Tilslorte bondepiker (Norwegian apple and rye trifle)
- Details
- By Signe Johansen
This is a recipe adapted slightly from Signe Johansens', 'Scandelicious'. I was dubious at first but it's really delicious and simple to make.
- Stew 4 apples in a pan with sugar to taste. About 50g would be OK for cooking apples, less for eaters. It's good to keep some sharpness to contrast with the rest of the dish. Once the apples have broken down, remove from the heat and leave to cool.
- Meanwhile take 100g stale or dried rye bread and blitz in a food processor to make rough breadcrumbs. Fry them in a dry pan for 2 minutes then add 35g sugar and 35g butter. Add a pinch of salt and fry for 2-3 minutes until you can smell a sweet, caramelised smell. Take off the heat and allow to cool
- To assemble, whip 150ml double cream with 150ml crème fraiche along with a teaspoon of vanilla extract and 2 tbsp of icing or caster sugar. Whip until soft peaks form.
- Take 4 individual glasses and put a layer of the apple compote at the bottom, then a layer of caramelised rye bread followed by a layer of cream. Repeat the layers finishing with a layer of cream and top with slivered almonds.
- Chill for one hour before serving.
