Description
Trifle - a traditional English dessert. A notable feature of this dessert is to serve it in a glass container. There are many recipes for trifle, but in each remains the same sequence of layers. At the bottom of the bowl lay out the sponge cake or biscuits soaked with alcohol, then spread the fruit or jam, then a layer of cream. Depending on the chosen dishes layers can be repeated. Today I invite you to prepare an exotic version of this dessert.
Ingredients
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Feijoa
250 g
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Brown sugar
0.75 cup
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Water
250 ml
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Cheese curd
200 g
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Coconut shavings
2 Tbsp
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Cookies
5 piece
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Wine white sweet
6 tsp
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Banana
1 piece
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Lemon juice
1 Tbsp
Cooking
To start, cook the jam from feijoa. Feijoa peel, put in a Cup of cold water (not darkened). Peel do not throw.
In a pan pour 1/4 Cup of cane sugar. I use sugar TM Mistral. Heat the sugar, stirring, until caramel. Remove pan from heat, wait a bit and pour 250 ml of boiling water.
Pan again to put on the fire, add the peel, bring to boil and boil 5 min.
The resulting syrup strain into a saucepan, add the 1/4 Cup sugar and chopped berries. On high heat bring to boil, then the fire abated and cook 30 minutes, stirring occasionally.
Here's a jam turns out.
The remaining sugar grind in a coffee grinder into powder.
Cream cheese whipped with powdered sugar (I added 2 tbsp), add coconut flakes. If the mass is too thick, add 1 tbsp of thick cream. The banana chopped, drizzle with lemon juice.
Assemble the dessert. In portion dishes lay broken into pieces biscuits, impregnate wine (enough for 1-2 tsp per serving). If you cook for kids, soaked in grape juice.
Then spread the jam from feijoa, put the whipped cheese. The next layer put a banana and terminate the cheese mass. Decorate as desired. Before serving, let cool for a couple of hours in the fridge.
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