Graubünden nut pastry trifle


Total time: 1hr 35m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 805 Kcal, 15g Protein, 52g Carbohydrates, 59g Fat


Ingredients

  • Caramelized nuts
  • 100 g sugar
  • 50 g hazelnuts, coarsely chopped
  • 3 tbsp water
  • 1.5 dl cream
  • 100 g walnut kernels, coarsely chopped
  • Shortcrust pastry crumble
  • 60 g white flour
  • 1 organic lemon, use only half of grated zest
  • 2 pinches sea salt
  • 20 g sugar
  • 40 g butter, cold, cut into pieces
  • Quark cream
  • 250 g half-fat quark
  • 1 dl cream, whipped until stiff
  • 1 tbsp sugar
  • 1 tsp vanilla sugar

View these products

Instructions

  • Caramelized nuts

    Boil the sugar and water in a wide stainless steel pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Mix in the nuts, pour in the cream, return the pan to the hob, reduce the liquid slightly over a low heat. Transfer the nuts to a bowl, leave to cool.
  • Shortcrust pastry crumble

    Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter, rub by hand to form a crumbly mixture, spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool.
  • Quark cream

    Combine the quark with the whipped cream, vanilla sugar and sugar. Layer the quark cream, nuts and shortcrust pastry crumble in bowls or glasses, top with the crumble.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home