Its very long. Torturous Trifle Recipe by Eugene Hamilton
White Chocolate and Orange Mousse 2 leaves gelatine 1/4 cup orange juice 10 large egg yolks 1/4 cup sugar 7 tbsp Cointreau Zest of 1 orange 1/8 tsp Murray River salt 2 1/4 cups Anchor cream 200g white chocolate
Chocolate Marquise 200g Mainland butter 100g dark chocolate 100g cocoa, sifted 108 g egg yolks 66g sugar 108 g egg white 33g sugar 333g Anchor cream
1. To make the orange and white chocolate mousse, soak the gelatine in orange juice until soft. Place in a small saucepan over low heat and warm, stirring constantly, until the gelatine has dissolved; this will take about 1 minute. Remove from heat. Place the egg yolks, sugar, Cointreau, orange zest, salt, and 1/4 cup Anchor cream in a large mixing bowl and use a hand held electric beater on medium-high speed to beat until well combined. Set bowl over a saucepan of simmering water and cook mixture, beating constantly, until thick and registers 70C on thermometer; 10 to 12 minutes. Place the white chocolate in a heat-proof bowl over a saucepan of barely simmering water until melted. Remove the sabayon from the heat, then beat in the gelatine mixture and melted chocolate until combined. Allow to cool for 5 minutes. Beat remaining 2 cups Anchor cream with cleaned beaters until it holds soft peaks. Stir one quarter of the whipped cream into the sabayon, then fold in the remaining Anchor cream gently but thoroughly. Pour into the siphon then fill with 3 charges of nitrous oxide. Refrigerate until ready to use.
2. To make the chocolate marquise, place the Mainland butter in a heat-proof bowl and place over a saucepan of barely simmering water to melt. Once melted, add the chocolate and cocoa and mix to combine. Allow the chocolate to melt, then remove from the heat but do not allow to set. In a separate bowl, combine the yolks with the 66g of sugar and beat to make a cold sabayon. Beat until the mixture reaches the ribbon stage. Place the egg whites and sugar in an electric mixer with beaters. Beat together to make a French meringue. Whisk the Anchor cream to soft peaks. Fold the sabayon into the chocolate and butter mixture, then fold in the meringue and finally, the Anchor cream. Place the mixture into a piping bag and pipe into cigar moulds lined with acetate. Place in blast chiller to set.
3. To make the walnut sponge, place all of the ingredients in a food processor and blitz until a smooth batter has formed. Place the mix in a siphon and charge with 4 nitrous canisters. Shake well and place in the refrigerator for 30 minutes. Spray the plastic baking moulds with baking spray. Siphon the batter into plastic cake moulds half full. Place in a 1000w microwave and microwave on high for 1 minute and 45 seconds. Cook one at a time. Turn out onto a cooling rack. Set aside.
kokopuff,
Jun 13, 6:34am
4. To make the strawberry gel, place the strawberry puree in a medium saucepan and whisk in the agar. Place the saucepan over high heat and bring to a rolling boil. Remove from the heat and pour into a plastic container. Place in the refrigerator to set. Once set, cut the jelly into 1cm dice.
5. To make the peach gel, place the strained peaches in a blender and blend until smooth.Weigh out 500g of blended peaches and 100ml of reserved peach juice. Blend the peaches, juice and salt together until smooth, then pour into a saucepan, add the agar and whisk until combined. Place over high heat and bring to the boil. Leave on a rolling boil for 30 seconds, stirring occasionally. Divide the mix in half and pour into 2 1L plastic containers. Refrigerate until set; approximately 10 minutes. Once set, turn out the gel, cut in half lengthways and cut each half into 7 equal strips. Cut each piece on an angle into a triangle.
6. To make the clear peach gel, place the peach juice in a saucepan, add the Lota and whisk to combine. Place over high heat and bring to the boil. Leave on a rolling boil for 30 seconds, then remove from the heat, pour into a bowl and allow to cool. Refrigerate, then place in piping bag.
7. To make the raspberry gel, place the raspberry puree in a saucepan and whisk in the agar. Place the saucepan over medium heat and bring to a rolling boil. Remove from the heat and pour into a plastic container. Place in the refrigerator to set. Once set, place the gel in a blender and blend until smooth. Place in a disposable piping bag and refrigerate until ready to use.
8. To make the fruit mix, place all the fruit except the 3 sliced kiwifruit into a mixing bowl and mix well. Macerate the fruit with Manuka Gold 5 minutes before assembling.
9. To make the mandarin sherbet, place the sugar, salt and water in a saucepan and bring to the boil. Once the mixture reaches 140C, stir in the fizzy until well combined. Remove from the heat and pour onto a silicon mat. Allow to cool at room temperature and set. Once set, place in a blender with 50g freeze dried mandarin and blitz to a powder. Place in an airtight container to store until ready to use.
10. To make the cherry Italian meringue, place the sugar, water, glucose and cherry syrup in a saucepan over medium heat and bring to boil. Place the egg whites in an electric mixer with beaters. Allow the sugar to come to 110C and start beating the egg whites. Beat until stiff peaks form. Once the sugar has reached 115C, slowly pour onto the beating egg whites. Beat until cool; about 10 minutes.
11. To make the Chantilly cream, place the Anchor cream, vanilla and icing sugar in a mixing bowl and whisk until stiff peaks form. Refrigerate until ready to use.
12. To make the cherry spheres, place the cherry juice and Gluco in high speed blender and blend until well combined. Allow the mixture to rest for several minutes, then skim any air bubbles off the surface. Combine the algin and water in a blender and pour into a container to create an algin bath. Place in a plastic container. Use a tablespoons measure to drop the cherry mixture into the align bath. Allow to 'cook' for 2 minutes. Rinse in cold water and store in water until ready to use.
13. To assemble, place the strawberry jelly cubes in a mixing bowl and toss together with the chopped mint. Place the mixture in the base of the serving glass and pour over sparkling rosé until approximately 1 cm below the top of the jelly. Use a cutter to cut one sponge to the same diameter of the glass above the jelly. Place the sponge on top of the jelly and very gently press down. Fan the peach triangles around the inside of the glass and then to the centre until the layer is filled. Fill in the spaces by piping in the clear peach gel. Place the cream in a large piping bag with a large star nozzle and pipe a layer of cream on top of the peach gel. Sprinkle the sherbet over the layer of cream. Cut another piece of sponge to the diameter of
kokopuff,
Jun 13, 6:35am
the glass, place the sponge in the glass and gently press down. Place the round slices of kiwifruit against the inside of the glass, overlapping. Fill in the centre of the layer with half of the macerated fruits. Use the siphon to pipe in the orange and white chocolate mousse. Place another layer of sponge in the glass and gently press down. Pipe the raspberry gel around the inside of the serving glass, leaving the centre hollow. Fill with the remaining macerated fruit.Place the cherry meringue in a large piping bag with a star nozzle and fill the remaining space in the glass with meringue. Neatly pipe a peak of meringue. Make two indents in the meringue for the cherry spheres to be placed later. Use a blow torch to glaze the meringue. Remove the chocolate marquise cigars from the moulds and place two cigars in the parfait. Place the cherry spheres in the indents created earlier.
nfh1,
Jun 13, 6:36am
What are you going to serve it in!
rokido,
Jun 13, 6:36am
Thanks so much for that. Might just use parts of it for other things.
kokopuff,
Jun 13, 6:41am
It would look really cool served in one of those really massive Brandy Glasses the giant ones.
imn,
Jun 13, 8:33am
wow what a crazy! recipe
purplegoanna,
Jun 13, 9:04am
i was thinking of doing it next xmas in a giant brandy/goldfish bowl.
nfh1,
Jun 13, 9:07am
If I went to all that trouble and it looked pretty, there is not a chance anyone would get to touch it and mess it up.Mind you, it would probably take me two weeks to get it done, so no one would want it anyway.
r.g.nixon,
Jun 13, 9:11am
You challenge, if you wish to accept it, is to do it in 3 hours!
strebor1,
Jun 13, 9:26am
Looking at the recipe above, it has quite a lot of ingredients in it that Simon Gault imports and sells, as one of his other businesses, so not surprising really that it was the final creation.
nfh1,
Jun 13, 9:33am
LOL - I can just imagine what it would look like if I had to do it in 3 hours - not a pretty sight!
charlieb2,
Jun 13, 10:49am
3 hours and 15 minutes extra time, apparently!
bill241,
Jun 13, 11:52am
Its got some pretty specialist ingredients in it, iota (not Lota as the website has it written), gluco and Fizzy are not exactly supermarket products.
motorbo,
Jun 13, 12:44pm
flippin heck.thats not a trifle.its stupidity
duckmoon,
Jun 14, 12:19am
I was thinking the same thing
bedazzledjewels,
Jun 14, 12:38am
What weird amounts - 333 GRAMS of Anchor cream!! 66gr (exactly!!) of sugar!
elliehen,
Jun 14, 1:15am
I also think it is singularly ugly.For a monstrous dessert edifice like that, I'd want at least some artistry.perhaps a 'painting' around inside the glass instead of rows of stripes!
r.g.nixon,
Jun 14, 1:16am
That *is* weird. To be exact there would be some decimal places on those!
bedazzledjewels,
Jun 14, 1:43am
I think Michael Meredith's dessert test was much more testing - and infinitely more edible looking, flowers and all!
bill241,
Jun 14, 11:10am
To me it just seemed a little bit like it was just showing off the fancy products. I have used a few of them at polytechnic, and in my opinion they're not being used to an advantage in this. It would all get totally lost in that huge dessert with so much going on.
lindanz,
Jun 14, 10:05pm
Totally ott reminds me of Romes disgusting decadence.It was ridiculous
waswoods,
Jun 15, 1:28am
What's so special about Murray River salt!
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