Trifle with banana bread and caramelised pear
Recipe
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65 minutes
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10 minutes
-
75 minutes
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6 persons
Do you love the classic English trifle? Then this 2.0 version from the Big Green Egg with caramelised pear and banana bread is a must for your menu. You can prepare all the components on your kamado in advance. Grill the pear preferably a day earlier, so that the sugar syrup can soak into the pear properly. You can even put this dessert together a few hours in advance, if you wish. In this way, you’ll be serving this dessert in no time.
INGREDIENTS
Caramelised pear
- 40 g sugar
- 50 ml water
- 2 firm dessert pears (Doyenné du Comice)
Roasted nuts
- 100 g pecans
Vanilla mascarpone
- 1 vanilla pod
- 2 tbsp icing sugar
- 500 g mascarpone
Other ingredients
- 6 slices banana bread
- 2 tbsp brown rum (optional)
- ½ mango
- 18 raspberries
- 150 g blueberries
Garnish
- 6 sprigs of mint
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the cast iron grid to a temperature of 200°C. Meanwhile, for the caramelised pear, heat the sugar with the water until the sugar has melted. Leave this sugar syrup to cool.
- Meanwhile, peel the pears and cut lengthwise into slices of about 1 centimetre down to the core (discard these).
- Place the pear slices on the grid and grill for about 2 minutes. Turn the slices a quarter turn and grill for another 2 minutes. Turn the slices over and grill for another 2 x 2 minutes; the exact grilling time depends on the firmness of the pears. Close the lid of the kamado after each action.
- Place the pear slices in a bowl and drizzle with the cooled sugar syrup. Place the bowl in the fridge preferably overnight.
- Remove the cast iron grid, place the stainless steel grid in the kamado and place the skillet on this. Close the lid and preheat the skillet for about 10 minutes.
- For the roasted nuts, sprinkle the pecans in the skillet and roast the nuts for about 6-8 minutes; turn them regularly and close the lid of the Big Green Egg after each action.
- Scoop the nuts out of the skillet, set them aside to cool and store covered at room temperature.
- For the vanilla mascarpone, cut the vanilla pod open lengthwise and scrape out the marrow. Mix with the icing sugar through the mascarpone and scoop into a piping bag. Store in the fridge.
METHOD
- Cut the banana bread slices into cubes and, where applicable, drizzle with the rum. Peel half the mango, remove the stone and dice the flesh. Dice the caramelised pear slices.
- Divide half the banana bread, the pear, pecans, mango, raspberries and blueberries between six beautiful, transparent bowls. Pipe a layer of vanilla mascarpone on top, spread the rest of the banana bread, pear, pecans, mango, raspberries and blueberries on top and garnish with the mint.
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