For some reason, many of the most popular desserts in the Arabian Gulf come from a myriad of cans, packets, and powders. This is typically so counter-intuitive to me as I tend to opt for whole food ingredients. Having said that, this dessert was unbelievable and I could have it every single day.
Tha base is ready made pound cake (processed ingredient #1), the filling is a couple cans of cream, a packet of powdered creme caramel, and some powdered whipped cream mix (#2, #3, #4), and the topping is some fresh (yay!) berries, suspended in some cherry jell-o (grand total #5).
Ingredients:
1 pk vanilla pound cake
3 cans cream
1 sachet creme caramel powder
2 sachets powdered whipping cream
1.2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh pomegranate arils
1 pk cherry jell-o
Method:
Slice the pound cake into 1-cm thick slices and line the bottom of an 8-by-8 inch square pyrex servig dish. Make sure the slices are snug-fitting.
In a bowl, whip together the three cans of cream, the powdered creme caramel, and the powdered whipping topping. Pour over the base when homogenous. Refrigerate 1 hour until set.
Scatter the berries and pomegranate over the top, then in a bowl, mix the jell-o powder with half a cup of boiling water to dissolve, then add another half cup of cold water to cool it down.
Pour the jello over the berries and refrigerate overnight until set.
Serve chilled.
صحة و عافية
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