Food

JONES Summer 2019

Peach and Prosecco Trifle Dessert Recipe

Peach & Prosecco Trifle Recipe

Prep 1 hr
Cooking 40 mins (plus cooling, setting)
Serves 10-12

INGREDIENTS

750g mascarpone
600ml pouring cream
100g brown sugar
40ml Cointreau or brandy, plus extra for brushing
1 tsp vanilla bean paste
Peach wedges, to serve
David Jones Australian Almonds, toasted, to serve

PEACH JELLY
3 cups (750ml) David Jones Prosecco
2 cups (440g) caster sugar
Juice of 1 orange
Juice of ½ lemon
6 peaches, bases scored
12 gold-strength gelatine leaves

ALMOND CAKE
3 eggs, separated
90g caster sugar
Finely grated rind and juice of ½ lemon
100g almond meal
¼ tsp baking powder
20g melted butter

METHOD

1  To make the almond cake, preheat oven to 170°C (fan-forced). Butter and line a 23cm-diameter cake tin with baking paper. Whisk yolks, sugar, rind and juice in an electric mixer until thick and pale. Transfer to a large bowl.

2  Whisk the egg whites in an electric mixer until soft peaks form. Fold the whites into the yolk mixture, then fold in the almond meal, baking powder and butter. Pour evenly into prepared tin and bake for 20-25 mins until the centre springs back when lightly pressed. Turn onto a wire rack to cool completely, then trim the top flush.

3  To make the peach jelly, stir the prosecco, sugar, orange and lemon juice and 750ml water in a large saucepan over medium-high heat until sugar dissolves. Add the peaches, reduce heat to medium and simmer for 10-15 mins until peaches are just tender. Remove peaches and, once cool, peel and cut into wedges, then refrigerate until required.

4  Add the gelatine to the poaching liquid, whisk to combine and dissolve. Strain one-third of the peach jelly into a container, then refrigerate to set.

5  Strain the remaining peach jelly and place in the fridge for 1 hr to cool. Pour half into a 3.5 litre-capacity glass bowl, add half the poached peach and place in freezer until just set (keep remaining jelly at room temperature).

6  Whisk the mascarpone, cream, sugar, brandy and vanilla in a bowl until soft peaks form. Spread half the mascarpone mixture over the set jelly, then place the cake on top, trimming to fit. Generously brush the sponge with the Cointreau, top with the remaining poached peach, then top with the remaining jelly. Place in freezer until just set.

7  Spoon the remaining mascarpone over the jelly in peaks and swirls. Cover the trifle, and refrigerate overnight to set and develop flavours. 

8  Cut the refrigerated jelly into cubes. Arrange over the trifle along with the fresh peach wedges and toasted almonds.

Try this Choc-cherry ripple ice-cream cake recipe next

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Choc-cherry Ripple Ice-cream Cake Recipe

Choc-cherry Ripple Ice-cream Cake Christmas Dessert

Prep 45 mins
Cooking 15 mins (plus overnight freezing)
Serves 10-12

INGREDIENTS

2L David Jones Australian Vanilla Bean Ice Cream
200g David Jones Australian cherries, pitted plus extra whole cherries, to serve
Cartwright & Butler Chocolate Wafer Rounds
David Jones Dark Chocolate Covered Almonds, to serve
Dark chocolate shavings, to serve

CHERRY RIPPLE
300g David Jones Australian Red Cherries, pitted
1 cup (220g) caster sugar
1 tbs David Jones Organic Honey
Juice of ½ lemon

CHOCOLATE CRUMB BASE
200g David Jones Double Chocolate Chip Cookies
1/3 cup (35g) desiccated coconut
80g melted butter
40g melted dark chocolate

CHOCOLATE SAUCE
½ cup (110g) caster sugar
300ml pouring cream
75g milk chocolate, finely chopped
75g dark chocolate, finely chopped

METHOD

1  To make the cherry ripple, combine the ingredients and ½ cup water in a saucepan over medium-high heat. Bring to a simmer and stir until sugar dissolves. Cook for 6-7 mins until syrupy. Remove from heat, and pour mixture into a bowl. Cool slightly, then refrigerate in an airtight container for up to 1 week.

2  To make the chocolate crumb base, process the biscuits, coconut and a pinch of salt in a food processor until fine crumbs form. Add the butter and chocolate, and stir to combine. Press the chocolate crumb mixture evenly into the base of an oiled and baking paper-lined 22cm-diameter springform cake tin.

3  Spoon the David Jones Vanilla Bean Ice Cream into a large bowl and stand at room temperature for 5-10 mins to soften slightly. Add the fresh cherries and fold well to combine. Add half the cherry ripple and fold to form a ripple effect. Spoon ice-cream mixture over crumb base, smooth top and freeze overnight. Ice cream cake can be prepared up to a week in advance.

4  To make the chocolate sauce, stir the sugar and 80ml water over medium-high heat until sugar dissolves. Bring to the boil and cook, without stirring, for 4-5 mins until caramelised.

5  Remove from heat, carefully add 125ml water (hot caramel will spit). Add the cream, return to heat and whisk until smooth, and then, whisk in the chocolate until smooth. Cool to room temperature. 6  Remove the ice cream cake from the tin and place on a chilled plate. Top with the extra cherries, chocolate wafer rounds, chocolate shavings and chocolate covered almonds. Serve with the chocolate sauce and remaining cherries in syrup.

Need another dessert? Try this Peach and Prosecco Trifle

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