I made this desert was for New Years Eve – needing something that would both impress and feed a group of people. Running out of time I decided to go for the one big statement and had no regrets!
3 titanium strength gelatine leaves, 1 1/2 cups cointreau, 185g castor sugar, 300g shortbread biscuits, 6 egg yolks, 600ml thickened cream, 500g mascarpone, 1tsp vanilla extract, 250g white chocolate (melted), 6 peaches, edible flowers for decoration.
You need a 3l Trifle dish.
For peach jelly: soak gelatine in cold water for 5 minutes. Place cointreau, 1/3 cup sugar and water in saucepan and heat over medium temperature until the sugar has melted. Squeeze excess water from gelatine and add to cointreau then pour mixture into trifle dish and leave to cool (approx. 2 hours).
Scatter crushed shortbread biscuits over the jelly.
For White Chocolate Cream: put egg yolks and remaining sugar in heat resistant bowl and beat until pale and frothy then place this bowl over a pan of simmering hot water beat until doubled in volume. Beat cream to soft peaks and then add marscapone and vanilla extract. Melt white chocolate in a bowl over simmering water (important that the chocolate is not over heated otherwise it will curdle). Fold the egg, cream and chocolate mixtures together and then pour into trifle dish on top of the biscuit crumbs.
For Syrup: place sugar, skin of one peach, vanilla and 1/2 cups water in a pan over medium heat. Stir until sugar dissolves then cook for 5 minutes until slightly thickened. Finally strain to discard peach skins.
Final Touches: Top Trifle with peach slices and then drizzle syrup over them. As a final touch add a few blueberries and edible flowers.
Voila! Time for a glass of ice wine and dessert – enjoy!
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