Sunday, 8 April 2012

The Passion of the Trifle

Fondue Voodoo loves any holiday were the dead come back to life, it's like black magic for the masses, and we support that. In honour of this venerated Easter holiday we created a trifle inspired by Momofuku Milk Bar's Grapefruit Pie which you can find in their cookbook here. This trifle combines angel food cake, grapefruit/passion fruit custard and a sweet grapefruit cream. 
Trifle jar for excellent storage 

What you need for the custard: 
  • 1/4 cup seville marmalade (see our recipe here or use any marmalade you like)
  • 1 passion fruit innards
  • 1 cup of instant milk custard (follow the recipe on the box)
  • 1 segmented grapefruit
  • 1 tsp oil (such as sunflower or grape seed)
Cut the rind from the grapefruit and segment each piece from the membranes (slice down each side of the segment). Place the grapefruit segments in a saucepan with the oil and gently heat. Once the grapefruit is warm (about 2-4 min) gently press the segments with the back of a spoon to release the threads.  Set aside to cool.  While the grapefruit cools make the standard issue instant custard, add the passionfruit and marmalade to the warming milk and continue to cook as usual. Once the custard has thickened, gently fold into the custard together with the cooled grapefruit threads and place in fridge.

What you need for the sweet grapefruit cream:
  • 3/4 can sweetened condensed milk
  • 2 TBSP grapefruit juice
  • 1/2 tsp salt
  • 1/2 tsp citric acid
  • Optional, 2-3 drops red food colouring
Combine all ingredients and fold over until completely mixed. Place in a container and put in the fridge to set.

Layer the trifle in a non reactive bowl cake, cream, cake, custard, cake...etc...and send to the fridge for a little nap.

Upon eating this heavenly dessert, your friends and family will think they died and went to heaven.

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