For me, the best desserts are those from my mother’s house. Made on those huge platters, with a vintage, somewhat kitsch look, but which can be better than any sweet from an expensive restaurant!
This happened at the Christmas party. It’s very light and goes well with our warm end-of-year weather!
First, let’s prepare a white cream by bringing it to a boil over low heat:
1 can of condensed milk;
3 excited;
600ml of whole milk;
1 vanilla bean (or 1 teaspoon of essence);
3 tablespoons of cornstarch.
Stir until it thickens (if it becomes lumpy, use a blender or mixer and return to heat for another 30 seconds). Add 1 box (or can) of whey-free cream and refrigerate.
Next, let’s make the Glitter Jelly:
Bring 100ml of peach syrup to the boil with 1 tablespoon full of cornstarch. Once it boils and thickens, let it cool to room temperature.
Assembly:
Line a platter with slices of sponge cake (this was bought ready-made, but there is a good recipe here). Make a mixture using 1/3 cup (tea) of milk mixed with 1/3 cup (tea) of peach syrup;
Moisten the sponge cake with this syrup. Cover with the white cream (which should be at least room temperature, never warm).
Spread slices of the fruit of your choice (we used peaches, pineapple and plums in syrup). Brush on the glitter jelly and refrigerate. Can be made 1 day in advance and kept in the refrigerator.
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