Magnolia

Ingredients

• For the custard
• 1 l milk
• 1 cup (200 ml) sugar
• 2 egg yolks
• 2 tbsp (30 ml) cornflour
• 2 tbsp (30 ml) plain flour
• 1 tsp (5 ml) vanilla powder
• For the cream and fruit
• 250 g double cream, well chilled
• 2 tbsp (30 ml) low-salt white cheese (such as mild feta), mashed
• 300 g chopped fruit (banana, strawberries or other seasonal fruit)

Method

1. Mix the sugar, cornflour and flour in a large pan. Add the egg yolks and 1 cup (200 ml) of the milk and whisk until smooth.
2. Add the rest of the milk and cook over a medium heat, stirring constantly, until it thickens and starts to bubble. Cook for 2 more minutes, then take off the heat.
3. Add the vanilla and the mashed white cheese and whisk until the cheese has completely blended in. Press cling film directly onto the surface to stop a skin forming and cool to room temperature.
4. Whip the chilled cream until it holds soft peaks and fold it gently into the cooled custard.
5. Spoon the cream into small bowls in layers with the chopped fruit, finishing with a layer of cream.
6. Chill for at least 3 hours before serving.

Note: If you use banana, chop it close to serving time so it does not darken.