Gooseberry-Trifle

Name: Gooseberry-Trifle
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 600 g Gooseberries; 100 ml apple juice; 150 g Sugar; 2 TABLESPOONS Brandy; 1 Vanilla pod; 450 ml Milk; 1 TABLESPOON Cornstarch; 4 Yolks (size M); 1 TABLESPOON Icing sugar; 250 g Ginger biscuits; 300 g Whipped cream; 2 TABLESPOONS toasted flaked almonds

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

600 g Gooseberries
100 ml apple juice
150 g Sugar
2 TABLESPOONS Brandy
1 Vanilla pod
450 ml Milk
1 TABLESPOON Cornstarch
4 Yolks (size M)
1 TABLESPOON Icing sugar
250 g Ginger biscuits
300 g Whipped cream
2 TABLESPOONS toasted flaked almonds

Directions

1
Wash and clean the gooseberries. Bring berries, apple juice and 100 g sugar to the boil in a pot and simmer for about 8 minutes until the berries are soft. Stir in brandy and let it cool down
2
Cut the vanilla pod lengthwise and scrape out the pulp. Warm the milk, vanilla pod and pulp, but do not boil. Remove vanilla pod. Mix starch and remaining sugar, stir with the egg yolks. Gradually stir into the hot milk, then pour back into the pot. Bring to the boil over a low heat, stirring constantly, until the vanilla sauce thickens slightly. Sprinkle icing sugar on the sauce to prevent skin forming. Let it cool down
3
Breaking cookies into pieces. In a bowl or 6 individual bowls, alternately layer cookies and gooseberries. Pour cold vanilla sauce over them. Whip the cream until stiff and spread on the trifle. Create a swirl pattern with a knife or the back of a spoon. Sprinkle with flaked almonds and chill
4
Waiting time approx. 1 hour