Empty

Glacé Cherries Trifle

A showstopper of a pudding for your festive table this year. You can always buy good quality custard and whipped cream, but we recommend going the extra mile to make it extra special!

Zutaten Für

Glacé cherries 300 g
ladyfingers x 10
cherry jam 300 g
sherry or Amaretto (optional) 1 little glass
For the custard
Crème fraîche (AOP)

200 ml Zum Produkt
whole milk 700 ml
cornflour 3 tbsp
caster sugar 100 g
eggs x 4
Saucen und Gewürze

Vanille aus Tahiti

1 tsp Zum Produkt
For the Whipped Cream
double cream 500 ml
icing sugar 4 tbsp

Finde französische Produkte in deiner Nähe

Zubereitung

Start by making the custard: in a pan, bring the milk and double cream to a boil, then remove from the heat.

In a large pan, whisk the eggs, sugar and cornflour until foamy, then very slowly pour the hot milk and continue whisking. Bring back on the lowest heat and stir continuously until you reach the desired consistency (about 10 minutes). Then reserve, cover and refrigerate for a couple of hours.

Whipped cream
In a mixing bowl, whisk the double cream with the icing sugar until you have a nice and smooth chantilly consistency.

Then add a layer of custard, then whipped cream, then cherry jam, then repeat with another layer of ladyfingers, custard, and whipped cream. You can vary the order if you prefer.