be turned into an amazing dessert. We've taken the nostalgic custard cream and mashed it up with an eton mess - Two of britains favorites in one dessert! Little custard cream biscuit bowls filled with a custard cream whipped cream topped with fresh strawberries and meringue pieces.
Method
Separate the cream and biscuit from the custard creams.
Crush the biscuits into crumbs then combine with egg, water and cornstarch to form a dough. Chill for 30 mins.
Roll and cut dough into large circles and bake over raised molds for 30 mins at 170ºC (Fan Assisted).
Mix the biscuit cream with some cream until a paste forms then pour in warmed bloomed gelatin while stirring.
Add vanilla extract and the remaining cream then whisk till soft peaks. Care not to over whip.
Pipe or spoon into the biscuit bowls then add chopped strawberries and crushed meringue.
More recipes from Chris Cahill...
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