CASSIS TRIFLE WITH VANILLA CUSTARD

INGREDIENTS

     +    
The sponge

180g egg white

130g caster sugar

100g egg yolk

62g corn flour sieved

62g self-raising flour, sieved

     +    
Cassis Syrup

500g frozen blackberries or elderberries

500ml goodish red wine

750g granulated sugar

3g citric acid

450ml brandy

 

     +    
Custard

340g milk

140g cream

1 vanilla bean, split and scraped

10ml vanilla essence

70g caster sugar

50g custard powder

1g salt

100ml double cream, semi whipped

     +    
Whipped cream

350ml double cream

50ml vanilla essence

50ml cassis

1 vanilla pod, split and scraped

80g sieved icing sugar

Whip up altogether until semi thick, then fold into the above.

Method

     +    
The sponge

Whisk the whites and add the caster sugar slowly, then once thick add the egg yolks, then carefully fold in the flours. Place onto a sheet of parchment paper on a heavy tray, then bake in the oven at 180c for approx. 10 minutes.

Once cooked, place onto a cooling wire, then cut this into small round discs.

     +    
Cassis Syrup

Place the blackcurrants into a bowl, add the red wine and leave to macerate overnight.

Coarsely blend and then strain through a fine sieve allowing it to drip a little as you dont want a thick puree.

Measure the liquid and add 1 kg of sugar to every litre of liquid. Stir over a medium heat until the sugar dissolves, then leave on a low to moderate heat for about 2 hours. The liquid will be a little syrupy and thicker.

     +    
Custard

Bring to a simmer (apart from the powder, sugar or whipped cream) then leave to infuse for 20 minutes. Re-simmer and whisk in the custard powder and sugar, then return to the stove and bring back to a simmer and cook out for 3 minutes.

Pass through a fine sieve, cover with cling film and leave to cool in the fridge. Whisk the double cream to soft peak and fold into the custard.

     +    
Assembly

Toasted flaked almonds

Silver sugar balls

Fresh blackberries, cut in half

Place the sponge into the bottom brush with the cassis syrup and spread with jam. Place in the blackberries. Pipe a layer of the custard into the base of the glass, then top off with whipped cream, toasted flaked almonds and silver balls.

CASSIS TRIFLE WITH VANILLA CUSTARD

INGREDIENTS

   +  &nbsp
The sponge

180g egg white

130g caster sugar

100g egg yolk

62g corn flour sieved

62g self-raising flour, sieved

   +   
Cassis Syrup

500g frozen blackberries or elderberries

500ml goodish red wine

750g granulated sugar

3g citric acid

450ml brandy

 

   +   
Custard

340g milk

140g cream

1 vanilla bean, split and scraped

10ml vanilla essence

70g caster sugar

50g custard powder

1g salt

100ml double cream, semi whipped

   +  &nbsp
Whipped cream

350ml double cream

50ml vanilla essence

50ml cassis

1 vanilla pod, split and scraped

80g sieved icing sugar

Whip up altogether until semi thick, then fold into the above.

Method

   +   
The sponge

Whisk the whites and add the caster sugar slowly, then once thick add the egg yolks, then carefully fold in the flours. Place onto a sheet of parchment paper on a heavy tray, then bake in the oven at 180c for approx. 10 minutes.

Once cooked, place onto a cooling wire, then cut this into small round discs.

   +   
Cassis Syrup

Place the blackcurrants into a bowl, add the red wine and leave to macerate overnight.

Coarsely blend and then strain through a fine sieve allowing it to drip a little as you dont want a thick puree.

Measure the liquid and add 1 kg of sugar to every litre of liquid. Stir over a medium heat until the sugar dissolves, then leave on a low to moderate heat for about 2 hours. The liquid will be a little syrupy and thicker.

   +   
Custard

Bring to a simmer (apart from the powder, sugar or whipped cream) then leave to infuse for 20 minutes. Re-simmer and whisk in the custard powder and sugar, then return to the stove and bring back to a simmer and cook out for 3 minutes.

Pass through a fine sieve, cover with cling film and leave to cool in the fridge. Whisk the double cream to soft peak and fold into the custard.

   +   
Assembly

Toasted flaked almonds

Silver sugar balls

Fresh blackberries, cut in half

Place the sponge into the bottom brush with the cassis syrup and spread with jam. Place in the blackberries. Pipe a layer of the custard into the base of the glass, then top off with whipped cream, toasted flaked almonds and silver balls.

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