Christmas trifle
08.12.2023
The dessert on the Mobility Christmas menu to prepare for: You can find the ingredients, video instructions and the individual preparation steps below.
Ingredients
For 4 persons
2 quinces (or tart apples)
6 tbsp brown sugar
100 ml white sparkling wine or white wine
1 organic orange
Spices as desired (star aniseed, cinnamon, cardamom, vanilla)
150 g Basler Leckerli
4 tbsp wholemeal oats
1 persimmon
1 small pomegranate (or one large one, keeping the remaining seeds for breakfast)
2 double espresso
Who likes a dash of brandy, amaretto or fruit eau-de-vie
500 g plant-based yoghurt
Some bergamot (or other citrus) zest
4 sprigs fresh mint
Pretty much all the fruits that are typically in the house at Christmas go well into the dessert. Lightly dried gingerbread or speculatius are also a good substitute for the treats.
Step 1:
Wash the quinces, cut into quarters, remove the core casing and place them in approx. game cube-sized pieces. Wash the orange, grate the peel, set aside the zest. Cut two slices from the orange and squeeze out the rest of the juice, keeping 2 tbsp for later. Caramelise 2 tbsp sugar in a small saucepan, add the quince, sparkling wine and, if desired, the spices as well as the orange slices and the juice. Cook for 5 minutes.
Step 2:
In the meantime, place a sheet of baking paper on a baking tray. Caramelize the remaining 4 tbsp sugar in a pan over medium heat. Place the oats, the crumbled treats (if any with chocolate coating, put them aside) and a pinch of salt on the caramel and stir with a wooden spatula until everything is golden brown. Pour the oat-Leckerli crumble onto the baking tray lined with baking paper. Allow to cool.
Step 3:
Wash the persimmon and cut into cubes. Cut the pomegranate in half, hold the cut side loosely in your hand over a bowl and loosen the seeds by striking the skin with the other hand using a tablespoon.
Step 4:
Prepare 4 dessert jars. Mix the yoghurt with the citrus zest and the orange juice set aside. Bottom, if applicable crumble in the chocolate delicacies or add some of the oat delicacies. Sprinkle the espresso and/or alcohol on top. Add the persimmon. Add a third of the yoghurt, then a few more crumbs and the quinces with the stock. Now add the yoghurt again. If the dessert’s for later, cover and chill. Before serving, top with the pomegranate seeds and remaining crumble and sprinkle with plenty of mint. Serve!
Photos: Patrick Besch