Apple trifle

Grate the rye bread using the coarse side of a box grater and mix it with 40 g of the sugar. Melt the butter in a frying pan over medium heat, then add the rye bread and sugar mixture. Toast for 2–3 minutes, stirring occasionally. Once the mixture starts to smell caramelized, remove it from the pan and let it cool completely. As it cools, the sugar will harden, making the mixture wonderfully crisp.

Peel the apples (or leave the skin on if you prefer), cut them into wedges, and remove the cores. Cook the apples with the remaining 40 g of sugar, the water, and, if using, the seeds from ½ vanilla bean and the scraped vanilla pod until they break down into a purée. Vanilla and apples are a wonderful pairing, but sometimes it's just as delightful to let the pure flavor of the apples shine through—especially if you're using an interesting heritage variety or one that's only available for a short season. In that case, it's worth savoring their flavor to the fullest.

Once the apples have cooked into a purée after 15–20 minutes (it may take a little more or less time depending on the variety and condition of the apples), remove the pan from the heat and let the purée cool completely. Layer the toasted rye bread crumbs, apple purée, and blackcurrant jam in a serving bowl, making sure the first and final layers are the rye bread mixture. Top with freshly whipped cream just before serving.