Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Shortbread biscuits
Syrup
Crème
Sauce
Utensils
2 glasses (each approx. 200 ml)
How it's done
Shortbread biscuits
Heat the butter in a small pan. Add the shortbread biscuits and lightly toast. Remove and set aside.
Syrup
Place the pulp, sugar and water in the same pan, bring to the boil. Turn down the heat, simmer uncovered over a medium heat for approx. 10 mins. until reduced to a syrupy consistency, leave to cool.
Crème
Using the whisk on a mixer, beat the coconut milk, cream and sugar in a bowl for approx. 5 mins. until the mixture is creamy.
Sauce
Heat the cream and fleur de sel in a small pan. Remove the pan from the heat, add the chocolate, stir until smooth, allow to cool slightly.
Trifle
Fill the two glasses with alternate layers of coconut cream, sablés, chocolate sauce and passion fruit syrup.
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