Patrick cooks

Prosecco and Raspberry Trifle

Preparation time:
30 minutes
Cooking time:
20 minutes
Serves:
5-6

Raspberries, prosecco and cream - the ultimate taste and experience during the holidays. Grab the spoons and and let the trifle melt in your mouth.

  • Ingredients

      For Prosecco and Raspberry jelly:
    • 1 Punnet of fresh raspberries (Keep back 6 raspberries to be used later)
    • 25g Sugar
    • 25ml Water
    • 300ml Prosecco
    • 3 Leaves of Gelatine
      For Chiffon Sponge:
    • 125g Sugar
    • 1 Egg
    • 60ml Vegetable oil
    • 110g White flour
    • 1 ½ tsp Baking powder
    • Pinch of salt
    • 3 Egg whites
      For Vanilla Custard:
    • 450ml Milk
    • 25g Caster sugar
    • 1 Vanilla pod
    • 4 Egg yolks
    • 90g Icing sugar
    • 30g Corn flour
      For Crème Chantilly:
    • 250ml Whipping cream
    • 25g Icing sugar
    • ½ tsp Vanilla extract
     
  • Method

      For Prosecco and Raspberry jelly:
    • Put the raspberries in a saucepan with the sugar and water. Place onto a medium heat and simmer gently for 2 to 3 minutes so the fruit starts to break down. Add the prosecco to the saucepan with the raspberries and continue to work for another minute. Using a hand blender blitz together the raspberries and prosecco. Strain the raspberries using a sieve lined with muslin cloth. Soak the gelatine in cold water. Return the strained raspberry prosecco in a clean saucepan and place on a low heat. Squeeze the soaked gelatine to remove any excess water. Stir the gelatine into the raspberry prosecco.
    • Pour the raspberry prosecco into the trifle dish (glass bowl) and place into the fridge to set . When the jelly is semi set drop in the reserved raspberries. Because the jelly is semi set the raspberries should be suspended in the jelly.
    • The jelly may be made the night before.
      For Chiffon Sponge:
    • Preheat the oven to 170 C. Prepare a baking tray by lining with parchment paper. In the clean Kenwood Chef bowl whisk together the sugar and egg. While continuing to whisk slowly pour in the vegetable oil. Sift together the flour, baking powder and salt and add to egg mixture.
    • In a separate bowl whisk the egg whites until light and fluffy. Fold the egg whites into the cake mix.
    • Pour the cake mixture onto the prepared baking tray and bake in the preheated oven for 20 minutes. Once baked transfer the sponge cake to a wire rack to cool.
      For Vanilla Custard:
    • Using the Kenwood Chef whisk together the egg yolks and icing sugar until just combined. Run the tip of a knife down the centre of a vanilla pod and scrape out the seeds into the bowl. Place the milk in a saucepan along with 25g of caster sugar, the vanilla pod and seeds and allow to warm gently bringing just to the boil. Whisk the corn flour into the egg mix in the Kenwood Chef. Slowly pour the warmed milk onto the egg mixture, whisking all the time.
    • Return the egg mix to the pan and bring to the boil, continuing to whisk all the time. Once the mixture starts to thicken slightly remove from the heat. Pass the vanilla custard through a fine sieve and set aside ready to cool slightly. Cover with cling film to prevent a skin from forming.
      Assembling the trifle:
    • Remove the trifle bowl containing the set jelly from the fridge. Cover the jelly with the chiffon sponge. The sponge may need to be trimmed to the necessary size to fit the bowl you are using. To give the trifle an added kick the sponge may be soaked with some sherry, port, Cointreau or Grand Mariner depending on what you like. Cover the sponge with the vanilla custard and top the custard with the crème Chantilly. Finish the trifle with fresh raspberries and dark chocolate shavings. Place the trifle into the fridge to chill until ready to serve.
      For Crème Chantilly:
    • In the clean Kenwood Chef bowl whisk the cream, icing sugar and vanilla extract to form soft peaks.

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