Here goes, I am going to try to write out the name of the pudding that I had in Switzerland over the holidays:
Walliser Roggenbrod-Mousse mit brotstreuseln!
{That could be spelled completely wrong, so apologies in advance}
It was somewhere between a trifle and a bread pudding, leaning more towards the former, made with local Walliser Swiss rye bread.
The unusual combination of flavors and the spiced citrus reminded me of mincemeat so here is my (re)creation of it with candied oranges, mincemeat and fresh clementines which are one of my favorite things to eat this time of year.
Keeping the taste of Christmas going in this weather – even in the new year, it’s too cold to survive on green juice alone!
Tips: get the darkest rye bread you can find, you want it to be not yeasty and full of that wonderful deep molasses flavor.
And make sure to clean the clementine segments really well.
Candied orange, clementine and rye trifle
You’ll need:
- 2 fresh clementines
- 1/3 cup candied orange
- 1/3 cup mincemeat
- 1/3 cup mascarpone
- 1/3 cup whipping cream
- 1 T raw sugar
- about 3 slices of dark rye bread, toasted
- 1 T dark chocolate flakes (or crumbled chocolate)
1. Since there is still no gas in my apartment building, no bake desserts are still the way to go.
Cube the bread and toss it with a little bit sugar.
2. Whisk or whip the cream with a tablespoon of sugar. Add a little bit of Cointreau, if you’d like, here as well.
Gently fold in the mascarpone.
3. Layer mincemeat, candied oranges, and pieces of fresh clementines with the whipped cream mixture.
4. Top with rye “crumble” and chocolate flakes.
Oh this looks and sounds so delicious! I want it for dessert tonight. 🙂
Thank you again:)
seems delicious 🙂
Glad you enjoyed it!
this sounds so good, and a great use of mincemeat 🙂
Thanks, Tandy! I thought so too:)
Looks oh-so pretty and delish!
Thank you very much, Lidia!
I laugh when I get a menu in any of the german speaking countries. The names are so long but the food is so good. This dessert sounds like something I would really enjoy. From your comments on your previous two posts, are you headed back to Paris…is so enjoy.
haha agreed:) the names sort of make sense when you break them down, but they look awfully intimidating! Just back from Paris, will report accordingly!
Can’t wait to hear all about it.
What an interesting mix of flavors!
Thanks, yummy!
What a fabulous idea to make a trifle with healthy bread!
Thank you! Glad you enjoyed it:)