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Winter red fruit trifle
 
 
6 ServingsPT155M155 min

Winter red fruit trifle


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Directions

  1. Soak the gelatine leaves for 10 minutes in a bowl of cold water.
  2. Heat half the red fruit juice with the sugar in a saucepan to the boiling point.
  3. Squeeze the leaves of gelatine well and dissolve them in the warm juice while stirring.
  4. Stir in the rest of the juice and 2/3 wine through it.
  5. Let the mixture cool down until it becomes jelly-like.
  6. Cut the stew pears into pieces and divide them with the frozen raspberries and blueberries at the bottom of the dish.
  7. Pour the gelatin mixture over it and let the pudding in the fridge become firm in 1 hour.
  8. Cut open the vanilla pod and scrape out the black marrow.
  9. In a bowl, beat the whipped cream with icing sugar and the vanilla juice stiff. Also knock in the mascarpone.
  10. Cut the macaroons into small pieces, the cake into cubes and divide them over the red fruit pudding.
  11. Sprinkle with the remaining sweet wine and spread out the cream mixture.
  12. Place the dish in the refrigerator for at least 1 hour or until use.
  13. Remove the dish from the refrigerator and garnish the trifle with the Christmas chocolates.

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Nutrition

640Calories
Fat63% DV41g
Protein12% DV6g
Carbs18% DV54g

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