Saffron-poached pear, madeira and ginger trifle
- December 2017
- Serves 8-10
- Hands-on time 50 min, plus cooling and overnight chilling
”Pears are good for winter trifles. Like all the best ones, this requires a bit of effort, but it all adds up to extra deliciousness.” – Lucas Hollweg
- 33.9g (18.7g saturates)
- 6.3g protein
- 7.4g (5.4g sugars)
- 3.2g fibre
- 0.1g salt
To remove the pear cores easily and neatly, use a melon baller.
Start the day before you want to serve. Make up to 48 hours ahead to the end
of step 3 (without the cream) and chill, covered. Continue from step 4.
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