Orange-speculoos trifle with tonka bean | REWE Fine World Adventist Ambassador | dessert
And there it is: The third and last part of my week as a culinary advent messenger for REWE Fine World . Initially, this week's starter was corn salad with pear, pine nuts and goat cream cheese terrine. As a main course I presented you then a cod fillet with sweet potato chips crust and potato and cabbage vegetables. And now comes the culmination of my three-course meal, the dessert. In addition, there is a delicious Orange-Speculoos Trifle with Tonka Bean !
And Would that be something for a festive menu for you? Maybe you also like individual components from the menu and they inspire you to their own courts. Especially the small tricks and tricks in the form of special ingredients such as the edible flowers, the sweet potato chips or tonka beans from the range of REWE Fine World I particularly like. I also had to think about how best to use the products, but I'm really excited about the results. That's why I can highly recommend all three courses, either individually or as a menu.
Orange Speculoos -Trifle with tonka bean as the crowning glory
And matching today's second Sunday of Advent there is the matching sweet conclusion. Here I did not dare experiments, but put on the great combination of speculoos and oranges. There are already dozens of recipes for orange-speculoos trifle or oranges-speculoos-tiramisu. But I add two other special ingredients to my dessert: REWE Fine World Tonka Beans and REWE Fine World Spiced Biscuit Crunchy . The tonka bean gives the mascarpone cream a light hint of vanilla and bitter almond and harmonises perfectly with the crumbled spice speculoos and the sweet speculoos cream. And the oranges give the dessert a mild acidity and fruitiness. After dinner, leave some room for the dessert! And real professionals will do more and store the dessert for 1-2 days in the fridge, to have some of it the next day ...
This ends my week as Advent Messenger! I hope that I could bring you a little closer to the assortment and could take some new creative ideas with you.Stir in spoon the mascarpone and mix to a firm cream. Finally, fold in the finely grated Tonka Bean. Pour the cream into a piping bag and refrigerate.
Brush off one of the oranges thoroughly, rub the skin finely and squeeze out the juice. Peel the other three oranges and fillet carefully. Collect the juice and add it to the remaining orange juice.
Crumble the spice speculum in the Thermomix or in a lightning chopper or multi-shredder and mix with the speculum cream and the grated orange peel.
Four drinking glasses or Provide preserving jars of about 350 ml each. Spread about 1/3 of the speculum on the four glasses and press down on the ground. Drizzle with 1 tbsp orange juice. Spread about 1/3 of the orange fillets on the speculum. Also spread 1/3 of the mascarpone cream on the orange fillets with a star or perforated grommet. Layer two more layers in the glasses as well, keeping a total of four orange fillets and finally put them on the cream as a decoration. Crumble the remaining two biscuits and spread evenly over the cream.
Cover the jars and refrigerate for at least four hours or overnight. Remove from the refrigerator about 15 minutes before serving.
This post was created in friendly cooperation with REWE Fine World for the Blogger Action REWE Fine World Advent Ambassador . Thanks for the nice cooperation!