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The Dog & Bear – Summer Berry Trifle

June 15, 2012 | By More

Chef Andrew Eade of the newly opened Dog & Bear shows us how to make a Summer Berry Trifle. Find it on the menu at the Dog & Bear a new pub located at 1100 Queen Street West.

Summer Berry Trifle

Ingredients

Directions

  1. Layer the sponge cake into a rock glass. Fill with berries and top with lemon curd.
  2. Repeat with another layer of sponge cake, berries, and top with the syrup from the poached rhubarb. Optionally top with whipped cream.
  3. Top with more sponge cake, lemon curd, berries and top with some of the poached rhubarb.
  4. Garnish with fresh mint and serve.

Optionally, let the trifle sit in the fridge for a couple of days to soak up the flavours.

Dog & Bear, Daily, 11 a.m. to 2 a.m.1100 Queen Street West, 647-352-8601 dogandbear.ca


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Category: Food, People, Places, Videos

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