Spring trifle with champagne jelly

This Spring Trifle with Champagne Jelly captures the romance and delicacy of the season. Pink, light and subtly sweet, Biscuits Rose de Reims are made to dip in champagne, and this recipe honours that heritage, but with a unique twist.


Serves 4
Champagne jelly
2 cups champagne or sparking wine, preferably sweet
3 and half sheet titatum gelatine View
Half a cup caster sugar View
6 egg yolks
500ml milk
1 teaspoon vanilla extract View
2 grams French dried flowers View
150 grams caster sugar View
Blueberry Cream
250g punnet of blueberries
2 tablespoons caster sugar
Juice of half an orange
300ml cream
6 egg whites
300g caster sugar
Quarter of a cup of water
Pink texture
4 tablespoons strawberry crispearls View
Half a packet of Biscuit Rose de Reims View
Spring Trifle

Method for Spring Trifle with Champagne Jelly

To make the champagne jelly

Soak the titatum gelatine sheets in half a cup of cold water. Squeeze out sheets.  

Add caster sugar to the champagne,  lightly heat until sugar dissolves. Add the softened gelatine sheets, once dissolved, strain the mixture.

Divide into serving  glasses for individual portions, or a into a one larger bowl and set  overnight. 

Method for Anglaise custard

Warm  the milk, dried flowers and vanilla extract and steep together for one hour. 

In a separate bowl, whip yolks and caster sugar until the sugar dissolves.

Return the milk to the boil, strain and add to the yolk mix.  Stir this mixture over a gentle heat until the custard thickens to coat back of spoon.

Take off heat, strain into a bowl sitting on top of another bowl filled with ice. This will stop the Anglaise from overcooking. Refrigerate.

Method for Blueberries

Gently warm the blueberries, sugar and orange juice in a pan until the sugar dissolves. Set aside to cool.  Refrigerate.

Method for Meringues

Beat egg whites until they form soft peaks.

Heat caster sugar and water in a pan until sugar dissolves and bring to the boil.  Brush down the sides of the saucepan with a brush dipped in water, to prevent any crystals forming on the inside of the pan.  

When the sugar syrup reaches 120 degrees slowly drizzle it into the egg white mixture with the mixer on half speed as you do it.

Once all the sugar is in, increase to full speed, beat until the outside of mixing bowl is cool to the touch. This might take a while.

To assemble

Whip pure cream to soft peaks, lightly fold in the cold blueberry mixture to the cream, creating a marbled, streaky effect. Do not over-mix.

You may wish to brown the meringue components with a blowtorch before plating up, or do it very quickly once the dish is assembled,  immediately before serving. This is optional.

Plate up into chilled glasses or bowls, as you wish, layering the champagne jelly with the blueberry cream, Anglaise,  Biscuits Rose de Reim and meringue.  Garnish with crispearls.



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