Put sponge pieces in an oven-proof serving bowl and top with the macaroon crumbs. Sprinkle sherry and brandy over, press down and set aside until absorbed.
To make the custard, gently bring single cream with vanilla to the boil in a pot.
Beat egg yolks, cornflour and caster sugar with a hand mixer until smooth. Then remove the vanilla and pour in the hot cream, continually mixing.
Return the mixture to the pot and gently cook until thickened and it coats a wooden spoon. (DON’T BOIL!) Allow to cool a little.
Arrange fruit on top of the sponge. Spoon the custard over and then top with whipped cream. Sprinkle with brown sugar and refrigerate for at least 1 hour to chill well.
» Metric Converter
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago