A summer dish from Madsen’s full of sunshine!

August 14, 2012

Rhubarb
Trifle
Serves
6 people

Ingredients for trifle
600
g rhubarb
150
g brown sugar
1
lemon
Half
a vanilla pod (scrape out the seeds in the middle of the pod)
Amaretto
biscuits

Whipped
cream (for the top)

Vanilla cream – Crème anglais
250
ml cream
250
ml milk
3
egg yolks
50
g sugar

Preparation
1.    
Clean the rhubarb and cut it in pieces of 2-3 cm
2.    
Mix the rhubarb pieces with the sugar, vanilla and the peel of the lemon.
3.    
Put the mixture on a tray with baking paper and bake in the oven at
150°C for 
20 minutes.
4.    
When the mixture is finished, leave it to cool in the fridge.

Vanilla
cream
1.    
Mix all the ingredients in a pot and slowly heat it up on the stove.
Always stir
 the mixture so avoid it to burn. Stir until the mixture gets thick
and then take it 
off the stove and let it cool down

Serving
Use
a cocktail glass (or any other tall glass) and layer the rhubarb mixture with
the 
crème anglais and the amaretto biscuit. Top it with some whipped cream and
decorate 
with a strawberry or almonds. 

Recipe from Madsens
A Scandinavian Restaurant in London

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L O V E N O R D I C