It isn’t Christmas without a trifle, is it? Here is a slightly different take on the traditional sherry trifle for you to try which will most definitely be a favourite around the dinner table.
Makes 6 glasses.
Ingredients
250g lady fingers/ trifle biscuits
250ml Amaretto
220g Sugar
2 x Gelatine leaves
125ml milk
250ml cream
110g caster sugar
2 x egg yolks (reserve the whites)
½ tbsp corn flour
1 tsp vanilla bean paste
500g Mascarpone
Egg whites (reserved from custard)
125g caster sugar
120g hazelnuts
25g caster sugar
2 tsp ground cinnamon
Chocolate for grating
Method:
To begin make the jelly, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Next place the sugar and 250ml water in a pan over medium heat, stirring until sugar dissolves. Bring to the boil, then remove from heat and add gelatine stirring until melted and combined. Add the amaretto, then pour into individual glasses. Chill until set.
For the custard, place milk and 125ml of the cream in a pan over medium heat. Place the sugar, yolks, corn flour and vanilla in a heatproof bowl and whisk until pale. As soon as cream mixture starts to bubble, pour it into the yolk mixture, whisking constantly.
Return to pan and place over low heat. Stir with a whisk until thickened and smooth. Transfer to a bowl and cover. Cool to room temperature then chill overnight.
For the hazelnuts, preheat oven to 180°C. Roast the nuts for 8 minutes then remove and cover with the sugar and cinnamon. Roughly chop and store in an airtight container until ready to use.
The next day, to finish the custard, whisk remaining (125ml) cream to soft peaks. Transfer to a bowl, cover with plastic wrap and chill until needed.
Whisk the mascarpone with an electric whisk until smooth. Add chilled custard and whisk on low until smooth and combined, then add whipped cream and whisk to combine.
Sprinkle in a few of the nuts on top of the set jelly followed by a helping of the custard mix. Chill these while you make the meringue.
For the meringue, place the egg whites in a mixing bowl and whisk on high speed until they are starting to foam, gradually bit by bit add the sugar until all has been incorporated and the meringues have a stiff peak.
Spoon meringue over trifle and caramelise with a blow torch. Dust with cinnamon and top with grated chocolate.
Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram- @chef.g.townsend
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