Impressive And Appetizing Recipes For Truffle

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Trifle - one of the most tempting culinary creations of the English.

The history of the triffle begins with its first mention in the distant 1654. In this recipe, it is recommended to cut a slice of bread, put it on a plate and soak it nicely with sherry. Long before this moment in the culinary history of England, a cake called "fool" was prepared. It was made from berries and cream.

Only a century later, the ingredients of the two desserts are mixed and so the real trifle comes to light. Its obligatory ingredients remain whipped cream and sherry, and the decoration can vary from candied fruits, ginger roots or citrus peels.

The name of the tempting English dessert comes from the medieval English word "Trufle", which in turn "inherits" the French "trofel". Translated, it means something small or "trifle". However, when you touch this delicacy, you will realize that such a name is absolutely unjustified.

Today, the recipe for a truffle travels the world. In each country, in addition to the ingredients, its names change. In Italy, the dessert is known as "English soup" because it is served in a large bowl with a ladle, while in Scotland it is called "whimwham".

The British believe that their dessert is the root cause of the appearance of tiramisu. The Creole version of the truffle consists of pieces of various pastries soaked in rum, red wine or fruit juice. In other countries, there are recipes that use jelly, wine instead of sherry and kisses for decoration.

Traditional English pastry is usually a tempting blend of vanilla cream, sponge cake soaked in sherry or liqueur, cream, caramel and candied fruit. Serve either in a large glass form or in individual bowls.

It can be prepared in minutes if you have a ready-made loaf and cream, or you decide to use pieces of cake and even Easter cake. From now on, all you have to do is whip the cream and arrange the fruit.

Strawberry truffle

4 servings / 1 small bowl

Necessary products: 1 cake tray, 6 tablespoons liqueur, 6 tablespoons strawberry jam, 1 and 1/2 tsp fresh frozen strawberries, 1 and 1/2 tsp cream, 1 tbsp. h. powdered sugar

For the cream: 300 ml fresh milk, 2 vanilla, 4 egg yolks, 100 g sugar, 2 and 1/2 tbsp starch, 1 tbsp flour, 20 g butter

For decoration: 20 g sliced almonds, mint leaves

Method of preparation: The cake pan is cut into cubes. Pour 2 tablespoons of the liqueur and let the cubes soak and soften, then spread with jam.

For the cream, pour the milk into a saucepan. Add the vanilla and heat over low heat until boiling. In another bowl, beat the yolks with the sugar for about a minute, until you get a light fluffy cream.

Add the flour and starch and beat until smooth. Add to the milk, remove from the heat and cool slightly. Return the pan to the heat and bring to the boil again, stirring constantly. Add the remaining liqueur and add the butter.

Whip the cream and powdered sugar. In the selected bowl, in which you will arrange the truffle, put a layer of cakes from the cake pan, a layer of strawberries and a layer of slightly cooled cream. Then the same order is repeated. The bowl is covered with foil and placed in the refrigerator for two hours. When served, decorate with whipped cream, strawberries, sliced almonds and mint leaves.

Triffle with cherries

8 cups / 1 large bowl

Necessary products: Chocolate cake pan or 5-6 slices of ready-made chocolate roll with butter cream, 1 jar (800 g) cherry compote, 6 tbsp. compote juice, 2 tbsp. cherry brandy or vodka, 1 tbsp. starch, 2 tbsp. sugar, 400 ml fresh milk, 1 whole egg + 3 yolks, 75 g bitter chocolate broken into small pieces, 300 g lightly whipped cream

For decoration: Grated chocolate and candied cherries

Method of preparation: The bottom of the selected bowl is covered with swamps. Pour the already squeezed cherries on top, soaking everything well with alcohol. If you want it to be juicier, add the juice.

The sugar, starch and a little milk are mixed until a smooth mixture is obtained. Add the eggs and beat again. The remaining milk is placed in a bowl on the stove and heated, but without boiling. When this moment approaches, pour in the cream.

The resulting mixture is placed in a water bath and chocolate is added. Mix well until smooth. Pour over the cherries. Store the bowl in the refrigerator until firm, then cover with lightly whipped cream. It comes back cool again. When serving, decorate with candied cherries.