Cherry trifle with pistachio and rosemary crumble

dessert · ⏱ 45 min · 6 portions · 85.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v5 · rb0e705f985 20260727Z1751 190 g sugar 160 ml kirsch 280 g madeira cake 2 pieces meringue nest cherry to taste 5 g rosemary 4 pieces egg yolk 600 ml double cream 🔪 place cherries, sugar, rosemary and lime peel with kirsch in a saucepan 🍳 ⏱ 8 min cook the cherries until softened but still holding shape strain and return the liquid to the pan 🍳 ⏱ 8 min cook the liquid until thickened, then return cherries ⏳ stir in lime juice and cool the cherry compote completely pulse rosemary and sugar until finely chopped add pistachios and salt, pulse until finely crumbled 🍳 ⏱ 4-5 min whisk egg yolks with kirsch and sugar over simmering water until foamy ⏳ ⏱ 5 min cool the sabayon, whisking 2-3 times as it cools 🌀 whisk the double cream until it forms soft peaks 🌀 gently whisk half of the cream into the sabayon 🌀 whisk the remaining half of the cream until it stays fluffy 🔪 slice the madeira cake into 1 1/2 cm thick and 7 cm wide slices ⏳ spoon cherries and juice over the sliced cake to soak spoon the sabayon then the cream over the soaked cake 🍽 crumble the meringue and scatter the pistachio crumble on top 🍽 serve the trifle with two fresh cherries Cherry Trifle 🎉 500 g cherry 1 piece rosemary 2 pieces lime 50 g pistachio salt to taste cherry, rosemary, lime 120 g 60 ml 30 g pistachio, salt 100 ml 40 g half half meringue nest cherry
http://flowcooking.food/en-us/recipe/231/cherry-trifle-with-pistachio-and-rosemary-crumble/