Fruity Trifle Brulee
Ingredients (8 servings)
| Amount | Measure | Name |
|---|---|---|
| 410.00 | g | Peaches in can |
| 410.00 | g | Fruit cocktail in can 3/1 |
| 125.00 | g | Boudoir Biscuits, box |
| 200.00 | ml | CARTE D'OR Strawberry Sauce 6 x 2L |
| 125.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| 1.20 | l | MEADOWLAND Classique 10 x 1L |
| 100.00 | g | Nuts, Peanuts raw |
Preparation
1. Drain the fruit cocktail, reserve 200ml to 250ml of the juice and peach halves and chop up the peach halves and mix together with the fruit cocktail. Set the juice aside.
2. Bring to the boil the reserved juice of the mixed fruit cocktail and peaches and 600ml of Meadowland Classique Creme.
3. Mix together the powder and the 600ml Meadowland Classique Creme.
4. Add the powder mix to the boiled cream mixture and allow to thicken and simmer for 2-4 minutes.
5. Take 8 wine glasses and start to layer the bottom of the wine glasses with rouhgly chopped/ broken boudoir biscuits followed bystrawberry sauce, the fruit mix and sprinkle with toasted and roughly chopped peanuts.
6. Pour over a little of the creme brulee mixture over the fruit and biscuits base and allow to set in the refrigerator for 5 minutes.
7. Once slightly set remove from the refrigerator, repeat process (equally dividing the boudoir biscuits, strawberry sauce, fruit mix and peanut sprinkle among the wine glasses.) ending off with the crewme brulee mixture.
8. Allow to set in the refrigerator for 30 minutes and serve with caramelised sugar on top.
