Sunday, 3 June 2012
Will Torrent’s Royal Jubilee Trifle...
Ingredients: (makes 6 servings)
1 small Madeira cake
1 punnet fresh raspberries
1 punnet fresh blackberries
1 punnet fresh strawberries
1 punnet fresh blueberries
1 punnet frozen berries
2 leaves of gelatine
250g white chocolate
500g fresh custard
2 tsp Nielsen-Massey Vanilla Bean Paste
200g Billington’s Golden Caster Sugar
6 egg whites
Popping candy/ chocolate covered space dust (optional)
Begin by slicing the Madeira cake and then using a round cutter, cut discs, placing them in the bottom of a large serving glass bowl.
Carefully place some fruit on top of the sponge pushing the fruit to the sides so that you can see them through the glass.
In a saucepan, bring to the boil the port, sugar and frozen berries, whilst soaking the gelatine in cold water in a separate bowl.
Once the port, sugar and berry mixture has boiled, leave to send through a sieve over a bowl, leaving you with a glossy berry syrup.
Reheat the syrup gently to melt the gelatine in to.
Using a spoon, scoop the berry syrup with gelatine into the glass bowl, pouring over the fresh fruit. Place into the fridge to set (for a few hours).
To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.
Gently fold the custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste.
Spoon the custard over the set jelly and then place in the fridge to set (whilst you make the meringue).
To make the meringue, begin by whisking the egg whites on a medium to high speed.
Place the water and sugar in a sauce pan and using a thermometer heat till it reaches 121ºC. Carefully add the sugar syrup to the egg whites, in a steady stream, whilst they continue to beat and keep whisking till the sides of the bowl cools.
Once the meringue has cooled, you should be left with a tight, very glossy meringue
Take the dessert out of the fridge and sprinkle with the chocolate covered space dust
Place the meringue into a piping bag with a plain nozzle.
Pipe bulbs of the glossy meringue on top of the custard/space dust.
Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
Decorate with some of the remaining fresh fruit and enjoy.
Credits : Baking Mad