Semla Trifle Cups
No dough, no proving: cardamom-butter brioche croutons, almond cream and whipped cream layered in glasses for a semla dessert cup in 15 minutes.
Method
Cut the brioche into 2 cm cubes. Melt the butter in a 20 cm frying pan, stir in the sugar and most of the cardamom, add the cubes and toast over medium heat for , tossing, until golden with crisp edges. Spread on a plate to cool.
Add in this stepBrioche or soft milk bread (a day old) 120 gButter 20 gSugar 2 tspGround cardamom 0.4 tsp
medium heatGrate the almond paste into a bowl and whisk in the milk a little at a time until it is soft, smooth and spoonable.
Add in this stepAlmond paste 80 gMilk 4 tbsp
Whip the cold cream with the icing sugar and vanilla for , until it holds soft but steady peaks.
Add in this stepDouble or whipping cream (35% fat or more) 200 mlIcing sugar 2 tspVanilla extract ½ tsp
Toast the flaked almonds in a dry pan over medium-low heat for , shaking, until golden, then tip them out straight away.
Add in this stepFlaked almonds 10 g
medium-low heatUse one 300 ml glass per serving (2 in total). Layer brioche cubes, almond cream and whipped cream, then repeat. Top with the toasted almonds and the faintest dusting of the remaining cardamom. Chill for so the layers settle.
Add in this stepGround cardamom ⅛ tsp
Cook's tip
Let the croutons cool completely before layering or they will melt the cream. For crunch, assemble just before serving; for a soft, cake-like texture, chill for about an hour. No almond paste? Mix equal weights of ground almonds and icing sugar and loosen with milk.
Cooking it at camp
Toast the brioche cubes at home and pack them in an airtight box, bring the almond cream in a small tub and the cream cold in the cooler, then whip on site and layer in cups or mugs. Keep the cream below 5 °C.