Tampilkan postingan dengan label trifle. Tampilkan semua postingan
Tampilkan postingan dengan label trifle. Tampilkan semua postingan
Sabtu, 22 Maret 2014
Peach and salted caramel trifle
The recipe has been adapted from one in the Woman & Home Magazine supplement Tastes of Christmas.
Peach and salted caramel trifle
Serves 8-12
8 trifle sponges
2 400g jars peach slices in light syrup
1 tbsp Amaretto liquer (or brandy)
397g can Carnation Caramel
1 tsp Maldon sea salt
1 litre (1 3/4 pint) ready-made vanilla custard ( I used Tesco Cornish Custard)
284ml carton double cream
2 tbsp toffee sauce
handful of hazelnuts roughly chopped
1. Place the trifle sponges in the bottom of the trifle dish. Cover with the peaches and the syrup from one of the tins mixed with the Amaretto or brandy.
2. Mix the caramel with the sea salt and pour over the peaches and sponge.
Spoon the custard on top. Chill while you whip the cream.
3. Whip the cream to soft peaks, spoon over the caramel. Chill for at least 30 minutes.
4. Just before serving, drizzle with toffee sauce and scatter the nuts over the top.
I have to say it doesnt look that great in the bowl, but it tastes divine ...mmmmmm.
Selasa, 18 Maret 2014
Rhubarb Meringue Trifle
Were not selling any rhubarb this year, so we are awash in it. Im eating it regularly stewed, and also freezing it for the winter. But every so often I feel the need to get a little fancier with it. How about trifle?
I didnt have any whipping cream, and I didnt particularly want to have any whipping cream, but trifle generally has whipping cream. On the other hand, I figured once I made the custard Id have leftover egg whites, so meringue supplies that note of fluffiness instead.
I made this in a pie plate, because it was convenient. The meringue also makes it look more pie-like than most trifles, but use a spoon to serve it and to eat it - its far too gloopy to actually be pie.
6 to 8 servings
1 hour prep time - allow time to cool
Stew the Rhubarb:
3 cups chopped rhubarb
1/3 cup sugar
1/4 cup water
Wash, trim and chop the rhubarb, and put it in a pot with the sugar and water. Bring to a boil and simmer, stirring frequently, until the rhubarb has completely disintegrated. Set aside to cool. This can be made up to a day ahead, and stored, covered, in the fridge.
Make the Custard:
1/4 cup sugar
a pinch of salt
2 tablespoons arrowroot, cornstarch OR flour
3 large egg yolks
1 1/2 cups rich milk or light cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Put an inch or so of water in the bottom of a double boiler, and get it started. Whisk together the sugar, salt, arrowroot (or etcetera), and egg yolks. Whisk the milk or cream in slowly, a little at a time to make a smooth, lump-free mixture. Put it in top of the simmering water, and whisk until thickened.
Remove the top of the double boiler from the heat at once, and whisk in the butter and vanilla extract. Let cool for about 10 minutes, stirring occasionally.
Make the Meringue:
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Whisk the eggs until frothy with the cream of tartar, adding the sugar slowly, then beat them until very stiff.
Assemble the Trifle:
200 grams (1/2 pound) ladyfingers, sponge cake OR angel food cake
1/4 cup sherry OR rum
Preheat the oven to 400°F.
Slice or cube the cake and arrange the pieces in the bottom of a large pie dish (10") or 2 quart (litre) glass bowl, or individual serving bowls for that matter. (However, they MUST be oven-proof - they are going in there; thats why you turned it on.) Sprinkle them with the sherry or rum.
Spread the stewed rhubarb over the cake pieces as evenly as you can. Poke the cake pieces with a fork, to help them absorb the juice. Slowly pour or spoon the custard over the rhubarb, again spreading it as evenly as possible.
Gently scoop the meringue onto the top of the trifle, using a spatula to spread it evenly over the trifle, and arranging it in artistic peaks and swirls assuming it is willing to co-operate. When the oven is hot, but the trifle in, and bake for 6 to 8 minutes until the meringue is nicely browned. Remove and let cool before serving.
Meringue does not refrigerate particularly well, but if the trifle is not all eaten on the first occasion upon which it is served, into the refrigerator it must go. Better soggy meringue than food poisoning.
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I didnt have any whipping cream, and I didnt particularly want to have any whipping cream, but trifle generally has whipping cream. On the other hand, I figured once I made the custard Id have leftover egg whites, so meringue supplies that note of fluffiness instead.
I made this in a pie plate, because it was convenient. The meringue also makes it look more pie-like than most trifles, but use a spoon to serve it and to eat it - its far too gloopy to actually be pie.
6 to 8 servings
1 hour prep time - allow time to cool
Stew the Rhubarb:
3 cups chopped rhubarb
1/3 cup sugar
1/4 cup water
Wash, trim and chop the rhubarb, and put it in a pot with the sugar and water. Bring to a boil and simmer, stirring frequently, until the rhubarb has completely disintegrated. Set aside to cool. This can be made up to a day ahead, and stored, covered, in the fridge.
Make the Custard:
1/4 cup sugar
a pinch of salt
2 tablespoons arrowroot, cornstarch OR flour
3 large egg yolks
1 1/2 cups rich milk or light cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Put an inch or so of water in the bottom of a double boiler, and get it started. Whisk together the sugar, salt, arrowroot (or etcetera), and egg yolks. Whisk the milk or cream in slowly, a little at a time to make a smooth, lump-free mixture. Put it in top of the simmering water, and whisk until thickened.
Remove the top of the double boiler from the heat at once, and whisk in the butter and vanilla extract. Let cool for about 10 minutes, stirring occasionally.
Make the Meringue:
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Whisk the eggs until frothy with the cream of tartar, adding the sugar slowly, then beat them until very stiff.
Assemble the Trifle:
200 grams (1/2 pound) ladyfingers, sponge cake OR angel food cake
1/4 cup sherry OR rum
Preheat the oven to 400°F.
Slice or cube the cake and arrange the pieces in the bottom of a large pie dish (10") or 2 quart (litre) glass bowl, or individual serving bowls for that matter. (However, they MUST be oven-proof - they are going in there; thats why you turned it on.) Sprinkle them with the sherry or rum.
Spread the stewed rhubarb over the cake pieces as evenly as you can. Poke the cake pieces with a fork, to help them absorb the juice. Slowly pour or spoon the custard over the rhubarb, again spreading it as evenly as possible.
Gently scoop the meringue onto the top of the trifle, using a spatula to spread it evenly over the trifle, and arranging it in artistic peaks and swirls assuming it is willing to co-operate. When the oven is hot, but the trifle in, and bake for 6 to 8 minutes until the meringue is nicely browned. Remove and let cool before serving.
Meringue does not refrigerate particularly well, but if the trifle is not all eaten on the first occasion upon which it is served, into the refrigerator it must go. Better soggy meringue than food poisoning.
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