THEME: Lime and Coconut Trifle
Jamie R
Five Star Cooking � Next Generation
Chef Daniel Wilson presents this delicious dish as part of a superb
three-course meal.
Serves four.
Lime Jelly
200ml lime juice, strained
200ml simple syrup
31/3 gelatine leaves
Coconut Sponge
5 eggs, room temperature
150g caster sugar
140g flour, sifted
25g desiccated coconut, toasted
50g butter, melted
1 tsp vanilla essence
75ml sugar syrup, with a little lime zest julienne in it for soaking
the cooked sponge
Coconut Custard
250ml thickened cream
125ml coconut milk
1/2 vanilla bean
4 egg yolks
75g caster sugar
4 pieces lime zest
Coconut Praline Cream
200ml thickened cream
50g caster sugar, for the cream
200g caster sugar
50g dessicated coconut
Preheat the oven to 160� Celsius. To make the jelly, place the sugar
syrup and the lime juice in small saucepan and warm until it is as
warm as a bath. Soak the gelatine in cold water and once soft squeeze
out the excess water and whisk into the juice. Once dissolved strain
into pouring jug.
Pour 50ml into each glass you are going to serve them in and
refrigerate until set. Set aside the rest at room temperature.
To make the sponge, crack the eggs into an electric mixer, add the
sugar and vanilla and beat with a whisk until light and fluffy. Fold
in the other ingredients gently and spread out into a lined flat
baking tray to about one centimetre thick (it will rise a little).
Bake for about 30 minutes until a skewer comes out clean. Invert onto
a cake rack to cool. Once cool, cut out 8 circles the same size as
your serving glass.
To make the custard, score the side of the vanilla bean and scrape
the seeds out and put in a pot with the cream and lime zest. Whisk
the sugar and egg yolks till light and creamy. Pour half of the cream
onto the yolks and stir and then return to the pot and cook over a
low heat. Stir constantly until it coats the back of the spoon. Be
VERY careful not to overcook it or you will have scrambled egg. Once
ready, strain it into a bowl that is sitting in an ice water bath.
Stir from time to time to stop a skin forming.
To make the praline cream, whip the cream to soft peaks with the
sugar (50g) and set aside. Heat the sugar (200g) in a heavy-based pan
until it starts to melt, as it reaches a golden colour add coconut.
When it starts to colour pour onto a piece of silicone paper on a
cold surface. Be careful or it will burn your bench top. Once cool,
break into little chunks with your hands. Fold the chunks through the
cream just before serving.
Place a disc of sponge on top of the set jelly, then spoon over some
syrup to soak the sponge. Add a layer of custard, then another layer
of sponge and syrup and then another 50ml of jelly, put in the fridge
to set. Once set put the last layer of custard and put in the fridge
to set otherwise it will not hold up the cream.
To Serve
You can leave the trifles in the fridge for up to two days at this
stage, and then when you are ready to serve, place a good dollop of
cream on each trifle and enjoy.