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The trifle of rené pluijm
Try this trifle from René Pluijm
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Ingredients
Directions
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Roast the almonds in a dry frying pan over low heat until the almonds start to color. Allow to cool.
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Peel the fruits and cut into equal slices and pieces. Drizzle the pear with the lemon juice to prevent discoloration.
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Cut the cake into slices and place them behind each other. Spread all the slices with jam in one go and drizzle generously with sherry.
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Take a glass bowl or jar and start building the different layers. Start with a layer of cake, lay a layer of fruit on top and pour a layer of peasant vanilla over it. Make sure that the pieces of fruit are sitting nicely against the glass. Put a leaf of fresh mint between the fruit here and there. Continue until the bowl is filled or the ingredients are gone.
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Finish with a thick layer of crème fraîche and sprinkle over the cooled almonds. Keep the trifle in the refrigerator until use.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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