White nectarine and rosewater trifle recipe
If you want trifle that is a step-up on the usual sweet jelly and cream then this white nectarine and rosewater trifle is exactly what you are looking for. It has the fresh flavours of fresh fruit with the subtle flavouring of rosewater.
- 2¼ cups (500ml) thickened cream
- 2¼ cups (560mls) milk
- 2/3 cup (160g) caster sugar
- ¼ cup custard powder
- 400g madeira cake, trimmed,
- cut into 2cm pieces
- ¼ cup (60ml) orange juice
- 4 large white nectarines, stones
- removed, thinly sliced
- 250g mascarpone, softened
- 1 tsp vanilla extract
- ¼ cup (60g) caster sugar
- 3 tsp powdered gelatine
- 2 tbsp rosewater
Combine ¾ cup cream, 1½ cups milk and 5 tablespoons sugar in a medium saucepan over medium-high heat. Bring to the boil. Meanwhile, place custard powder in a small bowl.
Gradually stir in remaining milk to make a smooth paste. Stir custard mixture into cream mixture. Stir over medium heat for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Cool for 10 minutes.
Arrange cake in the base of a 10 cup-capacity glass serving bowl. Drizzle with juice. Top with 1/2 the nectarine. Pour over custard. Refrigerate for 1 hour or until cold.
Using an electric mixer, beat mascarpone, vanilla, remaining sugar and remaining cream until soft peaks form. Spread over custard. Refrigerate for 1 hour.
Meanwhile, make Rosewater jelly Combine sugar and 1¼ cups cold water
in a small saucepan over medium heat.
Stir for 4 to 5 minutes or until sugar dissolves. Sprinkle over gelatine. Stir for 3 to 4 minutes or until dissolved. Remove from heat. Stir in rosewater. Strain into a jug. Cool to room temperature.
Arrange remaining nectarine over mascarpone. Gently pour over cooled jelly. Refrigerate overnight, if time permits. Serve.
- NUTRITION: (per serve) 3092kJ; 48.7g fat; 28.4g sat fat; 9.2g protein; 66.8g carbs; 2.3g fibre; 123mg chol; 302mg sodium.
- Recipes Cathie Lonnie Photography Craig Wall Styling Kristine Duran-Thiessen Food preparation Lucy Nunes