Vanilla Cream Trifle

Ingredients

• 250 ml milk
• 0.5 vanilla bean (pulp)
• 3 egg yolks
• 40 g sugar
• 1.5 tbsp cornstarch
• 100 ml whipping cream
• 2 Apples
• 200 g Blueberries
• 100 ml pear juice
• 1 tbsp elderflower syrup
• 1 untreated lemon (juice)
• 0.5 cinnamon stick
• biscuit crumbs (for garnish)

Instructions

1. 1.

   Bring the milk and vanilla pulp to a boil in a saucepan. Whisk the egg yolks with sugar and cornstarch, then pour the hot milk into the mixture in a thin stream. Return to the pan and thicken while stirring. Pour the pudding into a bowl, dust with powdered sugar, and let cool. Beat the cream stiff and fold it in.

2. 2.

   Peel, quarter, core, and dice the apples.

3. 3.

   Wash and rinse the blueberries.

4. 4.

   Boil the pear juice with 100 ml water, elderflower syrup, and lemon juice; add the fruit, remove from heat, add the cinnamon stick, and allow to cool.

5. 5.

   Divide among four glasses, pour the vanilla cream over, and sprinkle with crushed biscuit crumbs before serving.