As we have explored previously, when you are looking to create a special occasion Trifle, incorporating flavours of other favourite sweets is not a bad way to go.
My wife sent me a Trifle story today that incorporates some of my favourite sweet flavours, so I thought I would share it.
The story was published in Gourmet Traveller (GT) and featured one of Australia’s most acclaimed chefs, Peter Gilmore. I know that in a previous blog, I rubbished famous chefs and their fancy trifles, but I must say, this one looks like a ripper. It does help that there is no bacon.
The thing that caught my attention is the incorporation of Creme Caramel and Quince which immediately sent my central taste buds buzzing.
I also love Peter’s obvious passion for the humble dessert,
“A centrepiece dessert that you serve to your guests at the table is a wonderful gesture of hospitality and generosity,” says Gilmore. I love that Gilmore is channeling the love for the Trifle.
I don’t want to replicate the GT article, as I have included the link below. What I want to explore in today’s blog, is more the choice of ingredients and combination of flavours.
First recommendation that I think applies to all trifles is, to think about starting a day ahead. Often custards and jelly can be prepared earlier, making construction of the Trifle a lot easier. On most occasions, I like to get custards and jelly ready the morning before and once cooled, I will start to partially construct the Trifle the evening before. The overnight chilling seems to create a magical soaking and mixing of flavours.
Now checkout Peter’s ingredients;
Crème caramel, poached quince, currants, pecans, sherry, chocolate, honey cream (combined honey and cream) and sponge cake.
The ingredients list immediately displays a well constructed theme. Non of the elements stick out as a non fit. The great thing about this Trifle is that depending on your time and skill set, elements of the Trifle can be made from scratch or bought prepared. While the degree of heavenly bliss will obviously vary, I think a Trifle with these ingredients will always come together nicely.
For me, I think I have my next Trifle sorted.
Here is a link for the GT article https://www.google.com.au/amp/s/www.gourmettraveller.com.au/amp/recipes/chefs-recipes/peter-gilmores-quince-pecan-and-creme-caramel-trifle-with-gretchens-honey-cream-8423
A Little Trifle Crazy 