Peach, Rosé jelly and custard Trifle

This Trifle recipe is piled with Wobbly jelly , fresh Peaches and custard layers.

1.Whisk egg yolks and sugar together in a bowl until pale. Place a weighty based pan over medium intensity. Add cream and vanilla case and seeds, bring to simply underneath bubbling pont, then eliminate from heat.

2.Soak gelatine leaves in cool water for 5 minutes. Step by step whisk hot cream combination into yolk blend, then return to a similar dish over medium-low intensity. Mix delicately however consistently, arriving at the base and corners, for 6-7 minutes until custard is 75°C on a sugar thermometer or until sufficiently thick to cover the rear of a spoon.

3.Squeeze water from gelatine and mix into blend. Eliminate from intensity and strain through a fine sifter into a bowl, disposing of vanilla unit. Cool for 15 minutes, mixing every so often, then cover surface straightforwardly with cling wrap to forestall a skin shaping and cool totally in the ice chest.

4.For the jam, place sugar in a pan with 1 cup (250ml) water over medium intensity and bring to a stew, mixing until sugar has broken down. Relax gelatine in cool water for 5 minutes. Crush water from gelatine and add to the syrup, blending to consolidate. Mix in rosé, then, at that point, fill the foundation of a 6 cup trifle dish. Top with cut peach and chill for 6 hours or short-term until firm.

5.For the peach jam, place all fixings with the exception of the margarine in a little pot over medium intensity. Cook, mixing at times, for 10 minutes, then eliminate 100ml of syrup and hold and cool. Add spread to outstanding syrup and cook, mixing every so often, for a further 10 minutes or until thick and jammy. Put away to totally cool.

6.Place around 50% of the wipe over jam. Add jam and top with second wipe, then spoon custard over wipe. Top with peach wedges. Sprinkle with syrup to serve.


  • 8 egg yolks
  • 1 cup (220g) caster sugar
  • 600ml pure (thin) cream
  • 2 vanilla beans, split, seeds scraped
  • 11/2 titanium-strength gelatine leaves
  • 1 x 230g plain vanilla sponge cake, halved horizontally
  • Peaches, cut into wedges, to serve


  • 1 cup (220g) caster sugar
  • 7 titanium-strength gelatine leaves
  • 750ml rosé
  • 1 peach, peeled, sliced


  • 2 large peaches, chopped
  • 150g caster sugar
  • Finely grated zest of 1/2 lemon, plus juice of 1
  • 1 tsp vanilla bean paste
  • 50g unsalted butter

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