Danish Sweet Trifle with Strawberries and Pumpernickel

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Danish Sweet Trifle with Strawberries and Pumpernickel
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 30 min.
Ready in

Ingredients

for
4
For the jelly
2 sheets
150 milliliters
For the cream
4 sheets
silver Gelatin
400 grams
Quark (or mascarpone)
100 grams
2 tablespoons
1
Vanilla bean (split lengthwise and seeds scraped out)
4 tablespoons
150 milliliters
For the strawberry purée and pumpernickel
400 grams
3 tablespoons
3 slices

Preparation steps

1.

For the jelly: Bloom the gelatin in cold water. Gently warm the strawberry juice in a pot, squeeze out any excess liquid from the gelatin and dissolve in the juice. Pour the mixture into a small rimmed sheet pan lined with plastic wrap, let set in the refrigerator then remove from the mold and set aside.

2.

For the cream: Bloom the gelatin in cold water. Combine the quark, yogurt, lemon juice, vanilla bean seeds and honey. Squeeze out any excess liquid from the gelatin, melt in a saucepan over low heat with 3 tablespoons quark mixture then fold into remaining quark mixture. Whip the cream until stiff then fold into the quark mixture.

3.

Rinse the strawberries, chop and purée with the powdered sugar.

4.

Spoon 1/3 of the cream into a tall glass serving container. Top with the strawberry purée and another 1/3 of the cream. Crumble the pumpernickel over top.

5.

Cover with the remaining cream. Cut the jelly into 4 pieces, arrange over the cream and chill for 3 hours in the refrigerator.