Wednesday, December 30, 2015
My Summer Fruit Trifle (Thermomix)
For me trifle is the quintessential Summer, and therefore Christmas, dessert. It was my favourite thing growing up and I remember the excitement of helping mum assemble it with bought jam roll, red and green jelly, tinned peaches and lashings of bright yellow custard. There was nothing better on Christmas Day (although plum pudding with custard did come a close second and there is a story often told of me as a very young child asking for "a big piece please.")
Keeping with our no-roast Christmas lunch this year it went without saying that we would have trifle for dessert. I made a Maggie Beer raspberry and lemon curd one last year and although we enjoyed it I felt it was a bit too tart overall. This year I played around with flavours and came up with this Summer Fruit Trifle which we all LOVED. I will probably still make a few tweaks for next year (I can never leave a recipe alone) but this was pretty close to perfect.
I was too full to have any at lunchtime but I had a small taste at dinner and then a bowlful for breakfast on Boxing Day. Nothing wrong with that!
This is my final post for 2015 and what a year it's been! Looking forward to spending 2016 with you all. Enjoy x
My Summer Fruit Trifle
Spelt Genoise Sponge
Recipe from Jude Blereau's Wholefood for Children, Thermomix adaptation by me
130g white spelt flour, sifted
4 large eggs, at room temperature
100g golden caster sugar (made from raw sugar blitzed in the TMX 10 secs / SP 9)
1 ts vanilla extract
40g melted butter
Preheat the oven to 180 degrees C / 160 degrees fan-forced. Grease and line the base and sides of an 8 inch cake pan and set aside.
Using the butterfly, whisk together the eggs and the sugar for 10 minutes / SP 4 until thick and pale.
Add the vanilla and beat again for a few seconds.
Remove the butterfly, add the flour and beat for 10 secs / SP 3.
Add the melted and cooled butter and beat again for another 10 secs / SP 3.
Use a spatula to scrape around the edges and fold through any remaining butter or flour.
Pour the mixture into the prepared tin and bake for 20-22 minutes. It will be golden brown, springy in the middle and pulling away from the sides.
Leave to cool completely in the tin. When ready to assemble the trifle, cut the cake into cubes.
2 large mangoes, seed and skin removed
2 cups coconut water
2 tbs gelatine (I use Great Lakes brand)
Place the mango flesh into the mixing bowl along with the coconut water and blend for 20 secs / SP 9.
Sprinkle over the gelatine and cook for 3 mins / 60 deg / SP 4.
Pour into a lightly oiled slice pan and place in the fridge. Cut into small cubes when ready to assemble the trifle.
1L rice milk
140g rice malt syrup
2 tsp vanilla extract
1 heaped tbs arrowroot
Place all ingredients into the mixing bowl and cook for 10 mins / 80 deg / SP 4.5. Pour into a heatproof jug. Cool on the bench for 30 minutes before placing into the fridge to chill completely.
Lemon and Orange Curd
Adapted from Tenina
200g rice malt syrup
zest of 2 oranges and 2 lemons
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
240g cold unsalted butter, cut in cubes
2 heaped ts arrowroot
4 whole eggs
2 egg yolks
Place butter into the mixing bowl and chop 5 secs / SP 5.
Add all remaining ingredients and cook for 10 minutes / 80 degrees / SP 5.
Cook for a further 3 minutes / 90 degrees / SP 6.
Pour into a large glass container. Place in the fridge once cooled.
Assembling the trifle
2 cups raspberries
2 cups sweet, ripe pineapple, cut into small thin slices
To assemble the trifle (best done at least a few hours ahead of time), place alternating layers of cake, fruit, curd, jelly and custard into a large trifle dish, finishing with a layer of custard and a scattering of raspberries over the top. Keep in the fridge until ready to serve.