Lezzetli pasta

120 mins
Serves 12
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Directions

  1. 1Combine milk, cornstarch, flour, and sugar in a pot. Stir constantly over medium heat until thickened.
  2. 2Combine milk, cornstarch, flour, and sugar in a pot. Stir constantly over medium heat until thickened.
  3. 3Combine milk, cornstarch, flour, and sugar in a pot. Stir constantly over medium heat until thickened.
  4. 4Remove from heat, add butter and vanilla. Stir until butter melts.
  5. 5Remove from heat, add butter and vanilla. Stir until butter melts.
  6. 6Remove from heat, add butter and vanilla. Stir until butter melts.
  7. 7Let cool completely, then add labneh cheese and whipped cream. Whip until smooth and thick.
  8. 8Let cool completely, then add labneh cheese and whipped cream. Whip until smooth and thick.
  9. 9Let cool completely, then add labneh cheese and whipped cream. Whip until smooth and thick.
  10. 10Cook mixed berries with baking powder until boiling. Add cornstarch mixture and cook for 1-2 minutes.
  11. 11Cook mixed berries with baking powder until boiling. Add cornstarch mixture and cook for 1-2 minutes.
  12. 12Cook mixed berries with baking powder until boiling. Add cornstarch mixture and cook for 1-2 minutes.
  13. 13Let fruit sauce cool completely.
  14. 14Let fruit sauce cool completely.
  15. 15Let fruit sauce cool completely.
  16. 16Soak Petibör biscuits in milk and layer in a serving dish with cream and fruit sauce.
  17. 17Soak Petibör biscuits in milk and layer in a serving dish with cream and fruit sauce.
  18. 18Soak Petibör biscuits in milk and layer in a serving dish with cream and fruit sauce.
  19. 19Repeat layers.
  20. 20Repeat layers.
  21. 21Repeat layers.
  22. 22Heat cream until almost boiling, add white chocolate, and mix until melted.
  23. 23Heat cream until almost boiling, add white chocolate, and mix until melted.
  24. 24Heat cream until almost boiling, add white chocolate, and mix until melted.
  25. 25Let ganache cool completely before pouring over the dessert.
  26. 26Let ganache cool completely before pouring over the dessert.
  27. 27Let ganache cool completely before pouring over the dessert.
  28. 28Refrigerate for at least 2-3 hours.
  29. 29Refrigerate for at least 2-3 hours.
  30. 30Refrigerate for at least 2-3 hours.

Ingredients

  • 4 cups milk
  • 4 cups milk
  • 4 cups milk
  • 2 heaping tablespoons cornstarch
  • 2 heaping tablespoons cornstarch
  • 2 heaping tablespoons cornstarch
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 packet vanilla
  • 1 packet vanilla
  • 1 packet vanilla
  • 200 g labneh cheese
  • 200 g labneh cheese
  • 200 g labneh cheese
  • 1 packet whipped cream
  • 1 packet whipped cream
  • 1 packet whipped cream
  • 1 plate mixed berries
  • 1 plate mixed berries
  • 1 plate mixed berries
  • 3 tablespoons baking powder
  • 3 tablespoons baking powder
  • 3 tablespoons baking powder
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 box cream
  • 1 box cream
  • 1 box cream
  • 180 g white chocolate
  • 180 g white chocolate
  • 180 g white chocolate
  • 2 packs Petibör biscuits
  • 2 packs Petibör biscuits
  • 2 packs Petibör biscuits

Equipment

potwhiskserving plate or trayknifespatula