John Myers
Winter – Trifle …
The perfect winter – trifle … recipe with a picture and simple step-by-step instructions.
- 300 g Frozen sour cherries
- 125 Milliliters Dry red wine
- 1 tablespoon Sugar
- 1 packet Vanilla sugar
- 0,5 Cinnamon stick
- 1 Star anise
- 2 Cloves
- 30 Milliliters Dry red wine
- 1 teaspoon Food starch
- 2 leaf Gelatin white
- 50 g Whipped cream
- 50 g Marzipan raw mass
- 300 g Greek yogurt
- 1 packet Vanilla sugar
- 3 teaspoon Ground poppy seeds
- 2 tablespoon Almonds in pens
- 4 piece Spice – Speculoos
- Thaw the cherries. Briefly bring to the boil with red wine, sugar, vanilla sugar and spices. Remove from heat and let steep for 15 minutes. Put the cherries on a sieve and collect the liquid. Remove spices (use as decoration if necessary).
- Mix the cornstarch with the red wine until smooth. Bring the collected liquid to a boil. Stir in the cornstarch while stirring and bring to the boil briefly. Take off the stove and let cool down a bit. Fold in the cherries. Distribute in dessert glasses and chill.
- Soak gelatine in cold water. Roughly grate the marzipan. Heat the cream. Stir in the marzipan. Take off the stove. Squeeze out the gelatine and dissolve it in the cream.
- Mix the yoghurt, vanilla sugar and poppy seeds until creamy. Pour in the marzipan cream and stir in well. Spread on the cherries and put back in the fridge.
- Toast the almonds in a pan without adding any fat. Let cool down. Coarsely chop the speculoos and mix with the almonds. Distribute on the glasses just before serving.
- 6 …. taste it … 😉 Have a nice 2nd Advent!
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