Trifle with sour cream & groats

Name: Trifle with sour cream & groats
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 ml Cherry nectar; 1 coated Tsp Cornstarch; 500 g frozen berry mixture; 4 packages Vanillin sugar; 3 TABLESPOONS Sugar; 2 (approx. 150 g) thick slices of white bread; 75 g Butter; 2 TABLESPOONS demerara sugar; 400 g Schmand; 300 g Whipped cream; 150 ml Orange juice

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 ml Cherry nectar
1 coated Tsp Cornstarch
500 g frozen berry mixture
4 packages Vanillin sugar
3 TABLESPOONS Sugar
2 (approx. 150 g) thick slices of white bread
75 g Butter
2 TABLESPOONS demerara sugar
400 g Schmand
300 g Whipped cream
150 ml Orange juice

Directions

1
For the groats, stir 4 tablespoons of nectar and starch until smooth. Boil up the rest of the nectar, half of the frozen berries, 1 vanilla sugar and 2 tablespoons of sugar. Stir in the starch, bring to the boil again and simmer for about 1 minute while stirring.
2
Fold in the rest of the frozen berries. Remove from the heat and allow to cool for about 30 minutes, stirring frequently.
3
Cut the bread into small cubes. Heat butter in a pan. Roast the bread cubes all around. Sprinkle with brown sugar and allow to caramelize slightly while turning. Remove.
4
Beat the sour cream and cream until stiff, adding 3 vanillin sugar and 1 tablespoon of sugar. Put the bread in a large container. Drizzle orange juice over it. Spread the sour cream on top, add the groats.
5
Allow to soak for at least 45 minutes.