The clumsy dance of the colours and patterns of life

Witness the clumsy dance of the colours and patterns of life, the sometimes-harmonic, sometimes-cacophonic combination of the silence and the noise all around, and the heroes and the helpless within.
Welcome to my little corner of The Mighty Interwebs, where it is not likely you will find anything profound (or even very interesting), but where you will find all manner of random. Life is a kaleidoscope of the weird and the wonderful, the awesome and the awful, the blessings and the bizarre, and the collision between them is what you just might stumble upon here if you stick around. Grab your favorite drink and come hang out with me if you dare.

Thursday, April 23, 2009

Rhubarb Raspberry Trifle

500 grams rhubarb, cleaned and cut into 1 cm. pieces
150 grams sugar
750 grams fresh raspberries
Zest of 1 lemon
4 tablespoons Grand Marnier
250 grams quark
4 slices lemon pound cake
Chopped pistachios, optional

In large saucepan, bring water to a boil. Add rhubarb slices, allow to boil for 1-2 minutes. Drain, allow to drip. Place rhubarb and 100 grams sugar in food processor, puree until smooth. Set aside.
In a separate bowl, gently mix together raspberries, lemon zest, 50 grams sugar, 2 tablespoons Grand Marnier, making sure not to squish the raspberries.
In another bowl, fold rhubarb puree with quark. Cut lemon pound cake slices in cubes, drizzle with remaining Grand Marnier.
Assemble trifle in tall glasses by placing a few cake cubes at the bottom of the glass, layer with a generous dollop of rhubarb-quark, then a few raspberries. Repeat, finishing with a few raspberries on the top.
Refrigerate for at least 1 hour to let flavors infuse with each other. Serve cold, sprinkled with chopped pistachios, if desired.

Note: If you are unable to find quark, substitue with natural sour cream mixed with whipped cream. You can also use mascarpone cheese for this.

No comments:

Post a Comment