Here. I’ve never made a trifle, my mum told me the basics, I did some random thing. I can’t even tell you if it’s good or not because it remains uneaten until tomoz….
Poached Fruit
Poach this fruit first. To make the liquid for cooking take….
1/2 cup white sugar
1 1/2 cups water
1 lemon, sliced
3 dry bay leaves
1 cinnamon stick
4 cloves
2 rooibos Teabags
5 basil leaves
5 crushed peppercorns
1 pinch salt
Bring this mix to the boil, then simmer for about 5 min. Strain all the goodies out and rejoice in the fragrance of the stock. Then cut up about 5 stone fruit. I used mix of nectarines and the unstonefruity pears. I’d probably go for apricots normally but i was feeling lazy. Take these pieces and poach very very gently for about 10 minutes till soft. Then drain, reserving liquid.
Take about 1/3 cup of the liquid and add 2 shots of dubonnet liquer, 3 shots of tawny port. Discard the remainder.
The trifle
150ml cream
200g dark chocolate
Bring the cream to a simmer, remove from heat then stir in the chocolate till you have a lovely thick liquid.
Get a sponge, approx 200mm x 150mm x 30mm (approx, you know) and cut it into about 12 cubes. I realise this sum won’t make perfect cubes. Don’t be a smart arse.
Dip the cubes into the chocolate until it’s all used up. Put them into a clear glass bowl. I think a large vase would be cool but that’s a bit unusual.
Now spoon the fruit on top, pour the adultered liquid over the whole lot.
Take 600ml of custard and pour over the entire mix. I suggest you buy the custard.
Now whip about 400ml of cream until soft peaks form and spread over the whole shebang.
Garnish with fresh cut fruit.
Refrigerate for about 5+ hours, preferably overnight. Serve cold. Yum.
(I’ll post later if it actually tastes good….)
Merry Christmas Kids! x DJE
