Food & Drinks
Trifle of autumn pears and chestnuts by Anna (My Sweet Mouette)
Today we are proud to post a recipe and a post of food blogger Anna, living in the French part of Switzerland. We fell in love with her blog, My Sweet Mouette, and couldn’t resist in sharing her latest recipe. It is a dessert with chestnuts and pears.
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We are (already) in October, and the Food Blogs Schweiz month challenge has once again stretched its greedy arms. I threw myself in. Among the choice of ingredients, I have for the moment retained the pear and chestnuts and imagined this little dessert. It’s all good: only local products and the touch of greed we need. We plunge our spoons? Here is the trifle of autumn pears and chestnuts.
What floor, please?
The trifle is basically an English dessert, so say, uh … a little strange. A mixture of sponge, cream and fruit, all well maintained with gelatin. Pretty ugly, besides. Well, the first date of 1500 and something, so it has evolved. Today, we mainly remember the idea of superposition of different foods and different textures. Said like that, I think I will not convince you. In summary: it is a dessert with layers where we mix the crunchy and the fondant. In addition, it is very quickly done, and that visually, it produces its small effect.
Pear, vanilla and chestnuts, an agreement to the sweetness of the fall
Between the sweet crunch of the meringue, the tangy crunch of the lemon pear and the vanilla melting of the chestnut puree, the taste buds are at the party. The touch of double cream that crowns everything reveals the flavors. And I love the dairy products of the region of Fribourg. They are the best in the world. Here it is.
Trifle of autumn pears and chestnuts by Anna (My Sweet Mouette)©mysweetmouette
Pear and chestnut Trifle recipe
Ingredients for four ramekins
1kg Williams pears still firm
1/2 cc ground vanilla
Brown sugar
1/2 lemon
4 meringues
1 packet of chestnut puree
double cream according to your taste
Preparation
1. First prepare the pears compote. Peel the fruit, cut in four and seed. Keep two pears aside. Cook the pears over medium heat with the sugar and vanilla and a small bowl of water, until they are very tender. Crush with a fork or mix if you like very smooth textures. Let cool. Peel the remaining pears, cut into small cubes and sprinkle with lemon juice to prevent browning.
2. Crumble the meringues coarsely. Add the raw pear dice to the cooled compote. Keep a few crumbs of meringues and diced pears to decorate your dessert.
3. In a ramekin or a small bowl, start with a layer of meringues. Add a layer of compote on top. Then add the chestnut puree (I use a kind of piston with small holes to create the vermicelli I love). You just have to gently put a spoonful of double cream, and sprinkle with meringue crumbs and pear dice.
