Cinnamon parfait with rum sauce and cherries (Bon Apétit, 2001)

Rum sauce:
Ingredients
● 340gr golden brown sugar
● 170gr unsalted butter
● 40ml dark rum (get from restaurant)
● 20gr ground cinnamon
● 50ml full cream (unsweetened)

Instructions

1. Stir brown sugar and butter in saucepan over medium heat until melted and
smooth. Make sure to keep on stirring to prevent the mixture from burning!
2. If the sugar does not melt, add some full cream until the sugar and butter
emulge.
3. Add rum and cinnamon and bring to simmer. Simmer until sauce has mixed
well and thickens.
4. Pour the sauce in a dispenser, date, name and store.

Cinnamon trifle with rum sauce and cherries (Westerhoff, 2018)

Ingredients
 - 300 gr mascarpone
- 200ml full cream
- 250gr cherries
- 350gr Turkish(/Bulgarian) yoghurt
- 1 teaspoon almond extract
- 5 grams cinnamon
- 15gr powder sugar
- 10 Bastogne cookies

Instructions
1. Make the rum sauce or make sure someone else is
doing that.
2. Crunch the Bastogne cookies till little pieces, size like
pictures. You can do this by taking a plastic bag, filling
it with the cookies, and going over this with a rolling
pin.
3. Whip the cream (mixing machine) until the texture
becomes thicker, but not too thick.
4. Mix the cream with the Bulgarian yoghurt, the
mascarpone, the almond extract, the cinnamon and the
powder sugar.
5. Put the cream mixture in a piping bag and set aside.
6. Take the glasses the trifle is going to served in. Fill with:
● One layer of Bastogne
● Cover with rum sauce
● Four cherries (without the syrup)
● One layer of the cream mixture
● Three cherries
7. Cover with cling film and put in the fridge to stiffen. Put what is left of the “layers” in plastic
containers. Crumbled cookies can’t go in the fridge! The rum sauce and the cherries can be
kept with the trifle.

Just before serving, final step:

● One layer of Bastogne
● One layer of rum sauce

Keep in the fridge until served.

Served on a dessert plate. First decorate with a < of rum sauce diagonally over the plate.
Cover all plates with a thin layer of powdered sugar. The glass with the finished trifle goes in
the middle.

References:
Rum sauce:
Bon Apétit, (2001), Spiced Rum Sauce, Epicurious, 10th of October 2018. [online] Available
at: https://www.epicurious.com/recipes/food/views/spiced-rum-sauce-105704

Trifle recipe:

Westerhoff, E.M.E., November 2018. During trying out the recipes for Management Week 46
at Sibelious, Restaurant of IHM and IFM of Breda University of Applied Sciences: “When it
does not work out, improvise!”.