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.
‘The secret behind a really delicious dessert is the ingredients” says Will, ‘I use the best I can buy in order to guarantee great results. Nielsen-Massey’s Vanilla Bean Paste not only looks good (complete with vanilla bean flecks), it adds depth of flavour to all types of dishes, it’s so convenient too”.
With over a century of experience, Nielsen-Massey produces a vanilla that is arguably the best in the world. The family company uses an exclusive cold extraction process to extract the vanilla from carefully selected pods. The range includes pure Madagascan Vanilla Extract and Vanilla Bean Paste. A welcome addition to every cooks’ store cupboard, the bean paste is a high-quality, convenient and economical replacement to vanilla pods.
Will Torrent’s Luxury Christmas Trifle Recipe
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 Billington’s Golden 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 Nielsen- Massey Vanilla Bean Paste. 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.
Will’s recipe below is truly scrumptious…. Let Will talk you through it for guaranteed perfect results every time… visit http://www.youtube.com/watch?v=_fAKdvRgKp0