Gooseberry-Trifle

Name: Gooseberry-Trifle
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 600 g Gooseberries; 100 ml apple juice; 100 g + 50 g sugar; 2 TABLESPOONS Brandy or rum; 1 Vanilla pod; 400 ml + 5 tablespoons of milk; 1 TABLESPOON Cornstarch; 4 Egg yolk (Gr. M); 250 g Oat biscuits (e.g. Hobbits); 300 g Whipped cream; 2 TABLESPOONS flaked almonds

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

600 g Gooseberries
100 ml apple juice
100 g + 50 g sugar
2 TABLESPOONS Brandy or rum
1 Vanilla pod
400 ml + 5 tablespoons of milk
1 TABLESPOON Cornstarch
4 Egg yolk (Gr. M)
250 g Oat biscuits (e.g. Hobbits)
300 g Whipped cream
2 TABLESPOONS flaked almonds

Directions

1
Clean the berries, wash them. Bring apple juice and 100 g sugar to the boil and simmer for about 8 minutes. Stir in brandy. Let cool down.
2
Cut the vanilla pod lengthwise and scrape out the pulp. Boil both with 400 ml milk. Stir cornflour and 5 tbsp. milk until smooth. Stir into the boiling milk and simmer for about 3 minutes. Take the pot off the stove.
3
Remove the pod. Stir in 50 g sugar. Mix egg yolk and 6 tbsp. sauce. Stir into the remaining sauce and heat up (do not boil!). Let the sauce cool down.
4
Crumble the biscuits and layer them alternately with the compote in a large bowl. Pour sauce over them. Let it stand for about 30 minutes. Whip the cream until stiff and spread on the trifle. Roast the almonds and sprinkle them over the trifle.