You can't beat a decent trifle. And this delicious recipe from Paula Leavy, Chef de Partie at Locks Brasserie is absolutely fantastic.
It may seem like there's a lot of steps and ingredients but it's defintiely worth it. Why not give it a go?
SERVES 4
Damson Gin
- 40ml Gin
- 3/4 Ripened Damsons
Ladyfingers
- 2Egg Yolks
- 2Egg Whites
- 20g Sugar
- 55g Flour
- 1 tbs of Sugar
Plum Jelly
- 160g Plums
- 40g Sugar
- 20ml Damson Gin
- 20ml Gin
- 1/2 Lemon
- 1 Leaf of Gelatine
Pear Jelly
- 320ml Pear juice
- 40ml Gin
- Qs Sugar
- 2,5 Leaves of Gelatine
- 1/2 Lemon
Whipped Brulee
- 35g Sugar
- 40g Egg Yolk
- 200ml Cream
- 40g Milk
- 1 Vanilla Pod
- 1/2 Gelatine Leaf
Garnish
- 40g Hazlenuts
- 3 Concorde Pears
Method
Damson Gin
- Place the damsons in a clean sterilized jar and cover with the gin
- Leave for at least two months
Ladyfingers
- Sabayon the yolks and sugar
- Whisk in sieved flour very slowly
- Whisk the whites and vinegar to soft peaks
- Add the rest of the sugar and whisk until glossy
- Fold the whites into the yolk mixture
- Pipe onto trays and dust with sugar
- Bake in the oven at 180C for 8 – 10 minutes
- Allow to cool
- Soak the ladyfingers in the warmed Damson Gin
Damson Jelly
- Bring all the ingredients except the gelatine to a boil and simmer under tender
- Blitz in the thermo and pass
- Take the liquid bring to a boil and add the softened gelatine
- Set in an even 2” layer above the ladyfingers
- Chill to set
Pear Jelly
- Bring the juice and gin to the boil
- Season with lemon juice, sugar and salt
- Add the softened gelatine
- Set in an even 2” layer above the damson jelly
- Chill to set
Whipped Brulee
- Cook the brulee
- Add the gelatine
- Leave to set in the fridge overnight
- Whisk in the kitchen aid to soft peaks
- Pipe the mixture onto the pear jelly
- Chill
Garnish
- Slice half the pears thinly and brush with sugar syrup
- Leave in the dehydrator for 24hrs
- Dice the remaining pears and vacpac with a tbs of sugar syrup on 70
- Toast hazelnuts in butter and roughly chop
Paula Leavy is one of the five finalists in the Euro-Toques competition for Young Chef of the Year. The final will take place on Sunday 24th November and the winner will be revealed at an exclusive event that evening.
