Video 1 of 2
Every day, Cyril Lignac shares his recipes and culinary tips on the show All in the Kitchen and on the waves of RTL. The chef is interested in British gastronomy by revealing a typical recipe from the United Kingdom: the trifle. “It’s a dessert made from a spoon biscuit or a soft biscuit like a sponge cake that we’re going to soak”, he explains. To make this sweet treat “very simple”Mercotte’s sidekick in the best pastry chef chose to garnish it with figs and raspberries. A real delight!
Preparation time: 20 minutes
Cooking time: 10 minutes
- In a salad bowl or the bowl of your cold pastry mixer, pour the whipping cream and whip with the mixer to obtain a whipped cream consistency.
- Then add a sachet of vanilla sugar. Mix for a few moments and reserve the mixture in the refrigerator.
- For the pastry cream, heat the milk in a saucepan. Meanwhile, in a salad bowl, quickly stir the egg yolks with the sugar until they turn white. Add the starch. Then, add the milk to the egg/sugar/starch mixture while whisking.
- Place everything back on the heat and let the cream cook until it becomes thick.
- Remove from the heat, add the butter in small cubes and the olive oil, mix, with a contact film, put the pastry cream in the fridge.
- In individual ramekins, spoon pieces of biscuits. In a pan, brown the figs with the butter, honey and a pinch of salt.
- Stir for 3-4 minutes until the fruit flesh is slightly softened and golden. Place everything in the ramekins on top of the biscuits.
- In another very cold salad bowl, stir the pastry cream and delicately incorporate the whipped cream.
- Pour a spoonful of raspberry coulis over the figs then a generous spoonful of cream.
- Sprinkle the preparation with a few pieces of crushed biscuits with chopped walnuts.