Trifle fácil de pera y caramelo salado

Este trifle fácil de pera y caramelo salado lleva nata montada aromatizada dispuesta entre capas de bizcocho, peras escalfadas y salsa de caramelo, todo ello coronado con avellanas tostadas trituradas. Se puede preparar el día anterior.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Making the Pears: ---
2. 2Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel.
3. 3Stir 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. 5Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form.
6. 6Fold 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. 8Drain pears and cut crosswise into 1/2-inch-thick slices.
9. 9Press 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. 10Top each with 5 pear slices, 2 teaspoons caramel sauce and 1/4 cup caramel cream.
11. 11Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
12. 12Drizzle remaining caramel sauce over trifles. Sprinkle with nuts and serve.