Plum, Chocolate and Marshmallow Trifle with Chocolate Cracknel
Plum, Chocolate and Marshmallow Trifle with Chocolate Cracknel.
Baked Plum Jelly
12 plums, halved and stoned
250ml port or rich red wine
200ml water
100g castor sugar
Zest and juice 1 orange
1 cinnamon stick, broken in half
1 vanilla pod, split
5 leaves gelatine
Place the plums cut side up in a baking dish.
Boil the port, water, sugar, orange, cinnamon and vanilla together until the sugar has dissolved.
Pour over the plums, cover with parchment and bake until soft.Strain off the liquid.
Soak the gelatine in cold water for 10 minutes.
Halve the plums and place in the bottom of glass bowl or individual bowls.
Bring the plum liquor to the boil and add the gelatine. Cool and pour over the plums. Chill to set.
Chocolate Custard
6 egg yolks
75g castor sugar
2 tablespoons cornflour
350ml whipping cream
400ml whole milk
125g dark chocolate chopped
200ml lightly whipped double cream
Scald the cream and milk together. Whisk the egg yolks, sugar and cornflour together. Pour the hot cream mixture over the egg yolks and return to the pan.
Stir constantly until the mixture is thick. Pour into a clean bowl, add the chocolate, stir to melt, cover the surface with cling and chill. Fold in the whipped double cream and spoon onto the set jelly. Chill.
Marshmallow
1 large egg white
225g castor sugar
1 tablespoon liquid glucose
100ml water
4 leaves gelatine
Soak the gelatine in cold water.
Place the sugar, water and glucose in a saucepan and cook to 127oc on a thermometer ( or drop a little into cold water and if it forms a soft ball it’s ready) whisk the egg white with an electric mixer, to stiff peaks. Pour the sugar syrup in a steady stream with the squeezed out gelatine. When fully incorporated, whisk for a further 2 minutes or until cool enough to touch but not cool.
Place in piping bag and pipe onto the trifle. Glaze with a blow torch.
Chocolate Cracknel
90g castor sugar
35g soft butter
7g cocoa powder
15g plain flour
45ml orange juice
Beat the butter and sugar together until pale and fluffy.
Sift in the cocoa powder and flour and mix in the orange juice. Chill for an hour.
Set oven to 175oc and line 2 baking sheets with parchment paper.
Spread mixture as thinly over a sheet as you can and bake for about 12 minutes or until bubbling. Cool in the tray and break into shards to garnish the trifle.
