Rye bread layer dessert

Ingredients

Quantities for 6 servings.

• 400 g Dark rye bread, stale, crumbed
• 500 ml Double cream
• 300 g Cranberry jam
• 100 g Sugar
• 1 tsp Cinnamon
• 1 tsp Vanilla sugar
• 60 g Cranberries, to serve

Method

1. Crumb the stale bread in a blender or by hand to a coarse crumb.
2. Mix the crumbs with the sugar and cinnamon and dry them in the oven at 160 °C for twelve minutes, stirring twice.
3. Cool the crumbs completely. On warm crumbs the cream collapses and the layers merge.
4. Whip the cold cream with the vanilla sugar to firm peaks.
5. Layer into glasses: crumbs, jam, cream, and repeat. Finish with cream.
6. Chill for at least four hours, ideally overnight. Serve with cranberries on top.