February 20, 2011

Cranberry Trifles

This is how we finished the cranberries that we had in the freezer: a while ago, I was at Waterstones in the cookbooks section, and was flicking through a book and saw a cranberry trifle recipe. I tried to remember the ingredients that were used in it, and as soon as I got hold of a pen and paper, I scribbled down the list of ingredients and quick instructions. Even without the detailed recipe, the result was perfect: airy and fruity.

Also, here, to my greatest joy, the first flowers have been coming out! Snowdrops, daffodils and crocuses make a colourful carpet under the trees and in the parks. This gives an air of spring, even if, the sometimes still bitter cold reminds us that winter is not completely over...

Cranberry Trifles – makes 2 generous portions

  • • 200g fresh or frozen cranberries
  • • 3tbsp water
  • • 5tbsp sugar
  • • 8 digestive biscuits, crushed
  • • 40g butter, melted
  • • A handful of pistachios, crushed
  • • 20cl whipping cream
  • • 4tbsp icing sugar
  • • Grated chocolate

  • 1. Start by making the cranberry compote: put the cranberries, water and sugar in a saucepan, bring to the boil and simmer on a medium heat for about 10min until the fruits are soft.
  • 2. Mix together the melted butter, crushed biscuits and pistachios.
  • 3. Whip the cream until it forms soft peaks. Add the icing sugar while still whipping.
  • 4. Layer up the trifle in a glass starting with a layer of cranberry compote, a layer of biscuits and end with a layer of whipped cream. Place in the fridge for 1 hour. When ready to serve, decorate with the grated chocolate.
  • Trifles aux Canneberges – pour 2 portions généreuses

  • • 200g de canneberges fraîches ou surgelées
  • • 3cs d’eau
  • • 5cs de sucre
  • • 8 biscuits nature (type petit beurre), écrasés en miettes
  • • 40g de beurre fondu
  • • Une poignée de pistaches, concassées
  • • 20cl de crème fleurette
  • • 4cs de sucre glace
  • • Un peu de chocolat râpé

  • 1. Commencer par préparer la compote : mettre les canneberges, l’eau et le sucre dans une casserole, porter à ébullition puis laisser frémir pendant environ 10min jusqu’à ce que les fruits soient tendres.
  • 2. Mélanger le beurre fondu avec les biscuits et les pistaches.
  • 3. Monter la crème en chantilly et ajouter le sucre glace, tout en fouettant.
  • 4. Préparer le trifle dans un verre en commençant par une couche de compote, une couche de biscuits puis terminer par une couche de crème. Mettre au réfrigérateur pendant 1h. Au moment de servir, décorer avec des copeaux de chocolat.
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