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.
White Nectarine and Rosewater Trifle
- 2 1/4 cup Thickened Cream
- 2 1/4 cup Milk
- 2/3 cup Caster Sugar
- 1/4 cup Custard Powder
- 400 grams Madeira Cake trimmed
- 1/4 cup Orange Juice
- 4 Large Nectarines sliced
- 250 grams Mascarpone
- 1 tsp Vanilla Extract
- 1/4 cup Caster Sugar
- 3 tsp 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.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.