White nectarine and rosewater trifle desserts recipes
Ingredients
2 1/4 cups thickened cream
2 1/4 cups milk
2/3 cup caster sugar
1/4 cup custard powder
400g madeira cake, trimmed, cut into 2cm pieces
1/4 cup orange juice
4 large white nectarines, stones removed, thinly sliced
250g mascarpone, softened
1 teaspoon vanilla extract
Rosewater jelly
1/4 cup caster sugar
3 teaspoons powdered gelatine
2 tablespoons rosewater
White nectarine and rosewater trifle desserts recipes
Method
Step 1
Combine 3/4 cup cream, 1 1/2 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.
Step 2
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.
Step 3
Using an electric mixer, beat mascarpone, vanilla, remaining sugar and remaining cream until soft peaks form. Spread over custard. Refrigerate for 1 hour.
Step 4
Meanwhile, make Rosewater jelly: Combine sugar and 1 1/4 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.
Step 5
Arrange remaining nectarine over mascarpone. Gently pour over cooled jelly. Refrigerate overnight, if time permits. Serve.
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