Rhubarb
Trifle
Serves
6 people
Ingredients for trifle
600
g rhubarb
150
g brown sugar
1
lemon
Half
a vanilla pod (scrape out the seeds in the middle of the pod)
Amaretto
biscuits
Whipped
cream (for the top)
Vanilla cream - Crème anglais
250
ml cream
250
ml milk
3
egg yolks
50
g sugar
Preparation
1.
Clean the rhubarb and cut it in pieces of 2-3 cm
2.
Mix the rhubarb pieces with the sugar, vanilla and the peel of the
lemon.
3.
Put the mixture on a tray with baking paper and bake in the oven at
150°C for 20 minutes.
4.
When the mixture is finished, leave it to cool in the fridge.
Vanilla
cream
1.
Mix all the ingredients in a pot and slowly heat it up on the stove.
Always stir the mixture so avoid it to burn. Stir until the mixture gets thick
and then take it off the stove and let it cool down
Serving
Use
a cocktail glass (or any other tall glass) and layer the rhubarb mixture with
the crème anglais and the amaretto biscuit. Top it with some whipped cream and
decorate with a strawberry or almonds.
Recipe from Madsens
A Scandinavian Restaurant in London
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L O V E N O R D I C
