RHUBARB TRIFLE
It is a sunny weather today after all that recent rainy period here in Denmark ....juhuuuu!!! Its' just a perfect moment to enjoy one of the classical Danish desserts- RHUBARB TRIFLE. One main ingredient is missing though, that is Rhubarbs themselves ))) well the reason is that it's Sunday today and not all the shops are open. Well I bought a rhubarb& strawberry jam instead (ecological)... Here is the recipe in Danish for you: http://www.bonisimo.dk/Opskrifter/Rabarbertrifli_Opskrift.aspx ...and I used Google to quickly translate it into English: Rabarbertrifli is a lovely dessert consisting of rhubarb compote, vanilla cream and crushed macaroons. One can possibly decorate with a little extra whipped cream and crushed macaroons if you like. For 6 persons: Ingredients: compote: 500 g rhubarb 250 gr sugar 1 tsp. powdered sugar Filling: 50 g crushed macaroons vanilla cream: 1 / 4 liter whipping cream 1 pasteurized egg yolk 1 tbsp. powdered sugar 1 / 2 tsp. Vanilla sugar Steps: Rinse rhubarbs and cut them finely, sprinkle them with sugar and set them aside for the juice. Pour out the juice and heat slowly and boil gently for 10-15 minutes until stems are tender. Then flavor the compote with vanilla sugar and let it cool down. vanilla cream: Whip egg yolk, sugar and vanilla sugar together first. Then whip the cream separately...and gently pour in the yolk mass into whipped cream, mix it. How to serve it ? Well it's up to you ...let your imagination flow :)
