Market Trifle

Submitted by Matt Golinski | Print this page
From Gympie Town Centre Growers Market cooking demonstration 21 December 2016

Serves 4

500ml camel’s milk
1 vanilla bean, split and scraped
½ tsp lemon myrtle powder
6 egg yolks
40gm plain flour
20gm cornflour
100gm honey
2 doughnuts or teacake, torn into 1-inch pieces
100ml honey mead or sherry
200ml rosella jelly
2 cups diced fresh fruit
600ml thickened cream, whipped

Heat the milk, vanilla and lemon myrtle in a small saucepan.
Whisk together the egg yolks, honey, cornflour and flour, and slowly whisk in the hot milk.
Return the mixture to the saucepan and cook over a low heat until thick, stirring constantly.
Strain and cool, covered with plastic wrap.
Once cold, fold one third of the whipped cream through the custard.
Line the base of a glass bowl with the half of the pieces of doughnut and sprinkle with half of the mead or sherry.
Layer with half of the custard mixture, the fruit and jelly.
Repeat with remaining doughnut, mead, custard, fruit and jelly.
Top with the remaining whipped cream, cover and refrigerate until needed.

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