Cran­berry Tri­fle

Prima (UK) - - Season’s Eatings -

Make this up to 24hr ahead.

SERVES 8 PREP 15min, plus chill­ing COOK about 5min

• 350g (12oz) fresh cran­ber­ries

• 60g (2½oz) caster su­gar

• Zest and juice of 1 or­ange

• 100ml (3½fl oz) dessert wine, op­tional

• 50g (2oz) pis­ta­chios, chopped

• 160g pack tri­fle sponges

• 500g tub fresh vanilla cus­tard

• 600ml (1 pint) dou­ble cream

• 25g (1oz) ic­ing su­gar, sifted

• 15g (½oz) plain choco­late

1 In a pan, gen­tly heat cran­ber­ries, su­gar, zest and juice with 2tbsp wa­ter for about 5min un­til berries are soft. Stir in wine, if us­ing.

Leave to cool to room tem­per­a­ture.

2 Mean­while, heat a fry­ing pan over medium heat. Add nuts; toast un­til lightly coloured, but keep stir­ring – they burn eas­ily.

Tip into a bowl to cool.

3 Line base of a 1.8 litre (3¼ pint) glass bowl with sponges, cut­ting to fit. Spoon over cooled cran­berry mix. Stir three-quar­ters of nuts into cus­tard; set aside the rest. Spoon cus­tard over cran­berry layer.

4 Whip cream and ic­ing su­gar un­til just hold­ing soft peaks; don't whip too much or cream will turn but­tery. Spoon over cus­tard. Cover and chill at least 30min.

5 To serve, grate choco­late di­rectly on to cream; sprin­kle with the re­main­ing nuts.

GET AHEAD Make to end of step 3 up to 24hr ahead. Store in the fridge. Com­plete recipe to serve.

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