TRIFLE
Pastry cream or lemon cream (*prepared with half milk and half white wine, biscuits, red fruit jam or fruit in syrup, Chantilly cream for a Trifle served in a transparent cup for the pleasure of the eyes and the delight of the taste buds.
*To make Chantilly cream, cream, salad bowl, mixer blades (or shaker) must be placed in the fridge at least 1 hour before preparation.
Per person :
5 tbsp pastry cream or lemon cream*
4 dry biscuits (shortbread type)
1 tbsp of red fruit jam + 1 tbsp of hot water or 2 tbsp of fruit in syrup Optional, 3 tbsp of Chantilly cream
1 mint leaf for garnish
CUSTARD, per person: 20 cl (or 13 tbsp) of hot milk, 1 level tbsp of flour, 1 egg, 1 tbsp of salt, ½ tsp of butter, 1 level tbsp of powdered sugar + ¼ crushed vanilla pod or 1 sachet of vanilla sugar.
Mix together in a bowl the egg and the sugar (vanilla), add the flour and the salt and mix. Add half of the hot milk and mix well to obtain a homogeneous cream. Bring the rest of the milk to a boil. In a saucepan run under cold water, pour the egg/flour preparation, etc. then add the boiling milk, stirring constantly. Cook over low heat until thickened.
Lemon Cream, per person: the juice of 1/2 lemon, 1 egg yolk, 1 tbsp powdered sugar, 1 tsp flour or corn flour, 6 tbsp water, ½ tsp tbsp butter.
In a bowl, beat together the egg yolk with the sugar until the mixture whitens. Add flour and stir, Add lemon juice and stir. Add water and stir. Bring to a simmer over medium heat, stirring constantly, until thickened. Lower the flame and still stirring, cook for 5 minutes. Add the butter and stir.
WHIPPED CREAM*, per person: 20 cl (or 13 tbsp) liquid fresh cream, 1 tbsp icing sugar.
In the salad bowl, put the cream and beat gently until it turns into whipped cream. Increase speed and beat until it becomes whipped cream. Add the sugar and beat gently again so that the sugar mixes. Chill before serving.
Now all that remains is to assemble!
On 1 plate, coarsely crush the cookies. Mix the jam with the water until you obtain a homogeneous preparation.
In the bottom of 1 transparent cup, pour the pastry cream or lemon cream or a mixture of the 2, spread the biscuits delicately on top, pour the jam on top, spread the whipped cream on top. All that’s left to do is decorate…and enjoy.
Nice kitchen to all, Régine