Will Torrent’s Luxury Christmas Trifle
Ingredients (makes 4 small glasses)
1 small madeira cake
1 punnet fresh raspberries
1 punnet fresh blackberries
1 punnet fresh strawberries
1 punnet fresh blueberries
2 leaves of gelatine
25g Billington’s Golden Caster Sugar
1 punnet frozen berries
250g Good quality white chocolate
500g Quality fresh custard
2 tsp Nielsen-Massey Vanilla Bean Paste
200g Billington’s Golden Caster Sugar
6 egg whites
Popping candy/ chocolate covered space dust
· Choose four, equal sized glasses for serving. Slice the Madeira cake, choose a round cutter and cut discs to fit each glass. Place one piece of cake in the bottom of each glass. 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.
· Soak the gelatine in a bowl of cold water and set aside. In a saucepan, slowly bring to the boil the port, sugar and frozen berries. Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.
· 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.
· To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water. Gently fold the fresh custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste. Spoon the custard mixture over the set jelly and then place in the fridge to set. While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed. While the egg whites are mixing, heat the water and sugar in a saucepan until it reaches 121ºC (use 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.
· Take the desserts 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.