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Ingredient
Rhubarb and Strawberry Trifle
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Chef :
cookpad.japanRhubarb and Strawberry Trifle
The British Embassy in Japan is promoting British cuisine and is conducting a campaign called "Food is GREAT: A Taste of Britain". Check out their Facebook page for more details www.facebook.com/oishii.igirisu.
Ingredient
250 grams
Rhubarb
20 grams
Granulated sugar
15 grams
Honey
1/2
Cinnamon stick
60 grams
Strawberries
300 ml
Milk
40 grams
Sugar
5 grams
Plain flour
5 grams
Cornstarch
70 grams
White chocolate
1/2
Vanilla beans
100 ml
Heavy cream
Cooking instructions
* Step 1
First, prepare the ingredients for the rhubarb compote.
* Step 2
Add the rhubarb and the other ingredients except for the strawberries into a shallow saucepan, cover with a lid, and cook for about 7-8 minutes over low heat. Cook until it becomes soft while skimming off the scum.
* Step 3
Add the strawberries to the saucepan from Step 2, and continue simmering for 1-2 minutes.
* Step 4
Next, prepare the ingredients for the custard cream.
* Step 5
Heat up the milk with vanilla bean in a separate saucepan.
* Step 6
Whip the egg yolks and sugar in a bowl until the mixture becomes pale, then add the flour and cornstarch.
* Step 7
Gradually pour the mixture from Step 5 into the bowl from Step 6 a little at a time, and return the mixture to the saucepan over low heat. Simmer for about 2-3 minutes until thickened.
* Step 8
Add the melted white chocolate to the saucepan from Step 7, and set aside until cool.
* Step 9
Whip the heave cream to finish.
* Step 10
Layer the rhubarb, strawberries, custard cream, and whipped cream in a glass dish, and sprinkle with roasted almond slices.
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