Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 22

This is no short-cut sherry trifle, but the real thing in all its great British glory, right down to the home-made fruit jelly and proper old-fashioned custard. Tony

Serves 6–8

6 sponge fingers or slices of sponge cake

8 macaroons

150ml/¼ pint sweet sherry

300ml/½ pint double cream

tablespoon icing sugar

tablespoons toasted flaked

almonds

For the fruit jelly:

500g/1lb 2 oz mixed strawberries and raspberries

175g/6 oz caster sugar

250ml/9fl oz water

300ml/½ pint fresh orange juice

6 gelatine leaves

For the custard:

200ml/7fl oz whipping cream

200ml/7fl oz milk

1 vanilla pod, split open lengthways

5 egg yolks 1 egg

3 tablespoons caster sugar

Arrange the sponge fingers and macaroons on the base of a 1.8 litre/3 pint trifle bowl. Pour over the sherry and leave to soak.

For the fruit jelly, set aside about 12 small strawberries and 15 raspberries. Place the remaining fruit in a large saucepan with the sugar, water and orange juice, bring gently to a simmer and cook for about 10 minutes, until very soft. Pour through a sieve into a bowl, pushing gently with the back of a spoon to extract as much juice as possible. Return the juice to the saucepan, discarding the fruit pulp.

Soak the gelatine leaves in cold water for 5 minutes and then squeeze out the water. Add the gelatine to the warm fruit juice and whisk in well, until the gelatine has completely dissolved. Add the reserved strawberries and raspberries, then leave to cool. Pour the mixture over the soaked sponge fingers and macaroons and place in the fridge to set.

For the custard, put the whipping cream, milk and vanilla pod in a pan and bring almost to boiling point. Remove from the heat, cover and leave to infuse for about 20 minutes. Beat the egg yolks, egg and sugar together in a large bowl. Remove the vanilla pod from the cream mixture, pour the cream over the eggs and mix together. Pour back into the cream pan and cook very gently over a low heat, stirring constantly, until the custard has thickened. Be careful not to overcook. Remove from the heat, strain into a bowl and leave to cool, covering the surface of the custard with a circle of greaseproof paper to stop a skin forming. When the custard is cold, pour it over the set jelly and return to the fridge to chill.

Whip the double cream with the icing sugar until it just holds soft peaks. Pile on top of the custard and chill once more, until ready to eat. Serve scattered with the toasted almonds.