You can serve it now, or cover it loosely with clingfilm and refrigerate until time to serve. Sprinkled the toasted and cooled almond flakes around the centre. Arrange the 12 extra cherries around the border of the bowl. Spread the whipped cream into the trifle bowl, arranging some pretty whirls and swirls if you like. Sieve the cherry pits out of the cold cream. Place in a bowl or plate and set aside to cool. To decorate and finish the trifle, toast the almonds in a dry frying pan until lightly golden brown. Scrape the cold custard into the trifle bowl and smooth out with a spatula. Press a sheet of clingfilm or wet greaseproof paper against the surface of the custard and allow to cool completely. ![]() Remove from the heat immediately and pour into a jug or bowl. Cook over a low heat, stirring constantly, until thickened. Pour this mixture back into the pot with the rest of the cream. Pour a couple of scoops of the warm cream over the egg yolk mixture and whisk to combine. Whisk together the egg yolks, cornflour and caster sugar. Turn the heat off, place a lid on and allow to infuse for 30 minutes. Heat over a low-medium heat until it starts to simmer. Split the vanilla pod open with a knife and scrape out the seeds into the cream, and put the pod in the pot too. To make the vanilla-bean custard, place the cream in a medium saucepan. Also, the picture in the book has a very homely feel, but I'm not too embarrassed to admit that I'm superficial and wanted something that looked a bit more Instaworthy. ![]() I didn't have enough brandy to follow the recipe exactly, the yolk-to-milk ratio seemed awfully high, her method of infusing vanilla and brandy into the custard seemed to miss out on scraping the expensive vanilla seeds into the custard, I thought cooked cherries would be nicer than raw, and I couldn't figure out a suitable Australian alternative for a store bought trifle sponge. I thought of trying the recipe out as is, but after much deliberation I ended up doing my own thing. It sounds like it would be nice - trifle sponges sandwiched with cherry jam, soaked with brandy, topped with fresh pitted cherries, topped with vanilla bean-brandy custard and whipped cream, and garnished with toasted almonds and a cherry jam glaze. Strangely, despite having used and read the book widely over the last seventeen (!) years, I'd never really noticed the cherry trifle recipe before (even though I can easily recall the recipes for the two other trifles in the book). Nigella actually has a cherry trifle recipe in her seminal book, How to be a Domestic Goddess, which I read through after I decided on a cherry trifle.
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