Postre Colorido| Rainbow desserts

If you need a fiesta of colorful desserts,
this resplendent dessert certainly
embodies the splendid fusion of color
and sweetness. It undeniably is a sugary
dessert, but the sugar is the quintessence
of this flamboyant dessert. I named the
dessert in Latin, the translation
being ' colorful dessert' as the Latin
name illuminates the festive feel that
is typified by the dessert.

Time: 45 minutes
Yield: 10-12 mini tarts, 5-6 waffles
  • 1 sheet puff pastry (245g) thawed
  • 1 egg,beaten
  • Vanilla ice-cream
  • Golden syrup

For the purple pudding

  • ⅛ cup cornstarch
  • 1 ⅓ cup milk
  • 1 egg yolk
  • 4 tablespoons granulated sugar
  • 1 ½ teaspoons vanilla extract
  • A few drops purple food coloring
    For the waffles:
    • 2 cups all purpose flour
    • 2 eggs
    • 1 cup buttermilk
    • 1 cup milk
    • 2 ¼ tsp baking powder
    • ½ cup sugar
    • 8 tablespoons butter (melted)
    • 2 different food colorings
    1. Let the puff pastry thaw, while you make the pudding, so it will be easy to roll out later on.
    2. In the meantime, combine the cornstarch and granulated sugar in a saucepan and whisk. 
    3. Gradually add in all the milk, whisking continuously and ensuring that there are no lumps formed.
    4. Heat the mixture over medium-high heat till bubbles start appearing(about 5-7 minutes). Do not forget to keep whisking, as lumps will form if you don't.
    5. As it is bubbling, quickly beat the egg in a bowl and take 1 teaspoon of the hot mixture and add it to the bowl, whisking vigorously.
    6. Repeat this step with 4 more teaspoons of the hot mixture, adding one at a time and whisking, before adding the next one.*(THIS IS A CRUCIAL STEP, BECAUSE IF YOU ADD THE EGG STRAIGHT INTO THE HOT MIXTURE WITHOUT TAMPERING IT, IT WILL TURN INTO SCRAMBLED EGG! )
    7. Whisk the egg mixture into the hot mixture, and keep whisking for about 3-4 more minutes until the pudding has thickened, before removing the saucepan from the heat. The egg inside the pudding would have cooked by then.
    8. Stir in the vanilla extract and leave the pudding to cool, while you prepare the puff pastry cases.
    9. Preheat your oven to 180 degrees Celsius.
    10. Line a baking tray with parchment paper and put it aside.
    11. Sprinkle some flour onto a cutting board or a clean countertop and lightly coat your rolling pin with flour. Roll out the puff pastry into a square/rectangle roughly the thickness of a coin.
    12. Using a cookie cutter that is 7 cm in diameter, cut out 30 circles.
    13. Place 10 circles aside. With the remaining 20 circles, stick one circle onto another circle by lightly brushing the top of 10 circles with a bit of the beaten egg and then pasting the remaining circles on top of the 10 circles that you would have brushed.
    14. Using the bottom of a medium sized/small icing tip, cut out small circles in the middle of the remaining 10 circles you had put aside earlier. They should resemble the shape of a doughnut.
    15. Turn the ‘ ring doughnut circles’ upside down and lightly brush some of the  egg wash onto each of them before placing the brushed side onto each of the 10 double circles.
    16. Lightly brush the top  of all the 10 mini tart cases (just the top) before placing them onto the baking tray lined with parchment paper, making sure that you leave some space between each of them to give room for expansion in the oven.
    17. Bake for 16-18 minutes, till they are golden brown (on the top) and puffy.
    18. Let them cool for about 10 minutes.
    19. Add a few drops of purple food coloring, or equal amounts of pink and blue food coloring, until the desired intensity of the color is reached.
    20. Carefully spoon in some of the pudding into each of the small holes in the puff pastry tart cases.
    21. To make the waffles, first preheat your waffle iron.(I used a triangular one).
    22. Whisk all the dry ingredients in one bowl.
    23. Whisk all the wet ingredients in another bowl, and slowly pour the wet mixture into the dry-ingredient bowl while gently whisking the batter, but not for too long. (It's fine to still have a few lumps in the batter.)
    24. Place half of the waffle batter into a separate bowl.
    25. Add a few drops of food coloring to that bowl and a different color to the waffle batter remaining in the mixing bowl.
    26. Spray the waffle iron with non-stick spray and add ½ cup of the batter for each waffle. If you are using a triangular waffle iron, I used a ¼ cup for each triangular half. Remember to place an equal amount of the two different colored waffle batters when you place the batter into the waffle iron.
    27. Let the waffles cook till they have crispy edges, and they easily slide off the waffle iron. Do this for all the waffles.
    28. To assemble the dessert, stack two waffle halves, (in a criss-cross pattern).
    29. Scoop the desired amount of ice-cream onto the plate. (It is necessary to ensure that it is still firm so it does not ruin any of the other dessert elements)
    30. Place two of the purple mini puff pastry tarts.
    31. Finally drizzle some golden syrup and you will be done!