POMEGRANATE & BAKLAVA TRIFLE WITH HALVA CREAM

SERVES 8-10 INGREDIENTS

• 2 cups (500ml) pomegranate juice

• ½ cup (110g) caster sugar

• 4 titanium-strength gelatine leaves, soaked in cold water for 5 minutes

• ½ cup (125ml) pomegranate monin (from bottle shops)

• 4 sheets filo pastry

• 50g unsalted butter, melted

• 100g runny honey, warmed

• 2 tbsp demerara sugar

• 50g pistachios, finely chopped, plus extra to serve

• 600ml thickened cream

• 350g mascarpone

• 2 tsp vanilla bean paste

• 1 cup (120g) pure icing sugar, sifted

• ⅓ cup (90g) tahini

• 100g halva, crumbled

• Pomegranate seeds, to serve

METHOD

1 Place 1 cup (250ml) pomegranate juice in a small saucepan over medium-low heat. Add sugar and stir until dissolved. Bring to a simmer then remove from heat. Squeeze excess water from gelatine, add to pan and stir to dissolve.

2 Strain through a fine sieve into a large jug, then cool to room temperature. Add pomegranate monin and remaining 1 cup (250ml) pomegranate juice. Stir to combine.

3 Pour into an 2.8L trifle dish. Chill for 4 hours or until set.

4 Meanwhile, preheat oven to 180C. Line a baking tray with baking paper. Brush each filo sheet with onequarter each of butter, honey, sugar and nuts. Stack sheets on prepared tray. Bake for 12 minutes or until golden. Cool, then cut into shards.

5 To make halva cream, place 460ml cream in a stand mixer and whisk to soft peaks. Add mascarpone, vanilla and sugar, and whisk to just before stiff peaks. Gently mix tahini and remaining 140ml cream in a bowl until smooth. Fold through mascarpone mixture and spoon on top of jelly.

6 Top with halva and baklava shards, and scatter with pomegranate seeds and extra pistachio, to serve.

WINE: Best paired with Taylors Taylor Made Pinot Noir 2019