Trifle fácil de pera com caramelo salgado

Ingredientes

• 1 vanilla bean, split lengthwise
• 6 cups water
• 1 1/2 cups sugar
• 1 2-inch strip lemon peel
• 4 firm & ripe Bosc pears, peeled, halved, cored
• 1 1/2 cups chilled whipping cream
• 1 teaspoon unflavored gelatin
• 1 1/2 Tablespoons powdered sugar
• 1 1/2 teaspoons vanilla paste or extract
• 1 cup caramel sauce
• 12 1/4-inch-thick slices from purchased 12-ounce pound cake
• 1/2 cup crushed hazelnut, toasted

Modo de preparo

1. 1

   --- Making the Pears: ---

2. 2

   Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel.

3. 3

   Stir over medium heat until mixture comes to a simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.

4. 4

   --- Making the Whipped Cream: ---

5. 5

   Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form.

6. 6

   Fold 1/2 cup caramel sauce into cream. NOTE: You may need to heat the caramel sauce slightly (5-8 seconds in microwave) and stir to work with it. Make sure it is not warm going into the cream.

7. 7

   --- Assembling the Trifle: ---

8. 8

   Drain pears and cut crosswise into 1/2-inch-thick slices.

9. 9

   Press 1 piece of cake into each of the six 12- to 14-ounce tumblers. If you prefer smaller portions, use 6–7 oz glasses to make 12 servings.

10. 10

    Top each with 5 pear slices, 2 teaspoons caramel sauce and 1/4 cup caramel cream.

11. 11

    Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)

12. 12

    Drizzle remaining caramel sauce over trifles. Sprinkle with nuts and serve.