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Cranberry trifle another red and white variation, the finish of the Christmas serial published in the Chef’s Handyman food blog
Chef’s Handyman Cranberry Trifle
Some guests prefer sweet and sour tastes. So, the cranberry trifle would be the right choice to serve. Now is Cranberry season. Fresh berries can be bought in several stores. Cranberry compote can be stored for some days in the fridge. The compote goes also very well with ice cream and game dishes.
Red and white is still the color for the Christmas dessert published in the Chef’s Handyman food blog: Cranberry trifle
Bring the cranberry juice to the boil. Add lemon rind, star anise, 7 tbsp. of preserving sugar, vanilla pod and vanilla sugar. Add the berries. Reduce the heat and simmer them for 3 minutes or until soft. Remove the pan and allow the berries to cool.
Combine yoghurt and vanilla sugar. Fold in whipped cream.
Pound the shortbread bars roughly. Add the pieces into glasses. Add the yogurt and the cranberries by layers. Garnish with pistachios and chocolate drops.
Shopping list for 4 serves:
Fruits: 1 lemon, 250 g or 8 oz. fresh cranberries
Juice: 4 dl or 2 cups cranberry juice
Spices: star anise, 7 tbsp. preserving sugar, vanilla sugar, vanilla pod
Dairy Products: 250 g yoghurt, 2 dl or one cup whipped cream
Decoration: grounded pistachios and chocolate drops
Cookies: 10-12 shortbreads
Have a great week, yours Chef’s Handyman team!
