- How to make perfect trifle | Life and style | The Guardian:
British version of "wet cake" and custard.
...the light frothy cream, the smooth, velvety custard, the tangy fruit mingling with the bouquet of wine (or sherry or liqueur), and perhaps a touch of almondy crunchiness from ratafias or macaroons, and lastly the sweet, soft but crumbly texture of the sponge or sponge fingers...or a rather dry sort of sponge cake.
And winter fruit compote: Soaked in orange juice, and lightly spiced with cinnamon and cloves, the dried fruit gives the whole dish a distinctly festive feel, while retaining a slight chewiness which guarantees it won't dissolve into the background.
The jelly adds a bouncy robustness of texture to the base which is actually quite pleasant, but, in combination with custard and cream, it reminds me less of a school treat and more of an infant's party.
Blinkered I may be, but there'll be no jelly in my perfect trifle.
A good custard shouldn't need any such foreign intervention.
A thick layer of whipped cream, as used in every other recipe, provides the delicate foil to the sweet custard and boozy, fruity base.... and the pomegranate seeds, well, they just look nicely festive.
So...the heaven-sent prescription of layers of cake, fruit, booze, custard and cream, you'll be in for a Christmas treat.
Just don't mention the dream topping ...
1. Start by making the compote.
4 handfuls of dried fruit – I like a mix of figs, prunes and apricots
½ cinnamon stick
3 cloves
Zest and juice of 2 oranges
Put all the ingredients into a small pan and barely cover with cold water.
Heat gently and then simmer for about 15 minutes until the fruit is plump and the liquid has become slightly syrupy.
Set aside and allow to cool.
2. Meanwhile, make the custard.
300ml whole milk
300ml double cream
1 vanilla pod, slit in half and seeds scraped out
6 egg yolks
3 tbsp caster sugar
1 tbsp cornflour
Put the milk and cream into a thick-bottomed pan with the vanilla pod and seeds on a gentle heat.
Stir, then bring it to just below a simmer; do not allow it to boil.
Beat the egg yolks, sugar and cornflour together in a large bowl.
Remove the vanilla pod from the hot milk and pour the milk on to the yolk and sugar mixture, stirring all the time.
Turn the heat down to medium-low, and pour the custard back into the pan.
Stirring slowly and continuously, cook until it coats the back of a wooden spoon – the longer you cook it, the thicker it will be.
If it doesn't appear to be thickening after 10 minutes, you may have the heat slightly too low, but don't turn it up dramatically or you'll spoil all your hard work. (Alternatively, if you're not feeling terribly brave, suspend a heatproof bowl over a pan of simmering water, pour the yolk and milk mixture into that, and proceed as above.)
Bear in mind you'll be tied to the stove for at least 20 minutes, so put some good music on.
Decant into a jug to cool, pressing some clingfilm on to the surface to prevent a skin forming.
4. How to put together:
1 packet boudoir biscuits (also sold as lady fingers or savoiardi)
100ml sweet sherry
1 packet ratafia or amaretti biscuits
300ml double cream
15g flaked almonds, toasted
Seeds of ¼ pomegranate
Line a glass bowl with boudoir biscuits and, after picking out the spices (3 cloves, remember) spoon the compote and juices over the top.
Pour over the sherry and then scatter over the amaretti.
Dollop the cooled custard on top, and then cover with clingfilm and refrigerate until set.
5. Whip the cream to soft peaks, spoon on top of the trifle and chill for at least two hours before serving.
Just before serving, arrange the almonds and pomegranate seeds on top – if you leave them there too long the seeds will bleed colour into the cream, and the nuts will go soggy.
OR instead of cream put on top Fruit Mousse!
- Four seasons.: Light and Easy 5-Minute Fruit Mousse.:
Is trifle truly one of Britain's greatest contributions to dessert, or a revolting medieval mess that's best left to the toothless and the Italians?
What do you put in your version (any savoury suggestions?) and if not trifle, what would you choose for the grand finale of your final meal?
British version of "wet cake" and custard.
...the light frothy cream, the smooth, velvety custard, the tangy fruit mingling with the bouquet of wine (or sherry or liqueur), and perhaps a touch of almondy crunchiness from ratafias or macaroons, and lastly the sweet, soft but crumbly texture of the sponge or sponge fingers...or a rather dry sort of sponge cake.
And winter fruit compote: Soaked in orange juice, and lightly spiced with cinnamon and cloves, the dried fruit gives the whole dish a distinctly festive feel, while retaining a slight chewiness which guarantees it won't dissolve into the background.
The jelly adds a bouncy robustness of texture to the base which is actually quite pleasant, but, in combination with custard and cream, it reminds me less of a school treat and more of an infant's party.
Blinkered I may be, but there'll be no jelly in my perfect trifle.
A good custard shouldn't need any such foreign intervention.
A thick layer of whipped cream, as used in every other recipe, provides the delicate foil to the sweet custard and boozy, fruity base.... and the pomegranate seeds, well, they just look nicely festive.
So...the heaven-sent prescription of layers of cake, fruit, booze, custard and cream, you'll be in for a Christmas treat.
Just don't mention the dream topping ...
1. Start by making the compote.
4 handfuls of dried fruit – I like a mix of figs, prunes and apricots
½ cinnamon stick
3 cloves
Zest and juice of 2 oranges
Put all the ingredients into a small pan and barely cover with cold water.
Heat gently and then simmer for about 15 minutes until the fruit is plump and the liquid has become slightly syrupy.
Set aside and allow to cool.
2. Meanwhile, make the custard.
300ml whole milk
300ml double cream
1 vanilla pod, slit in half and seeds scraped out
6 egg yolks
3 tbsp caster sugar
1 tbsp cornflour
Put the milk and cream into a thick-bottomed pan with the vanilla pod and seeds on a gentle heat.
Stir, then bring it to just below a simmer; do not allow it to boil.
Beat the egg yolks, sugar and cornflour together in a large bowl.
Remove the vanilla pod from the hot milk and pour the milk on to the yolk and sugar mixture, stirring all the time.
Turn the heat down to medium-low, and pour the custard back into the pan.
Stirring slowly and continuously, cook until it coats the back of a wooden spoon – the longer you cook it, the thicker it will be.
If it doesn't appear to be thickening after 10 minutes, you may have the heat slightly too low, but don't turn it up dramatically or you'll spoil all your hard work. (Alternatively, if you're not feeling terribly brave, suspend a heatproof bowl over a pan of simmering water, pour the yolk and milk mixture into that, and proceed as above.)
Bear in mind you'll be tied to the stove for at least 20 minutes, so put some good music on.
Decant into a jug to cool, pressing some clingfilm on to the surface to prevent a skin forming.
4. How to put together:
1 packet boudoir biscuits (also sold as lady fingers or savoiardi)
100ml sweet sherry
1 packet ratafia or amaretti biscuits
300ml double cream
15g flaked almonds, toasted
Seeds of ¼ pomegranate
Line a glass bowl with boudoir biscuits and, after picking out the spices (3 cloves, remember) spoon the compote and juices over the top.
Pour over the sherry and then scatter over the amaretti.
Dollop the cooled custard on top, and then cover with clingfilm and refrigerate until set.
5. Whip the cream to soft peaks, spoon on top of the trifle and chill for at least two hours before serving.
Just before serving, arrange the almonds and pomegranate seeds on top – if you leave them there too long the seeds will bleed colour into the cream, and the nuts will go soggy.
OR instead of cream put on top Fruit Mousse!
- Four seasons.: Light and Easy 5-Minute Fruit Mousse.:
Is trifle truly one of Britain's greatest contributions to dessert, or a revolting medieval mess that's best left to the toothless and the Italians?
What do you put in your version (any savoury suggestions?) and if not trifle, what would you choose for the grand finale of your final meal?
