Cinnamon and Pear and Brioche Trifle
Serves 2
Ingredients
2 unit(s)
Pears
1 sachet(s)
Ground Cinnamon
220 grams
Creme Fraiche
(Contains Milk)
75 grams
Sugar
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
1 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
Not included in your delivery
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Instructions
Bash or roughly chop the hazelnuts.
Place a pot over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pot and set aside. TIP: Watch them closely—they can burn easily.
Core and finely chop the pear.
Return the pot to a medium-high heat with a knob of butter. Once hot, fry off the pear and half the cinnamon for 4-5 mins. Reserve 1 tbsp sugar and put the remaining in the pot with 2 tbsp water. Cook for another 6-8 mins, until the pear is soft.
Once cooked, let the pear compote cool completely (pop it in the refrigerator for about 20 mins to quicken the cooling process).
Tear half the brioche bun (you can use the rest later) into small pieces and mix well with the cooled pear compote.
Whisk the cream fraiche with a pinch of cinnamon and reserved sugar until it forms soft peaks. Layer individual glasses with some torn brioche mixed with pear compote and then some whipped creme fraiche. Repeat the layers and finally top with the toasted hazelnuts.
You can have the trifle now or chill in the refrigerator until ready to serve.
