Khatti's Kitchen Korner

Lifestyle Parenting, Household Affairs and Cuisine corner
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Re: Khatti's Kitchen Korner

oh nestle cream is not available here :(

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Next time make your own whipped cream...even more out of this world!!!

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same.. original recipe doesnt require cream so you dont need it.. I used it because I ran out of the whip cream mix so to cover it all I used some.. it added teh taste but even without it, you cant go wrong!

khatti.. I almost did, i had heavy whipping cream at home but couldn't find vanilla flavor essence.. next time I will!!!

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gtg, actually, i started to crave about it after u wrote pakistani "balai" :p

triffle is denfinately on
my list

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Khatti...Another question,what vanilla flavoring do you use...??..I have known that extracts have alcohol and to stay away from them and all that.So any recommendations?

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chipsy.. we use vanilla imitation flavoring... no alcohol in it.. you can find it at big y, walmart etc!

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^^Thanks Gtg.I have seen it at Walmart.

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yup, what GTG said..the imitation/alcohol free extract!

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khatti, how do u make whipped cream. i got heavy whiiping cream and vanilla extract, and sugar.

i will be getting same glass bowl, so i just follow exact quantity given.thanks

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Re: Khatti's Kitchen Korner

I qt heavy whipping cream
1 tsp vanilla extract
2-3tbsp sugar

I use a KitchenAid stand mixer fitted with the whip attachment, however you can use whatever handheld mixer you have...always use well chilled cream, and if possible, put the bowl in the fridge or freezer beforehand so that it is well chilled as well. Pour your cream into the bowl and start the mixer on slow to medium speed. Add the vanilla and sugar and increase the speed to medium/high....keep it whipping for about 5-6 minutes. When it starts firming up, and forming "stiff peaks", meaning a firm yet fluffy consistency, it's done!

If you're going to add the lemon curd, it's best to heat it slightly in the microwave (15-30 seconds) to loosen it up. Whenever you mix something into freshly whipped cream, use a gentle, folding motion with a spatula. Never aggressively stir with a spoon, or else you'll deflate the whipped cream!

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oh grt thanks for telling me in detailed.

do i use whole jar of lemon curd? can i use fresh butter loaf plain cake. and one is enough? thanks

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is cornstarch is corn flour? i have corn flour.

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hmm, sorry too many questions

Fold the jar of Lemon Curd into your prepared whipped cream. <---- do i mix this, can i just make layer separately? thanks again

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Is it is same thing.

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yes, you need to use the whole jar..see the picture I posted above...that size jar, entire contents. I believe butter loaf cake is the same thing as pound cake. One loaf will not be enough. I usually need 1 1/2, so it's best to buy 2. You can either cut the cake in slices, or cubes, whatever you prefer.

yes, "fold" means to mix the lemon curd with the whipped cream. like i said in the directions for making the whipped cream...after your cream is whipped, combine the lemon curd with the whipped cream so that you have a lemon flavored whipped cream. You do not layer it seperately. The only layers you will have will be pound cake, fruit, whipped cream...alternating until your last layer is the whipped cream.

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thanks khatti really appreciated :)

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thank u :)

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Re: Khatti’s Kitchen Korner

Hey I tried your Trifle recipe, doesn’t look as pretty as yours did but it was very yummylicious.

I made the berry sauce with strawberries only, used the Sarah Lee pound cake, and made the whip cream in the mixer and folded in the lemon curd (which by the way the most difficult item to locate in the grocery store). I was afraid it would be too tarty, but the blend of sweet and slight tartness was perfect, neither overpowering the other.

Thank you for the recipe!!

Restored attachments:

trifle.JPG
trifle.JPG800×600 566 KB

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the khatti part to your nick now makes perfect sense :D

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sehario... it looks great!!!!

and yes I had a hard time finding lemon curd too but it adds that flavor that people ask you hmm what is it :D