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Poached peach and rosé trifle

Poached peach and rosé trifle

Poached peach and rosé trifle

The flavour combinations meringues

·         90g egg whites

·         Pinch of salt

·         180g castor sugar

·         100g honeycomb

Peaches

·         6 white-flesh peaches, halved and stones removed

·         750ml (3cups) dry rosé wine

·         1 cinnamon stick

·         9 (15g) gelatin leaves

Crème anglaise

·         6 egg yolks

·         100g (½ cup) sugar

·         5ml (1tsp) vanilla extract

·         5ml (1 tsp) ground cinnamon

·         2,5ml (½ tsp) nutmeg

·         500ml (2cups) milk

·         6 (10g) gelatin leaves

How to do it

1.    Preheat the oven to 110°C. Line a baking tray with foil.

2.    For the meringues, whisk the egg whites and salt to stiff peaks. Very slowly add the sugar until all the sugar has been incorporated and you have a thick, glossy meringue.

3.    Spoon the meringue mixture into a piping bag with a round nozzle and pipe small meringues onto the baking tray.

4.    Grind the honeycomb and sprinkle over the meringues. Bake the meringues in the preheated oven, about 1 hour. Remove from the oven and store in an airtight container until ready to use.

5.    For the peaches, place the peaches, wine and cinnamon in a medium pot, ensuring the wine covers the peaches. Gently poach the fruit until the peaches are cooked through, 15 – 20 minutes.

6.    Soak the 9 (15g) gelatine leaves in cold water until softened. Squeeze out excess water and add the gelatine to the warm poaching liquid just before removing from heat. Remove the peaches from the poaching liquid, gently peel off the skin and set aside.

7.    For the crème anglaise, whisk the egg yolks and sugar together, add the vanilla, cinnamon and nutmeg. Scald the milk and remove from heat.

8.    Slowly add the milk to the egg yolk mixture, stirring continuously. Return the mixture to the heat, stirring continuously until thickened.

9.    Soak the 10g (6) gelatine leaves in cold water until softened. Squeeze out excess water, add to the crème anglaise and bring to a simmer. Remove from heat, strain and cover the surface of the crème anglaise with plastic wrap to avoid a skin forming. Set aside to cool completely.

10.  To assemble the trifle, place the peaches in the base of a bowl. Strain the poaching liquid through a sieve and pour it gently over the peaches. Refrigerate until set. Pour the crème anglaise layer over the peach layer and refrigerate until set. Just before serving, top with the crème anglaise layer followed by the meringues.

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