Catalan trifle


Ingredients 12
Servings 6
Time

Ingredients

  • 600
    ml
    milk
  • 2
    strips lemon peel
  • 1
    vanilla pod
  • 6
    extra-large egg yolks
  • 30
    ml
    cornflour
  • 75
    g
    castor sugar
  • 150
    ml
    dessert wine
  • 4
    granadillas
  • 1
    small pineapple, thickly peeled and cut into chunks
  • 125
    g
    amaretti biscuits or sponge fingers, roughly broken
  • 200
    ml
    crème fraîche
  • 15
    ml
    unsalted pistachios, roughly chopped
 

Method

 
Heat milk slowly with lemon peel and vanilla pod and simmer for 5 minutes, strain. Beat egg yolks with cornflour and castor sugar until pale and thick. Add a little milk, beating hard, then stir in remaining hot milk. Return to pan with half the wine and stir over low heat until thick and smooth. Cool, stirring occasionally. Halve granadillas, scoop flesh into a bowl with pineapple, stir in remaining wine and leave to macerate. When custard has set, crumble biscuits into base of a glass dish or individual glasses, spoon fruit in its liquor over, pour on custard and chill. To serve, spread crème fraîche over and scatter with pistachios. TOTAL KILOJOULE COUNT: 8 810 kJ (2 105 Cal). A portion: 1 470 kJ (350 Cal).
 

Read more on: fruit
 

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