Trifle met appel en peer
Allergens:- Melk (inclusief lactose)•
- Ei•
- Soja•
- Tarwe•
- Noten•
- Sesamzaad•
- Melk (inclusief lactose)•
- Gluten•
- Pinda's•
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
50 g
Ricotta
(Contains: Melk (inclusief lactose))
½ teaspoon
Ground cinnamon
15 g
Crumbled stroopwafel
(Contains: Ei, Soja, Tarwe May be present: Noten, Sesamzaad, Melk (inclusief lactose), Gluten, Pinda's)
Not included in your delivery
1 tablespoon
[Plant-based] butter
Energy (kJ)1173 kJ
Calories280 kcal
Fat15.2 g
Saturated Fat9.3 g
Carbohydrate31.8 g
Sugar20.5 g
Dietary Fiber3.7 g
Protein1.8 g
Salt0.1 g
Potassium55 mg
Calcium3.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Grater
•Small Bowl
•Sautépan or large frying pan
•Large Bowl
•Medium Bowl
- Remove the core from the apple and pear and dice it.
- Finely zest the orange and put aside. Juice the orange into a small bowl.
- Peel and grate the ginger. Mix the ginger with the orange juice.
- Heat 1 tbsp of butter per person in a Baking Pan on medium heat.
- Add apple and pear and bake for 4 - 5 minutes until golden brown.
- Add the orange juice with ginger and 1/2 tbsp of cinammon powder per person to the pan. and let it simmer 8 - 10 minutes.
- Pour the misture into a bowl and let cool in the fridge.
- Mix ricota with the orange zests in a bowl.
- Keep in the fridge until use.
- Divide the layer of the fruits over the glasses and spread a layer of ricotta on top.
- Repeat the process until create four layers.
- Add the pieces of Stroopwafles on top.