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Dessert Tostada W/ Fresh Fruit, Cajeta, & Hot Fudge

Ingredients

  • 6 6-inch Flour tortillas
  • 1 pint Strawberries — cleaned,quartered
  • 1 Mangos — peel & 1/2-inch dic
  • 1 Papayas — peel & 1/2-inch dic
  • 1 pint Raspberries — cleaned
  • 2 Bananas — halved, sliced
  • 1/2 cup Green grapes — cut in half
  • 1/2 cup Red grapes — cut in half
  • 6 sprigs Mint
  • 4 cups Custard — See Recipe
  • 2 cups Cajeta — See Recipe
  • 1 cup Fudge sauce — See Recipe
  1. In a one-gallon sauce pot, heat vegetable oil to 350 degrees F.  Prick numerous holes in flour tortillas. Place one tortilla at a  time inside an 8-ounce ladle. Place another 8-ounce ladle on top of  tortilla and slowly lower into vegetable oil.
  2. Once tortilla begins  to brown, about 10 to 15 seconds, remove from ladle and flip  tortilla over. Continue to cook for 5  to 10 more seconds. Repeat  this method with the remaining tortillas. Let tortillas drain,  upside-down, until ready to assemble.
  3. Prepare the “Vanilla Custard,” “Cajeta,” and “Hot Fudge Sauce”  recipes  before assembling the tostada cups.
  4. Combine fruit in a bowl and gently mix. Evenly distribute fruit into  the  six tostada shells. Ladle 3 to 4 ounces of the Vanilla Custard  mix over the fruit, filling tostada to 1/4 inch below the rim.
  5. Brown  top of custard  under a broiler or use a propane torch.
  6. Ladle 2-3 ounces of cajeta onto each plate. Place tostada in the  middle of the plate and drizzle with hot fudge. Garnish each tostada  with a mint  sprig and serve.

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