Ingredients
Jelly
750ml Sparkling Ruby Cabernet
40gms caster sugar
6 sheets gold strength gelatine
Verjuice Custard
700gms thicken cream (40% fat)
650ml verjuice (reduced back to 150ml)
4 free range eggs
12 free range egg yolks s
200gms caster sugar
400mls thicken cream, whipped to firm peaks
1 sponge cake
2 punnets fresh raspberries
1 cup roasted macadamia nuts, roughly chopped
Jelly
750ml Sparkling Ruby Cabernet
40gms caster sugar
6 sheets gold strength gelatine
Verjuice Custard
700gms thicken cream (40% fat)
650ml verjuice (reduced back to 150ml)
4 free range eggs
12 free range egg yolks s
200gms caster sugar
400mls thicken cream, whipped to firm peaks
1 sponge cake
2 punnets fresh raspberries
1 cup roasted macadamia nuts, roughly chopped
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Methods
1
To make the Verjuice custard, place the eggs & yolks into a large mixing bowl with the sugar and whisk to combine well. Set aside.
2
Place the Verjuice into a medium size pot, place over a high heat and reduce to 150mls. Then remove from the heat and set aside to cool.
3
Slowly pour the hot cream into the egg yolk mix while whisking until smooth, then pour this back into the pot which the cream was in and place over a low heat. Continually stir until mixture has thickened to coat the back of the wooden spoon.
4
Remove from the heat and set aside to cool, then place in fridge for up to 4 hrs or until completely chilled, then stir in the reduced Verjuice.
5
To make the jelly, place the Sparkling Ruby Cabernet and sugar into a medium sauce pan and place over a medium heat, bring to simmer and after stirring to dissolve the sugar, set aside and leave to cool slightly.
6
Put the gelatine leaves in a bowl with enough water to cover and allow to soften for a couple of minutes, squeeze the excess water out of the gelatine leaves and stir through the warm Sparkling Ruby Cabernet mixture, combine well then pour into a 3L glass serving dish and place in the fridge to set.
TO ASSEMBLE THE TRIFLE
7
Cut the sponge into large cubes and place ½ on the top of the jelly, spooning a little of the sherry over the sponge. Scatter 1 punnet of raspberries over the sponge, then pour over the Verjuice custard over the sponge.
8
Then top with whipped cream and garnish with the remaining fresh raspberries and macadamia nuts.
9
Refrigerate until ready to serve.
10
(You can assemble the trifle which ever way you like to free form).
1
To make the Verjuice custard, place the eggs & yolks into a large mixing bowl with the sugar and whisk to combine well. Set aside.
2
Place the Verjuice into a medium size pot, place over a high heat and reduce to 150mls. Then remove from the heat and set aside to cool.
3
Slowly pour the hot cream into the egg yolk mix while whisking until smooth, then pour this back into the pot which the cream was in and place over a low heat. Continually stir until mixture has thickened to coat the back of the wooden spoon.
4
Remove from the heat and set aside to cool, then place in fridge for up to 4 hrs or until completely chilled, then stir in the reduced Verjuice.
5
To make the jelly, place the Sparkling Ruby Cabernet and sugar into a medium sauce pan and place over a medium heat, bring to simmer and after stirring to dissolve the sugar, set aside and leave to cool slightly.
6
Put the gelatine leaves in a bowl with enough water to cover and allow to soften for a couple of minutes, squeeze the excess water out of the gelatine leaves and stir through the warm Sparkling Ruby Cabernet mixture, combine well then pour into a 3L glass serving dish and place in the fridge to set.
TO ASSEMBLE THE TRIFLE
7
Cut the sponge into large cubes and place ½ on the top of the jelly, spooning a little of the sherry over the sponge. Scatter 1 punnet of raspberries over the sponge, then pour over the Verjuice custard over the sponge.
8
Then top with whipped cream and garnish with the remaining fresh raspberries and macadamia nuts.
9
Refrigerate until ready to serve.
10
(You can assemble the trifle which ever way you like to free form).
