Cle­men­tine & prosecco trife

1½ HOURS + CHILL­ING|SERVES 8|A LIT­TLE EF­FORT

Olive - - Seasonal Recipe Index -

Freeze the egg whites un­til you want to make meringue, or vir­tu­ous omelettes

clemen­tines 12

golden caster sugar 100g

gela­tine 2

leaves soaked in 2 tbsp prosecco madeira

cake 4-5 slices cut into fin­gers

whip­ping cream 250ml, lightly whipped

can­died cit­rus and/or finely chopped

pis­ta­chios to dec­o­rate

PROSECCO SABAYON

egg yolks 3

golden caster sugar 30g

prosecco 125ml

• Halve 8 of the clemen­tines and flick out any pips then whizz the lot (in­clud­ing the peel) in a food pro­ces­sor with the sugar. Pour the purée into a fine sieve and let the juice drip through, scrape through us­ing a spoon if you need to. Gen­tly melt the gela­tine in the 2 tbsp prosecco in a mi­crowave or pan, be­ing care­ful not to let it boil. Mea­sure out 250ml of the cle­men­tine purée and stir in the gela­tine (dis­card the re­main­ing liq­uid). Peel the re­main­ing clemen­tines and peel the mem­brane off the seg­ments, catch­ing any juice.

• Lay the fin­gers of cake in a bowl, then add the cle­men­tine seg­ments and any juice and spoon over the jelly. Chill un­til you’ve made the next layer.

• To make the sabayon, whisk the egg yolks and sugar in a large me­tal or heat­proof glass bowl and then set it over a pan of sim­mer­ing wa­ter. Add the prosecco and whisk over the heat with elec­tric beat­ers un­til the mix­ture starts to thicken, about 10 min­utes – it should end up like softly whipped cream. Leave to cool and then fold it through the whipped cream, try­ing not to knock any air out. Add the cream and chill the tri­fle for 1 hour. Take out of the fridge 30 min­utes be­fore you want to serve it and dec­o­rate with can­died cit­rus and pis­ta­chios.

PER SERV­ING 354 KCALS|FAT 17.8G|SAT­U­RATES 10.2G CARBS 40.6G|FI­BRE 1.9G|PRO­TEIN 4.2G|SALT 0.2G

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