Layered rye bread dessert in a jar
Ingredients
- 200 ml heavy cream
- 2 soft slices of dark rye bread
- 10 g muscovado sugar
- 5 g cinnamon
- Pinch of vanilla sugar
- Cranberry preserves
- Freeze-dried raspberries for garnish
Preparation video
Cut the crust off the bread and grate the bread coarsely. Toss with sugar and cinnamon, spread on a tray. Bake for 15 minutes at 170 C. Whip heavy cream and vanilla sugar.
Fill the bottoms of the jars with half of the bread crumble. Add a layer of preserves, then the whipped cream, another layer of preserves, and the rest of the bread crumble. Garnish with raspberries.
Preparation
Cut the crust off the bread and grate the bread coarsely. Toss with sugar and cinnamon, spread on a tray. Bake for 15 minutes at 170 C. Whip heavy cream and vanilla sugar.
Fill the bottoms of the jars with half of the bread crumble. Add a layer of preserves, then the whipped cream, another layer of preserves, and the rest of the bread crumble. Garnish with raspberries.
Layered rye bread dessert in a jar
Ingredients
- 200 ml heavy cream
- 2 soft slices of dark rye bread
- 10 g muscovado sugar
- 5 g cinnamon
- Pinch of vanilla sugar
- Cranberry preserves
- Freeze-dried raspberries for garnish
Preparation
Cut the crust off the bread and grate the bread coarsely. Toss with sugar and cinnamon, spread on a tray. Bake for 15 minutes at 170 C. Whip heavy cream and vanilla sugar.
Fill the bottoms of the jars with half of the bread crumble. Add a layer of preserves, then the whipped cream, another layer of preserves, and the rest of the bread crumble. Garnish with raspberries.
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