There is nothing better served at a party than a delicious English trifle. This trifle was developed by award winning patissier, chocolatier and rising celebrity chef, Will Torrent. Fresh fruit, soft sponge, custard and meringue, topped with a dash of Port this pud is sure to excite everyone's tastebuds and impress your friends and family at your next dinner party.
Method
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Choose four, equal sized glasses for serving, then slice the Madeira cake, using a round cutter to cut discs that fit each glass. Place one piece of cake in the bottom of each glass.
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Carefully place a mixture of the fresh fruit (3 – 4 berries) on top of the sponge in each glass, pushing the fruit to the sides so that you can see them through the glass.
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Soak the gelatine in a bowl of cold water and set aside.
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In a saucepan, slowly bring the port, sugar and frozen berries to the boil. Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.
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Reheat the syrup gently and add the gelatine, stirring occasionally until combined. Using a spoon, divide syrup equally between each glass, pouring it over the fresh fruit. Refrigerate for 2 – 3 hours to set.
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To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.
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Gently fold the fresh custard into the melted chocolate adding 2 teaspoons of Vanilla Bean Paste. Spoon the custard mixture over the set jelly and then place in the fridge to set.
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While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed.
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At the same time, heat the water and sugar in a saucepan until it reaches 121ºC (this can be measured using a thermometer). Carefully add the sugar syrup to the egg whites, in a steady stream, while continuing to beat. Continue to whisk until the bowl cools, you should be left with a tight, very glossy meringue.
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Take the desserts out of the fridge and sprinkle with the popping candy.
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Place the meringue into a piping bag with a plain nozzle. Pipe bulbs of the glossy meringue on top of the dessert.
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Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
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Decorate with some of the remaining fresh fruit.
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