Brazilian techniques give barbecues a new buzz when Greg Anderson entertains at home.
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- 3x395g tins condensed milk
- 3 cups milk
- 3 tbsp cornflour
- 250mL pouring cream
- 6 tbsp sugar
- 2 tsp vanilla extract
- 5 red apples
- 1x250g packet sponge finger biscuits
- 4 tbsp Frangelico or other liqueur
- 150g walnuts, toasted and chopped
- 100g raisins
- Juice of 1 lemon
Combine condensed milk, milk and cornflour in a large saucepan and bring to the boil over low heat, stirring. Reduce heat and simmer for about 3 minutes, stirring constantly. Remove from heat and cool in the fridge. Combine cream, sugar and vanilla in a bowl and beat with an electric mixer until soft peaks form. Peel and core 3 apples and cut into thin slices. Slice sponge fingers in half lengthways and line a dish with half the sponge fingers and drizzle with half the Frangelico. Cover with half the milk mixture and place a layer of sliced apples on top. Scatter with half the walnuts and raisins. Repeat with a second layer using remaining ingredients. Spread cream on top. Slice remaining apples, toss in a bowl with lemon juice then place on top of the cream. Cover and refrigerate.