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Warming sherry trifle

  • Serves 6
Warming Sherry Trifle

This warming sherry trifle is a perfect post dinner party treat.

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Method

For the Raspberry Sorbet

  • Step 1

    In a medium saucepan, bring the sugar and 250ml water to the boil and simmer vigorously to reduce by half. Allow to cool slightly. Add the raspberry purée and lemon juice, mix well and set aside to cool completely. Transfer to an ice-cream maker and churn until frozen. Place in a plastic container with a lid in the freezer.

For the Custard

  • Step 1

    Mix a little of the milk with the custard powder to make a paste. Heat the rest of the milk in a saucepan, and when it begins to steam, pour over the custard powder, stirring continuously. Return the mixture to the saucepan along with the vanilla seeds and heat until thick, stirring well. Place the gelatine sheets in cold water for a few minutes to soften. Squeeze out any residual moisture and stir into the custard. Pour into small moulds (we used semi-circular cake pop moulds) and place in the fridge to set.

For the Sherry Gel and Cream

  • Step 1

    Place the sherry in a saucepan and sprinkle over the agar flakes. Heat gently until the agar has dissolved. Stir well. Pour into a squeezy bottle and allow to cool.

  • Step 2

    Whip the cream to soft peaks before gradually folding in the sherry, icing sugar and lemon juice.

For the Almond Sponge

  • Step 1

    Mix all of the ingredients together. If you have a sous vide vacuum drawer, put the batter in a vacuum container and use the drawer to create a light airy texture, but closing the valve just before the vacuum is created. (This may take a few attempts to get right, but it will not have a negative impact on the cake.) Microwave on 850W for 2 minutes to set the cake. (Alternatively, you can just make and cook your trusted sponge cake recipe with a few drops of almond extract added.)

To assemble the dish

  • Step 1

    Dot the sherry gel on the plate, top with one or two custard domes, a quenelle of the cream and of the raspberry sorbet. Tear pieces of the almond sponge and place around the plate. Finish with the raspberries, flaked almonds, freeze dried raspberry powder and if you like, a few hundreds and thousands as a nod to the classic sherry trifle.

Recipes created by Miele - Precision. Passion. Perfection.

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