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