Festive Berries Trifle with Nutmeg-Infused Chantilly
Ingredients
- 400g ready made vanilla pound cake, diced to about 2cm x 2cm
- 300mL Bulla Thickened Cream
- 5 Tbsp icing sugar
- 1 tsp vanilla extract
- 200g berries
to make compote
- 100g berries of choice
- pinch of sugar
- 2 star anise
- 1 tsp cinnamon powder
- 1 Tbsp water
to serve
- mint leaves, fresh berries, dash of grated nutmeg
Cooking Directions
- For the compote, in a pot, add water, sugar, berries and spices and bring to a boil. Simmer for about 5 minutes until the mixture thickens up. Set aside to cool.
- Meanwhile, in a mixing bowl, whip Bulla Thickened Cream with icing sugar and vanilla until you get a firm texture. Set aside.
- To assemble, in separate dessert glasses, place alternate layers of vanilla cake, whipped cream, compote and fresh berries. Garnish with mint leaves, additional berries and grated nutmeg.
Ingredients
- 400g ready made vanilla pound cake, diced to about 2cm x 2cm
- 300mL Bulla Thickened Cream
- 5 Tbsp icing sugar
- 1 tsp vanilla extract
- 200g berries
to make compote
- 100g berries of choice
- pinch of sugar
- 2 star anise
- 1 tsp cinnamon powder
- 1 Tbsp water
to serve
- mint leaves, fresh berries, dash of grated nutmeg