Currant trifle

TRIFLE CURRANT 2_17873 INGREDIENTS for 4 PERSONS 8 biscuits or madeleine, 4 tablespoons of currant jelly, 2 dl vanilla sauce, fresh currants.

Chopped cookies and split half into 4 glasses.

Pour over a tablespoon each of currant jelly.

Add the rest of the chopped and cover cookies with vanilla sauce.

Garnish with fresh currants and served cold.

VANILLA SAUCE (5 dl) 4 dl milk, 4 egg yolks, 50 g icing sugar, a stick of vanilla.

Split the vanilla pod in half and scrape with the blade of a knife, pouring them seeds into the milk.

Bring the milk to a boil.

Whip the egg yolks with sugar until light and foamy will be well.

Strain the milk, pour it on eggs, stirring with a whisk.

Pour everything into a casserole, put on fire sweet: flame keep on stirring until it becomes thick.

Pour the sauce in a bowl and let cool.