Red Fruits & Apple Cider Trifle

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You’ll need:

 

(for the jelly)

75 cl apple cider

35g caster sugar

13 gelatine leaves (25g)

400g red fruits

 

(for the financier cake)

4 egg whites

a pinch of salt

140g butter

100 + 40g icing sugar

100g almond meal

2 tbsp orange blossom aroma

 

(for the mascarpone cream)

25 cl full fat cream (40% vetgehalte)

500g mascarpone

130g icing sugar

2 tbsp orange blossom aroma

100g red fruits, for decoration

white chocolate shavings, for decoration

 

Method:

Start by making the jelly. Soak gelatin leaves in cold water. Meanwhile, add apple cider and sugar to a saucepan and heat until hot, but not boiling. Squeeze all excess liquid out of gelatin leaves and stir through hot cider mixute.

Pour mixture into a nice tray or bowl and scatter the red fruits all over the cider. Chill at least 2 hours to let the gelatin set.

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Next, make the financier. Preheat the oven to 400°F/200°C. Grease a springform pan (22cm or 9 inch) with butter and cover the bottom with parchment paper. Melt butter in a saucepan, until it has turned golden brown. Burnt milkwhey (tiny little granules) should appear on the bottom of the pan.

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In a clean bowl, whip egg whites with a pinch of salt to soft peaks.While whipping, add 40g icing sugar and keep whipping to stiff peaks. In a separate bowl, sift remaining icing sugar and almond meal. Carefully fold this through the egg whites. Slowly add melted butter.

Pour the batter into the springform pan and bake for 25 to 30 minutes, or until golden brown. Allow to cool down while preparing the mascarpone filling.

Whip mascarpone, icing sugar and orange blossom aroma until fluffy. In a separate bowl, whip cream until fluffy and gently fold through the mascarpone.

Top the jelly with the cooled financier cake. Spread the mascarpone cream over the financier, then decorate with more red fruits and white chocolate shavings.

Keep the trifle chilled for up to 4 days.

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