Video
Podcasts
Blogs
Watch Video
Christmas trifle
- Cuisine: Modern Australian
- serves 6-8
We love trifle, particularly in summer when fresh fruit is so magnificent. We usually have panettone left over after Christmas and so we use it in this dish instead of sponge. Combined with the sparkling wine jelly and real custard, this is a spectacular dish.
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Allan Campion and Michele Curtis: chefs, parents and award-winning authors.
More recipes by Campion and Curtis
Ingredients
3 × 5 g gelatine leaves
250 ml (1 cup) apple juice
110 g (½ cup) caster sugar
500 ml (2 cups) sparkling wine
4 peaches, sliced
150 g (1 ¼ cup) raspberries
6–8 slices panettone
2 egg yolks
55 g (¼ cup) caster sugar, additional
1 tbsp plain flour
500 ml (2 cups) milk
½ tsp vanilla extract
300 ml (1 ¼ cup) whipping cream
2 tbsp pistachios, sliced, or 2 tbsp flaked almonds
Preparation
Soak the gelatine sheets in cold water for 2–3 minutes, or until soft. Remove from soaking dish and squeeze away excess water. Set aside.
Place the apple juice and caster sugar in a saucepan and bring to the boil. Remove from the heat, add the gelatine leaves and sparkling wine and stir until dissolved. Strain into a large serving bowl and refrigerate for 4–6 hours, until almost set. Add the peach slices and raspberries at this point; if you add the fruit too early it will sink to the bottom. Arrange the panettone slices on top of the jelly.
Make the custard by beating the egg yolks and additional 55 g (¼ cup) caster sugar together until pale, then stir in the flour until smooth. Bring the milk and vanilla to the boil. Whisk the hot milk into the egg yolk mixture and return to a clean saucepan over a low heat. Stir constantly as the custard comes to the boil and thickens. Remove from heat and allow to cool. Spread the custard over the panettone and chill until ready to serve.
To serve, whip the cream, spread it over the custard and sprinkle with nuts.
Recipe from Everyday Cooking by Allan Campion and Michele Curtis with photographs by Greg Elms. Published by Hardie Grant Books.
Modern Australian Restaurants
Displaying 10 of 298 Modern Australian Restaurants.
| Restaurant | Suburb | |
| 1. | Valentino's | Northbridge |
| 2. | Benny's Bar & Cafe | Fremantle |
| 3. | Vibe Cafe & Bar | St Kilda |
| 4. | Anise | Canberra City |
| 5. | Artespresso | Kingston |
| 6. | The Boat House by the Lake | Barton |
| 7. | Hermitage | Canberra City |
| 8. | Buzz | Larrakeyah |
| 9. | Evoo Restaurant | Larrakeyah |
| 10. | Pee Wee's at the Point | East Point |
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
- Creamy pasta sauce with smoked chicken and broccoli
- Upside-down pineapple cake
- Pineapple relish
Hot Tips
Side dishes
Koreans use a shallow spoon for rice and soup and a set of silver or stainless steel chopsticks for serving from the shared dishes. Side dishes or banchan vary in number depending on the occasion, but at least 3 to 5 would be a minimum at home, with many more for special guests or in restaurants.
Glossary
Rice Flour
Rice flour can be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits.
