Gordon Ramsay’s Trifle
Posted: January 9, 2009 at 11:59 pm
4 – 6 servings
Ingredients
For the custard
- 400ml milk
- 120ml double cream
- 1 vanilla pod, split
- 6 egg yolks
- 60g caster sugar
- 1 tbsp cornflour
For the trifle
- 2 tbsp muscovado sugar
- 4 peaches, stoned and sliced into wedges
- Few knobs of unsalted butter
- 4-5 tbsp Grand Marnier, or to taste
- 1 large jam-filled Swiss roll, cut into 1cm slices
For the topping
- 2 x 200g tubs of crème fraîche
- 1 tbsp muscovado sugar
- 1 vanilla pod, split
- A little oil
- 2 tbsp caster sugar
- 100g salted peanuts (or unsalted if you prefer)
Method: How to make Gordon’s trifle
1. To make the custard, put the milk and cream into a heavy-based saucepan with the seeds from the vanilla pod. Heat gently to infuse. In a large bowl, whisk together the egg yolks, sugar and cornflour. When the cream begins to bubble up the sides of the pan, take off the heat and slowly pour on to the eggs, whisking all the time. Pour through a fine sieve back into the hot pan. Return to a medium-low heat and keep whisking until the custard thickens. Set aside to cool.
2. For the trifle, melt the muscovado sugar in a wide non-stick pan over a medium heat, swirling it around as it begins to caramelise. Add the peaches, toss to mix and allow to take on a little colour before adding a few knobs of butter. Sprinkle with 2 tbsp Grand Marnier and let bubble until the liqueur has reduced right down and the fruit is tender, but retaining its shape. Leave to cool.
3. Line the bottom of a large serving bowl with the Swiss roll slices and drizzle with 2 – 3 tbsp Grand Marnier. Spoon the caramelised fruit on top, followed by the custard. Cover the bowl with cling film and chill for least 2 hours or overnight (the longer the better).
4. For the topping, mix the crème fraîche with the muscovado sugar. Add the seeds from the vanilla pod and stir until evenly combined. Spread on top of the trifle and refrigerate while you prepare the peanut brittle. Have a lightly oiled baking sheet ready. Toss the caster sugar and peanuts in a dry non-stick pan over a high heat to caramelise the sugar and toast the peanuts. When the caramel turns golden brown, tip the mixture on to the baking sheet in a single layer. Leave to cool and set, then crush roughly in a large bowl with the end of a rolling pin. Just before serving, scatter the peanut brittle evenly over the top of the trifle.