Peach And Passionfruit Trifles

By Rodney Dunn

Cooking Peach and passionfruit trifles step by step details? If you are looking cooking tips for Peach and passionfruit trifles you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Everyone will love this spectacular passionfruit and peach trifle, which offers a creative take on the traditional favourites.

All you have to do is throw all your ingredients of Peach And Passionfruit Trifles

  1. 500ml (2 cups) sauterne wine (dessert wine)
  2. 1 tablespoon hot water
  3. 3 teaspoons powdered gelatine
  4. 500ml (2 cups) milk
  5. 1 vanilla bean, split
  6. 6 egg yolks
  7. 115g (1/2 cup) caster sugar
  8. 2 tablespoons cornflour
  9. 125ml (1/2 cup) thickened cream
  10. 2 x 90g pkts coconut macaroons (Unibic brand), roughly crushed
  11. 2 tablespoons liqueur tokay
  12. 6 medium just-ripe slipstone peaches, halved, stones removed, chopped
  13. 240g (2 punnets) raspberries
  14. 4 passionfruit, halved

The instruction how to make Peach And Passionfruit Trifles

  1. Place sauterne in a saucepan and stir over high heat until it just comes to the boil. Place water in a heatproof jug and sprinkle over the gelatine. Stir with a fork until it dissolves. Add sauterne and stir to combine. Pour into a medium bowl. Cover with plastic wrap and place in the fridge for 3 hours or until set.
  2. Meanwhile, place milk and vanilla bean in a saucepan and stir over medium heat until it just comes to the boil. Remove from heat and set aside. Use tongs to remove vanilla bean. Use a sharp knife to scrape the seeds into the milk. Discard bean. Whisk egg yolks, sugar and cornflour in a bowl until thick and pale. Gradually stir hot milk into egg mixture. Pour into a clean saucepan and stir with a wooden spoon over low heat for 15 minutes or until mixture thickens and coats the back of the spoon. Pour custard into a bowl. Cover surface with plastic wrap. Place in the fridge until required.
  3. Use an electric beater to whisk cream until soft peaks form. Place in a bowl. Cover with plastic wrap and place in the fridge until required.
  4. To serve, use a spoon to break up sauterne jelly. Divide macaroons among eight 300ml serving glasses. Drizzle with liqueur and vanilla custard. Top with peaches, jelly and raspberries. Spoon over cream and drizzle with passionfruit.

Nutritions of Peach And Passionfruit Trifles

fatContent: 428.527 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 40 grams sugar
cholesterolContent: 8 grams protein
sodiumContent: 114 milligrams cholesterol

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