Shavouot chic, Chantilly and Rhubarb Trifle, Fabienne’s latest recipe in the Jewish Chronicle

 

Shavouot recipe, Rhubarb, Chantilly and caramelised biscuits trifle

Food Pictures - April 2013 (49)_399x600

 

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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