The Great British Trifle...With a Modern Twist
The Great British Trifle...With a Modern Twist
Whip up a treat this Christmas and serve a great British trifle with a modern twist. Developed by Will Torrent, award winning patissier &chocolatier and rising celebrity chef, this delicious festive favourite is sure to excite everyone’s tastebuds.
Will includes a few shortcuts for the time conscious but enriches this classic dessert using quality ingredients for a truly luxurious taste. The modern twist includes mouth-watering white chocolate, vanilla custard, fresh berries and glazed meringue.
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
20ml port
25g 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
50ml water
6 egg whites
Popping candy/ chocolate covered space dust
Method
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 vanilla. 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.
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