Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Papaya and Custard on Gingercakes |
Breakfast-7006 |
| Gingercakes |
|
| 1 tablespoon |
powdered ginger |
| 1/4 cup |
sugar |
| 2 1/4 cups |
biscuit mix |
| 2/3 cup |
milk or cream |
| |
| Custard |
|
| 1 cup |
milk or half-and-half |
| 4 |
egg yolks |
| 1/4 - 1/2 cup |
sugar |
| 1 teaspoon |
vanillla |
| |
| Fruit |
|
| 1 |
mango, chopped |
| 1 |
papaya, seeded and chopped |
| |
juice of 2 passion fruit |
| 1/2 cup |
sugar |
|
| Preparation |
Gingercakes: Add ginger and sugar to biscuit mix;
add milk and mix as directed. Bake at 400 degrees F as directed
on box.
Custard: In saucepan, bring milk or half-and-half to a boil.
In medium bowl, mix well egg yolks and sugar. Add 1/3 cup of
hot milk to yolk mixture, stir well. Add yolk mixture to saucepan
with milk, cooking over low heat, stirring constantly until
mixture coats back of spoon. Remove mixture from heat and pour
into bowl and add vanilla. Refrigerate, stirring occasionally.
Fruit: Add chopped fruit to medium bowl. Mix in passion fruit
juice and sugar. Refrigerate.
Serve Split baked gingercakes, placing bottom half on plate.
Spoon fruit mixture on bottom half; spread 1 tablespoon of sauce
over fruit mixture and place top half of gingercake on sauce.
Sprinkle with powdered sugar if desired.
Yield
7 gingercakes |
|
Look for "Fresh from Florida" ingredients
at your grocery store. |
