A classic English recipe. In translation - "trifle, trifle", which fully suits the process of preparing this dessert!
It is necessary
- For 2 servings:
- - 200 g biscuit roll;
- - 200 ml of milk;
- - 60 ml heavy cream (33%);
- - vanilla pod;
- - 3 egg yolks;
- - 30 g of fine granulated sugar;
- - 0.5 tbsp. corn starch;
- - 2 canned peaches;
- - 1 tbsp. vegetable oil;
- - 15 g unsalted butter;
- - 50 ml of Gran Marnier liqueur;
- - 200 g of fresh sour cream (25%);
- - 0.5 tbsp. Muscovado sugar;
- - 1 tbsp. granulated sugar;
- - 50 g of peanuts.
Instructions
Step 1
In a small saucepan, combine milk and cream. Cut the vanilla pod in half with a sharp knife and remove the seeds. Add half to the milk mixture and put on medium heat. Bring to almost a boil and remove from heat.
Step 2
While the contents of the saucepan are heating, mix fine granulated sugar (30 g) with starch and yolks until smooth.
Step 3
Pour the hot mixture into the yolk in a thin stream, stirring vigorously. Then, through a fine sieve, pour the mixture back into the pan, return to the burner, set the heat to low and cook until thickened, stirring occasionally. Then pour into a cold container and cool under cling film.
Step 4
Heat a tablespoon of vegetable oil in a frying pan and add the peaches. Stir and cook over medium heat until a slight blush is achieved. Then pour in 1 tbsp. liqueur and cook until the alcohol has evaporated. Set aside from the stove and let cool.
Step 5
Cut the roll into centimeter-thick slices and lay out two portioned bowls. Drizzle with the remaining liquor. Put the fruit on top, pour over the custard and put in the cold for at least a couple of hours.
Step 6
Beat the sour cream with Muscovado sugar. Add vanilla seeds and place on a layer of hardened custard. Put it back in the refrigerator to cool down.
Step 7
Prepare the foil by lightly greasing it with vegetable oil. Take a clean and dry saucepan, mix the peanuts with 1 tablespoon in it. sugar and put on high heat. When the nuts are caramelized, transfer them to the prepared foil. Allow to cool completely and then crush into small pieces with a rolling pin. Sprinkle the trifle just before serving to prevent the caramel from melting.
