Shavouot recipe, Rhubarb, Chantilly and caramelised biscuits trifle
This light, bittersweet trifle makes an original change of the traditional cheesecake
1kg of rhubarb
100g of caster sugar
600ml of double cream
30-40g of icing sugar
250g of caramelised biscuits (the speculos biscuits, are the biscuits you get in coffee shops to accompany your coffee or tea)
- Wash and cut your rhubarb
- Put it a large pan together with the sugar
- Cook for 30 minutes in a medium heat stirring regularly to obtain a compote
- Beat your double cream as a Chantilly, making sure it doesn’t become too thick, like butter; it needs to stay light and airy
- Add the icing sugar and mix gently
- Crush the biscuits either with a rolling pin or in a food processor
- To assemble your trifle, add and alternate in a large serving bowl, the crushed biscuits, the Chantilly cream, the rhubarb compote
- Eat cold or at room temperature
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