Advertisements
RSS Feed

Tag Archives: custard

Peach, Passionfruit and Blackberry Meringue Trifle

F78F5F6D-F5A3-4779-9124-DBBB3EBE9FA4Here’s a fabulous trifle for a festive occasion! I created it for Christmas this year. It’s a lovely celebration of summer fruit, and is a different take on a traditional trifle with the addition of meringue and passionfruit curd.

You need to start with a pretty glass trifle bowl that will adequately display your trifle and its layers. You can really layer it any way you like, but starting with a cake layer and ending with meringue shards and peach slices seems a good way to go.

Here is the order in which I layered my version:

Cake
Peaches/ passionfruit
Passionfruit curd
Meringue
Cake
Blackberry compote
Custard
Cream
Meringue shards/peaches/passionfruit/individual meringues

52A88A87-81CA-40D9-AB69-B38A128CB1A1.jpegIngredients 

Meringue
3 egg free range whites
1/8 tsp cream of tartar
1 cup caster sugar
A few drops of yellow food colouring

Passionfruit curd
4 tbls sugar
Juice of 2 lemons
Pulp of 3 passionfruit
2 free-range egg yolks
2 tbls butter

Custard
3 large free-range egg yolks
35g cornflour
50g caster sugar
600ml milk
300ml cream

Blackberry compote
500g frozen blackberries
3 tbls sugar
2 tbls water

2 bought sponge cakes (you can make your own but it’s much less time consuming to buy them)

6 yellow peaches, cut into slices
Pulp of 3 passionfruit

1/2 cup or to taste of an orange flavoured liqueur. (I used Cointreau and Orange Curaçao)

300ml whipped cream

Method

Meringue
Preheat the oven to very slow – 135 degrees C. Line 2 baking trays with baking paper.
Beat egg whites at low speed with an electric mixer until frothy, add cream of tartar and beat on highest speed until peaks hold their shape. Gradually beat in 2 tablespoons of the measured sugar and continue beating for 2-3 minutes. Add all the remaining sugar at once, fold in quickly and lightly with a metal spoon.
Using 3/4 of the mixture, spoon or pipe two discs, each about the size of the diameter of your trifle bowl, onto the prepared trays. With the remaining meringue, colour one half yellow, and put both meringue mixtures  into two piping bags. Pipe yellow and plain meringues, as many as the mixtures will make, around the edges of the baking trays where you have placed the discs.
Bake the discs and meringues for 1 1/2 hours. Leave in oven for a further 1/2 hour or until dry.

Passionfruit Curd
Place all the ingredients into a saucepan over a medium heat. Stir with a wooden spoon, making sure all the ingredients are amalgamated and the sugar is completely dissolved. Continue to stir until the mixture thickens and coats the back of a spoon. Put aside to cool.

Custard
Put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling. Gradually whisk into the yolks, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat, cover and allow to cool.

Blackberry compote
Put the frozen blackberries, sugar and water into a saucepan and gently stir to dissolve the sugar. Bring to boiling point, turn the heat to low and simmer for about 10 minutes or until the fruit is softened and the liquid is reduced. Transfer to a bowl to cool.

Assembling the trifle
Line the base of your glass trifle bowl with half the cake, making sure there are no gaps. Liberally sprinkle over half the orange liqueur.
Scatter half the piece slices and half the passionfruit pulp over the cake. Spoon the cooled passionfruit curd over the fruit.
Now carefully place one of the meringue discs on top of the curd, trimming the edges if it’s too big. Place the rest of the cake pieces on top. If you think there is too much cake, leave some of it out. Sprinkle the cake with the remaining liqueur. Spoon the blackberry compote on top of the cake.
Carefully spoon or pour the cooled custard over the trifle, then add the whipped cream. Again, if you think there’s too much custard or too much whipped cream, add a little less.
To decorate the trifle, carefully break up the remaining meringue disc into shards big and small (so lots of broken bits don’t matter!). Place the rest of the peach slices and passionfruit pulp around the edge of the trifle and artfully place the meringue shards wherever you like.
Then finish by topping the trifle with the individual meringues.
This is how I made my trifle – I’m sure there are endless variations to the layering and presentation, so be creative!

8942D7E5-8CCA-4347-A785-61324E0ADBB5

 

Advertisements

Berry and Custard Chocolate Brownies

IMG_0597

This is a great recipe for chocolate brownies with a couple of twists. It’s based on Jamie Oliver’s Peanut Butter and Jelly Brownies from his lovely book of delights Comfort Food.

I loved the idea of this recipe with its peanut butter custard, but sadly had to forgo the peanut butter as the group I was baking for had some problems with nuts. I made the custard with just vanilla. It was fine – the custard gives a velvety smoothness to the brownies. The “jelly” in Jamie’s recipe is raspberry jam. This part of the recipe I did adhere to, but added fresh strawberries instead of raspberries.

The resulting brownie is very chocolatey, with its rough chunks of dark chocolate, soft with the custard and sweet and sharp with the berry tang. Recommended!

Ingredients

Custard
250ml semi-skimmed milk
1 vanilla pod
2 large free-range egg yolks
50g golden caster sugar (or raw sugar)
1 heaped tablespoon cornflour
20g unsalted butter (at room temperature)

Brownie mixture
230g unsalted butter, plus extra for greasing
250g dark chocolate + 50g extra for chocolate chunks in the brownie
230g golden caster sugar (or raw sugar)
4 large free-range eggs
150g plain flour
2 tbls raspberry jam
75g fresh berries (I used strawberries)

Method

To make the custard, put the milk into a pan, halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the pan and lightly simmer on the hob, stirring occasionally. Meanwhile, in a bowl, use a balloon whisk to combine the egg yolks, sugar, cornflour and soft butter. Whisking constantly, gradually pour the hot milk into the bowl, until combined. Return the custard mixture to the pan, place over a low heat and stir gently for 2 to 3 minutes, or until thickened. Leave the custard to cool completely.

Preheat the oven to 180 degrees C. For the brownies, grease and line a deep baking tray (20cm x 30cm). Melt the butter in a non-stick pan on a very low heat, then snap up and add the chocolate. Stir regularly with a spatula until melted and combined, then remove from the heat and stir in the sugar. Leave to cool slightly, then whisk in the eggs, one at a time, until silky. Sift in the flour and mix well.

Pour the chocolatey brownie mix into the prepared tray, then swirl through the chilled custard (discarding the vanilla pod). Roughly mix in the additional chocolate chunks. Erratically distribute little spoonfuls of jam over the surface, then poke in the fresh berries (any fresh seasonal berries that correspond with the jam you’re using). Bake for around 25 minutes, or until cooked on the outside but still a bit gooey in the middle. Leave to cool before cutting into portions.

IMG_0614

 

 

Save

Save

Save

Save

Save

Cherry Frangipane Tart

IMG_3133

This is a lovely almond filled tart, a traditional French sweet treat. The base is pastry, layered with jam, then topped with a thick almond custard like cream. I added some cherries  to the frangipane for texture and tartness.

“Frangipane is a filling made from or flavoured with almonds.This filling can be used in a variety of ways including cakes, tarts and other assorted pastries…Originally designated as a custard tart flavoured by almonds or pistchios it came later to designate a filling that could be used in a variety of confections and baked goods…It is normally made of butter, sugar eggs and ground almonds.” http://en.wikipedia.org/wiki/Frangipane

My version uses a shortcake pastry base, to give a little more substance to the base. I cooked the tart in a springform tin. I think it might have better to cook the mixture in a traditional tart mold or tin. My cake tin version was quite deep, resulting in tart that took a long time to cook in the middle and overcooked a little on the base and sides.

IMG_3055

Ingredients

Shortcake Pastry Base
70g unsalted butter
70g castor sugar
1 egg, lightly beaten
125g plain flour
1 tsp baking powder

Tart
3 tbls cherry jam*
225g butter, softened
1 tsp vanilla paste
225g caster sugar
5 free range eggs
225g ground almonds
Handful of whole cherries, plus more to decorate

Method
For the shortcake, beat the butter and castor sugar until thick and creamy. Add the egg and mix well. Add the flour, almond meal and baking powder, then stir until combined.

Turn onto a lightly floured surface and knead briefly to just bring the mixture together.  Wrap the dough in plastic wrap and chill for 30 minutes.

Preheat the oven to 160 degrees C.

On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick. Carefully line a 23cm springform tin with the pastry, pressing the pastry into the edges of the tin.

Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes.

To make the frangipane, beat the butter, vanilla paste and sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand.

Top the pastry base with the almond mixture and smooth to the edges. Placer some halved fresh cherries on top of the mixture, pushing them gently into the mixture. They should still be partially visible.  Bake the tart in the preheated oven for 40 45 minutes, or until the filling has risen, is cooked through and the surface is pale golden brown.

* I made a simple cherry jam by placing 6 or tablespoons of morello bottled cherries with their juices in a saucepan with 3 tablespoons of sugar.  Bring to the boil and cook till the cherries are jammy and the liquid is reduced.

IMG_3112

Christmas Day Trifle

IMG_6570

This is my traditional dessert for a cold Christmas lunch on what is usually a hot Australian Christmas day. The day, this year, 2013, was a little cooler than usual, but the trifle was well received as a “lighter” offering after our numerous savoury courses.

The photos are of the large trifle and a smaller one I also made.

This is a rough method for the making of the trifle rather than a recipe!

My version of trifle consists of butter cake, broken into chunks, which line a glass bowl. The cake is then soaked in Grand Marnier  – any sweet liqueur would work well.

Layer some raspberry jelly over the cake, followed by “real” custard, a good recipe from Jamie Oliver for which is written below.

Leave to chill in the fridge for a few hours. Spoon whipped cream over the trifle, and top with fresh strawberries or other berries.

Leave in the fridge for several hours, up to a day, for the flavours to meld.

IMG_6576

Custard
Adapted from “Cook with Jamie: My Guide to Making You a Better Cook” by Jamie Oliver

Ingredients
500 ml whole milk
500 m heavy cream
6 tbls sugar
1 vanilla bean, scored lengthways
8 large free range egg yolks

Method
Mix cream, milk, and four tablespoons of sugar in a saucepan over medium low heat.
Scrape out all the seeds in the vanilla bean into the saucepan, including the bean.
Stir with a wooden spoon until it boils and then turn off the heat.
Let it sit for a few minutes to let the vanilla infuse with the cream and milk mixture.
In a separate bowl, whisk the yolks with 2 tablespoons of sugar until pale yellow in colour.
Remove the bean from the saucepan and slowly add one ladle of the cream mixture to the  yolks while whisking them together.
Keep whisking and slowly add a couple more ladles.
Pour the yolk mixture back into the saucepan with cream and milk and stir with a wooden spoon under medium heat.
As the eggs cook, the custard will thicken in several minutes. It is thick enough if it coats the back of the wooden spoon.
Chill the custard before pouring over the jelly and cake.

IMG_6629

Custard Slice with Passion Fruit Icing

IMG_0180

This recipe is based on Paul Hollywood’s Custard Slice from The Great Comic Relief Bake Off.
I love passion fruit so I have added it to the icing. Very messy to eat but awfully more-ish!

Ingredients
Rough puff pastry:
225 gms plain flour, plus extra for dusting
½ tsp salt
200g butter frozen
140-160 mls water
Crème pâtissière:
500ml milk
1vanilla pod, split down the middle and seeds scraped out
100gms caster sugar
4 free-range eggs, yolks only
40gms cornflour
40gms butter
Passion fruit Icing:
200gms icing sugar
1 passion fruit

Method
1.    In a large bowl mix the flour and salt together. Grate the butter and rub roughly into the flour mixture until it resembles fine breadcrumbs. Don’t worry if there are large lumps.
2.    Add the water a little at a time until the pastry just binds together (you may not need all the water).
3.    Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm thick.
4.    With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn.
5.    Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutes
6.    Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before.
7.    Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest.
8.    While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat.
9.    Whisk the sugar, egg yolks and cornflour together in a large bowl.
10.    Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan.
11.    Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil.
12.    Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined.
13.    Leave to cool, cover with cling film and then chill before using.

NOTE: My crème pâtissière did not set firmly enough, even in the fridge, so in desperation I used gelatine leaves to try to achieve a firm enough set to provide a firm filling in between the puff pastry layers, with limited success.
14.    Pre-heat the oven to 220 degrees C. Line two baking trays with baking parchment.
15.    Divide the pastry into two equal pieces and roll out both pieces to 20cm square and 5mm thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes.
16.    Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool.
17.    While the pastry bakes, line a deep 23cm square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices.
18.    Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.)
19.    Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing.
20.    For the icing, sift the icing sugar into a bowl. Stir in the passionfruit pulper until thoroughly combined and set aside.
21.    Take the custard slice from the fridge and spread the icing over the top layer of pastry.
22.    Place the slice back into the fridge to set.
23.    Cut the finished vanilla slice into eight pieces.
24.    Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter.

IMG_0198

IMG_0207

%d bloggers like this: