Russian cherry trifle
Serves six
700ml cherry compote1tbsp cornflour1tsp cinnamon2/3 cup sugar2tbsp vanilla sugar5 eggs3tbsp gelatine � cup coffee liquor2tbsp white chocolate flakes
Drain the cherry compote and reserve the juice, then mix four tablespoons of it with the cornflour.
In a saucepan, mix the remainder of the cherry juice with the cinnamon, one tablespoon of sugar and the cornflour mixture. Stir well and bring to the boil. Add the drained cherries; remove from the heat and leave to cool.Soak the gelatine in cold water for 20 minutes. Meanwhile, separate the egg whites from the yolks. Mix the yolks with the remaining sugar and vanilla sugar and whisk in a blender, adding the coffee liquor.
Heat the gelatine until boiling and then stir in the liquor mixture. Leave to cool. Place the cold cherry compote in a serving bowl, then add the cooled liquor mixture and leave in the fridge for three to four hours. Before serving, whisk the cream, place on top and sprinkle with white chocolate flakes.
Ra-Ra-Rasputin!
Rasputin Russian Restaurant’s menu is inspired by the palates of the country’s hungry leaders, from Ivan the Terrible to Catherine the Great.
Rasputin Russian restaurant, 23 Plowright Place, Swaffham, PE37 7LQ, 01760 724725.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here