By Sanjeev Kapoor
Blueberry Tres Leches
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- Cake
- ½ cup US Frozen Fresh Blueberries + for garnish
- Butter for greasing
- 1 cup refined flour + for dusting
- ½ tsp baking powder
- A pinch salt
- 3 large eggs
- ¾ cup castor sugar
- ¼ cup milk
- 1 tsp vanilla extract
- Syrup
- ½ cup condensed milk
- ½ cup reduced milk
- ¾ cup milk
- 2 cups whipped cream + for garnish
- Fresh mint sprigs for garnish
Method
- Preheat the oven at 160°C. Grease a 9-inch baking dish with butter.
- Mix together refined flour, baking powder and salt in a bowl.
- Separate the egg whites and yolks. Beat the egg whites on high speed until foamy and double in size. Gradually add in ¼ cup castor sugar. Continue beating until stiff peaks form.
- Add the remaining castor sugar to the egg yolks and beat on medium speed until pale and fluffy. Add milk, vanilla extract and mix well. Add flour mixture and mix well.
- Add half of the beaten egg whites and fold well. Add the remaining egg white mixture and fold gently.
- Dust the US Frozen Fresh Blueberries with refined flour and add to the cake mixture, fold gently.
- Pour the batter into the greased cake tin. Bake it in a preheated oven for 25 – 30 minutes. Allow to cool
- Mix together condensed milk, reduced milk and milk in a bowl until well combined.
- Prick the cake all over with a fork. Slowly pour the syrup over the cake. Cover and refrigerate for 1 hour.
- Spread the whipped cream on top and refrigerate for 2-3 hours.
- Cut into squares, pipe some whipped cream on top, garnish with US Frozen Fresh Blueberries, mint sprigs and serve chilled.
Blueberries have been a part of North American food and medicine traditions for centuries.