Seperti yang dijanjikan ni abg Brian payungkan resipi triffle... boleh je guna buah lain kalo tak jumpa buah-buahan ni tapi kat AEON ade... dan ni utk kuantiti besar, jadi bolehlah adjust ikut saiz mangkuk anda yerr...
Romantic Peach and Chocolate trifle
Ingredients
Jelly
2 cups water
1 cup fresh white nectarine juice
3 tbsp gelatine
2 tbsp caster sugar
4-6 peaches, each cut into 8 wedges
Almond crumble
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter, cut into cubes
1 tsp of salt
White Chocolate Cream
100g white chocolate, chopped
75ml thickened cream
250ml thickened cream, whipped
500g of chocolate swiss roll
red plums pitted, and cut into half
For topping
350g topping cream, whipped
2 peaches, cut into wedges and slightly bruleed
Red plums and black plums, to decorate
Mint leaves
Directions:
1. For jelly, sprinkle gelatin over 1 cup of water and leave to bloom. Mix all other ingredients (except peaches) in a pot and bring to a simmer till sugar dissolves completely. Mix warm mixture with the gelatin mixture. Whisk to ensure no lumps. If grainy heat over low heat while stirring. Arrange peaches to the sides of the trifle bowl and pour in jelly mixture. Leave to set in the fridge for about 1 hour.
2. For almond crumble, rub in all ingredients and bake in the oven at 180C for 10-15 mins. Leave to cool.
3. For white chocolate cream, heat 75ml cream and pour over white chocolate. Stir till dissolved fully. Fold in with 250ml whipped cream.
4. To assemble, on the set layered of jelly, arrange sliced chocolate swiss roll on the sides of the trifle bowl. Pour in 1 layer of white chocolate cream. Follow by a layer of red plums. Pour in any remaining white chocolate cream then top with topping cream. Decorate with peaches and red plums. Sprinkle crumble and top off with mint leaves!
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