Kevin Dun­don

Bray People - - NEWS - Kevin DUN­DON

SHERRY TRI­FLE is one of those desserts that has been around for ever and will never fade away.

There’s noth­ing nicer than a long re­lax­ing weekend. The May Bank Hol­i­day is nearly upon us, an ex­tra day of rest for many of you but for me it’s just an­other day in the Kitchen! I am shar­ing with you my mum’s recipe for Sherry Tri­fle, a com­bi­na­tion of swiss roll, de­li­cious cus­tard and of course some whipped cream. I like to gar­nish my tri­fle with some fresh berries and al­monds, the berries give a sharp con­trast to the sweet cus­tard, and the al­monds give a lovely crunchy tex­ture. This dessert re­ally is per­fect for shar­ing with fam­ily and friends. If you pre­fer to add a layer of jelly to your tri­fle why not make your own, you can add most of your favourite fruits, ex­cept for fresh pineap­ple and kiwi, they don’t work! Use a few leaves of gela­tine and al­low to soak in warm wa­ter to soften, then add to fruit juice (you need to have about one third of the liq­uid warm so the gela­tine will dis­solve, then add to the re­main­ing juice) and let it set in the fridge, add some coin­treau or grand marnier if for adults.

JAM SWISS ROLL:

4 eggs 4oz/100g su­gar 4oz/100g self rais­ing flour

FRESH EGG CUS­TARD:

6 egg yolks 450ml/¾ pint milk 150ml/¼ pint cream 300ml/½ vanilla pod 1 dessert spoon corn flour 3ozs/75g su­gar

GAR­NISH:

4 dessert­spoons Rasp­berry Jam 8oz/225g fresh berries (rasp­ber­ries, straw­ber­ries, black cur­rants, black cher­ries etc) 2oz/50g caster su­gar 100ml/3 ½ fl oz good qual­ity sherry 240ml/8 fl oz freshly whipped cream 2ozs/50g flaked al­monds

To make Jam Swiss Roll:

Pre­heat the oven to 180C/350F/Gas Mark 4. Grease and line an ob­long (13 x 9 inch) tin with parch­ment paper. In a mix­ing bowl beat the 4 eggs with the su­gar for the sponge base. It should be­come very light and aer­ated. The whisk should leave a fig­ure of eight pro­nounced on the sur­face of the mix­ture when the whisk is lifted out of it. Gen­tly fold in the sifted flour with a metal spoon. Be very gen­tle so as not to knock any of the gen­er­ated air out of the sponge base but also en­sure that all of the flour is in­cor­po­rated. Pour the mix­ture into a pre­pared Swiss roll tin. Bake for 20 min­utes, un­til well risen and golden brown and take the sponge out of the oven. Be­fore the sponge is fully cooled, in­vert it onto a sheet of parch­ment paper dusted with the caster su­gar (50g) and spread with a thin layer of rasp­berry jam. Care­fully roll the Swiss roll up from the long­est side rather than from the short­est. Slice in thin slices and ar­range in in­di­vid­ual glasses or a large bowl mak­ing sure that the glass or bowl is fully lined all the way around. Re­tain a lit­tle of the sponge for the mid­dle if you so de­sire. Sprin­kle with some freshly cut fruit, additional jam if de­sired, and a gen­er­ous help­ing of sherry. Do a few lay­ers of the sponge if you wish.

Mean­while make the cus­tard:

Split the vanilla pot length­ways and with a small sharp knife scrape out the seeds of one half of the vanilla pod. Put the seeds and the half pod into the milk and cream in a large saucepan. Wrap the re­main­der of the vanilla pod and re­tain for later use. Bring milk, cream and vanilla pod to the boil.

Mean­while in a large spot­lessly clean bowl and us­ing a whisk beat the egg yolks, su­gar and corn flour to­gether un­til light and creamy. Spend about 2 min­utes on this process.

Pour boiled milk and cream mix­ture onto the eggs and mix well. Re­turn the mix­ture to the saucepan and cook un­til the mix­ture can coat the back of a wooden spoon. It is im­por­tant to stir the mix­ture at all times to pre­vent it from cur­dling. This process should take no more than 2 min­utes on a very gen­tle heat. Do not al­low the mix­ture to boil at this time. Taste the cus­tard at this stage to make sure that you can not taste the corn flour. If you can, re­turn to the heat and stir con­tin­u­ously on a low heat for an­other minute or so. Pour the cus­tard over the sponge mix­ture and al­low to cool for a cou­ple of hours or overnight. Cover with a disc of parch­ment paper or cling film to pre­vent the for­ma­tion of a crust, Pipe some whipped cream on the top and sprin­kle, if de­sired, with some flaked and toasted al­monds.

Al­ter­na­tively ar­range with a lit­tle more fresh fruit.

Additional Notes: If you wish you can put a spoon or two of sherry into the cus­tard for an in­creased flavour.

Top Tip:

“Sherry Tri­fle is one of those desserts that has been around for­ever and will never fade away.”

I like to make the Swiss Roll for this recipe with Rasp­berry Jam, prefer­ably home­made. Here’s my recipe for Rasp­berry Jam:.

Rasp­berry Jam

The jam can be used with a va­ri­ety of things like cream cakes, roulades, and is fan­tas­tic with some de­li­cious scones. 1lb/450g frozen rasp­ber­ries 1lb/450g caster su­gar Juice of half lemon 2 ta­ble­spoons wa­ter Put all in­gre­di­ents to­gether in a large pot and bring to the boil. Sim­mer for about 20 min­utes or un­til a spoon of the jam sets on a chilled saucer. This will in­di­cate that the jam is fully set. Trans­fer to ster­il­ized jars and use as re­quired.

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