Print
Apple-prune trifle with roasted rye flakes and whipped cream
![Apple-prune trifle with roasted rye flakes and whipped cream](https://cdn-rdb.arla.com/foodservice-ar-en/apple-prune-trifle-with-roasted-rye-flakes-and-whipped-cream/2823610766.jpg?w=768&h=434&mode=crop&ak=f2a0e251&hm=b3b59070)
- Soak the prunes in water overnight. Place the prunes, water and sugar in a saucepan and boil for about 10 min. until the prunes are slightly mushy.
- Add the apple cubes and continue cooking for about 5 min. until the apples are heated through, but still firm.
- Adjust the taste with a bit more sugar if needed, depending on the sweetness of the apples. Allow the apples to cool.
- Melt some honey in a saucepan along with the butter. Sprinkle the nuts and rye flakes in a roasting tin, pour the honey mixture over and mix thoroughly.
- Bake at 175°C for about 15-20 min. until the flakes are golden-brown. It’s important that they turn nice and brown to ensure plenty of crunch and flavour.
- Whip the cream until stiff. Add the milk and beat for a moment. This reduces the fat content of the cream but retains the delicious taste and it makes the whipped cream light and fluffy.
- Pour the apple compote into glasses and sprinkle with the rye flakes. Top with whipped cream and serve.