Earl grey and white chocolate rhubarb trifle

By: Jun Tanaka From: Market Kitchen

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This recipe is classed as easy

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3 / 5 (9 votes cast)

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Prep time:
10 min
Cook time:
10 min
Serves:
2

A pretty and simple dessert of earl grey-poached rhubarb and white chocolate cream from Jun Tanaka

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Ingredients

  • 4-5 tbsp early grey tea leaves
  • 3-4 tbsp sugar
  • 1-2 sticks rhubarb, cut into 3cm pieces
  • 90 g white chocolate, roughly chopped
  • 150 ml whole milk
  • 180 ml double cream
  • 4 sponge fingers
  • 1 orange, peeled and segmented
  • 1 amaretti biscuits, crumbled
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Make a pot of tea with 400 millilitres of water and all of the earl grey tea leaves and infuse for 4-5 minutes. Strain into a small saucepan, add the sugar and then the rhubarb.

2. Bring to a gentle simmer over a low-medium heat and poach the rhubarb for about 5 minutes, until just tender.

3. While the rhubarb is poaching tip the white chocolate into a heatproof bowl placed over a pan of barely simmering water and melt gently. Bring the milk to the boil in a separate saucepan then pour into the chocolate and mix to combine.

4. Whip the cream to soft peaks then fold in the chocolate mixture.

5. Remove the rhubarb from the pan, leaving behind the excess juices. Add the sponge fingers to the rhubarb juices and soak for a minute on each side.

6. Line two small glasses with the rhubarb, standing it up lengthways. Fill the middle of each glass with alternate layers of soaked sponge and orange segments. Top each glass with the chocolate cream, garnish with a few amaretti crumbs and serve.

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