Apple-Pear-Beet Dessert

Ready in a fairly quick time, you can make versions of this and arrange the elements in your plate using other ingredients, textures and colors. Here the key elements: a small cake, biscuits, dried fruit, and a custard. You’ll make a cake batter as for a sponge cake but proceed in slightly different ways to obtain mini-cakes and biscuits using the same mixture.

For the Custard
1 Cup Beet Juice + Pear Juice
3 Egg yolks
3 tablespoons Cornstarch
1/2 Cup granulated Sugar

For the Cake and Biscuits
3 whole eggs
2 sticks butter + extra for greasing mould
6 Tbsp Milk
2 teaspoon baking powder
1 1/2 Cup AP flour

Dried Slices (Apple, Pear)
*I used beet juice to taint them (optional)

Hand Mixer/Stand Mixer
A mould with a nice shape, I used an apple mould
*Make sure you’re pouring the cake and biscuits mixture in small moulds

For the Custard:
-Mix the egg yolks and cornstarch together in a bowl
-Heat up the milk and sugar until it’s simmering
-Pour slowly into the egg yolk mixture using a whisk until is all combined (do this slowly otherwise egg will cook)
-Put back on the fire at medium temp, whisking vigorously to avoid lumps, make the shape of an m or an 8 with the whisk constantly
-Take off the fire when it reaches a custard consistency

For the Cake +Biscuits
-Preheat oven at 350F/180C
-Proceed as if you were making batter for a sponge cake:
-Combine flour and baking powder in a bowl
-Cream butter and sugar together until pale, using a stand mixer
-Add eggs one by one
-Alternate with powders and milk, finishing with the powders until is all combined
-Divide the batter in halves:
-Place 1 part of batter in moulds and bake as with any cake
-The rest of the batter place in extra greased moulds, grease them abundantly with butter (this will help browning when it bakes and will give a consistency of “biscuit”)

-Arrange all in the serving dish as you like: place custard as a bed, arrange biscuits, mini-cakes and dried fruits as you like. Get creative!

the custard
Biscuit and dried fruit

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