A summer dish from Madsen's full of sunshine!

Rhubarb
Trifle

Serves

6 people

Ingredients for trifle

600
g rhubarb

150
g brown sugar

1
lemon

Half
a vanilla pod (scrape out the seeds in the middle of the pod)

Amaretto
biscuits

Whipped
cream (for the top)

Vanilla cream - Crème anglais

250
ml cream

250
ml milk

3
egg yolks

50
g sugar

Preparation

1.    
Clean the rhubarb and cut it in pieces of 2-3 cm

2.    
Mix the rhubarb pieces with the sugar, vanilla and the peel of the lemon.

3.    
Put the mixture on a tray with baking paper and bake in the oven at
150°C for 

20 minutes.

4.    
When the mixture is finished, leave it to cool in the fridge.

Vanilla
cream

1.    
Mix all the ingredients in a pot and slowly heat it up on the stove.
Always stir

 the mixture so avoid it to burn. Stir until the mixture gets thick
and then take it 

off the stove and let it cool down

Serving

Use
a cocktail glass (or any other tall glass) and layer the rhubarb mixture with
the 

crème anglais and the amaretto biscuit. Top it with some whipped cream and
decorate 

with a strawberry or almonds. 

Recipe from Madsens

A Scandinavian Restaurant in London

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L O V E N O R D I C 

Recipe of the Month from Madsens....

Time for another recipe from Madsens - I'm going to try this one on Sunday

It looks delicious!

A little piece of Scandinavia in London....

Madsens

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Grab a yummy lunch at Madsens

Set Lunch: 2 courses - £14.95//3 courses - £ 19.95 

Marinated herring, your choice of main course, apple trifle





Creamy honey & mustard herring with crispy capers and rye bread

“Frikadeller” - Danish pork meatballs with creamy potato salad pickled cucumber 

or 

“Stjerneskud” breaded filet of plaice on toast, topped with smoked salmon, Greenland prawns and Thousand Island dressing





(n) Apple trifle stewed apple and rosemary, Amaretti biscuit crumble and whipped cream

Smushi lunch - £ 9.50 

Smoked salmon with cucumber and homemade mayonnaise on sourdough bread 

Pink roast beef with remoulade sauce and horseradish on rye bread 

(v) Tomato, cottage cheese and crispy capers on rye bread

Vegetarian lunch - £13.50 

(v,n) Pumpkin soup - with pumpkin seeds and green parsley oi 

(v) Vegetarian “Pytt-i-panna” pan-fried cubes of vegetables topped with fried egg...

www.madsenrestauratnt.com

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