National Geographic Traveller (UK) - Food
THE PERFECT TRIFLE
This Christmas classic works best with fresh berries, homemade sponge and a generous glug of sherry. Words: Richard Bainbridge
CREAM: Instead of using the squirty cream out of a can or whipping cream, I’d suggest making a creme diplomat, which is a rich, indulgent cream that holds its shape. To make it, add gelatine to custard, then fold in semi-whipped cream to give your trifle a beautiful finish.
INGREDIENTS: It’s hugely important to buy the best berries you can for your trifle, from the strawberries for the jelly to the layer of raspberries. Ask your greengrocer about the produce. The taste and flavour of seasonal, local produce will make all the difference.
SHERRY: I love the potent flavour of sherry coming through the trifle when added to our creme anglaise custard layer made with fresh vanilla. I’d always suggest using Harveys Bristol Cream Sherry as it’s a classic English flavour and gives the trifle a decadent, boozy kick.
GELATINE: Don’t be nervous about gelatine; use one leaf to every 100g of jelly or custard. This enables the trifle to be freestanding and allows it to be sliced or scooped neatly. I use bronze gelatine sheets — they have the perfect set and retain the clarity of the jelly.
THE SPONGE: I suggest making your own Genoise sponge as a base for all your layers to sit upon. It’s easy to make and has a great flavour. You’ll really notice the difference if you use homemade sponge and avoid the artificial flavour of shop-bought sponge fingers.
JELLY: Use frozen English strawberries, which pack great flavour, and make it with equal quantities of fruit and stock syrup.
You can also add essences of rose or fresh mint to add flavour. And if you use 100g of liquor to one gelatine leaf, it will ensure a beautiful set.
THE FINISH: A freestanding trifle is a real showstopper. Use a pie case, dish or metal mould. Layer the sponge, berries, jelly and custard, and then set. Slice your trifle at this point, then pipe whipped cream on top and garnish with hundreds and thousands and sprigs of fresh mint.