Tuesday, 20 October 2015
Traditional Danish apple trifle
Give your family a taste of scandinavian with this inviting recipe from Bronte Aurell
- Put the apple in a pan with 4 tablespoons sugar, the water and vanilla, and cook over a gentle heat until completely soft – around 20 minutes. Add more water if needed during cooking. Leave to cool completely.
- In a frying pan, melt the butter, add the remaining sugar and stir. Add the crumbs and keep stirring until the mixture is crisp and toasted. Be careful – it burns easily.
- Remove from the heat and spread on a plate. As it cools, use your fingers to break it up so it doesn't stick in clumps.
- Whip the cream until stiff peaks form.
- Layer your trifle in a big bowl or individual pots, beginning with a layer of apple, then the breadcrumbs, followed by a layer of cream. Add a larger layer of apple and finish with the breadcrumbs (save a few to decorate). Top with the remaining whipped cream and decorate with the remaining breadcrumbs.
- Some serve this while the breadcrumbs are still crunchy. However, we wait a few hours until the trifle has settled.
What you need:
- 1kg (approx 8-10) tart apples, such as
Bramley or Granny Smith, peeled, cored
and cut into bite-sized pieces
- 140g caster sugar
- 200ml plus 1 tbsp water
- Seeds from 1 vanilla pod
- 100g butter less 1 tbsp
- 120g dried breadcrumbs
- 300ml whipping cream
From the Scandi Kitchen by Bronte Aurell (£16.99, Ryland Peters & Small).