Wealden Times | WT195 | May 2018 | Restoration & New Build supplement inside

Food
Rosemary Shrager Raspberry and Rum Trifle
Serves 4
• 4 tablespoons rum
• 200ml double cream
• Toasted flaked almonds
For the sponge base:
• 100g ground almonds
• 100g caster sugar
• 1 egg, plus 1 egg yolk
• 25g soft unsalted butter
• 20g plain flour
• 3 egg whites
First make the sponge base. Put the
1 ground almonds, caster sugar, whole
egg and egg yolk, butter and flour in a large
bowl and stir together. Whisk the egg whites
to soft peaks. Using a metal spoon, fold 2
tablespoons of the whites into the almond
mixture, then gently fold in the rest. Be
careful not to beat.
Pour the mixture on a baking sheet lined
2 with baking parchment and bake in the
centre of an oven preheated to 180°C/gas
mark 4 for 10 minutes, until golden brown.
For the jelly:
• 6g gelatine leaves
• 700g frozen raspberries
• Icing sugar, to taste
• 2 tablespoons boiling water
For the custard:
• 500ml double cream
• 2 vanilla pods, split open lengthways
• 10 egg yolks
• 80g caster sugar
Set aside to cool on the parchment.
Using a pastry cutter, stamp out circles
3 of the sponge and use to line the bottom
of 4 large wineglasses. Drizzle a tablespoon
of rum over each one and leave to soak in.
To make the jelly, soak the gelatine in
4 cold water for 15 minutes, then squeeze
dry. Meanwhile, set aside a dozen of the
best-looking raspberries. Rub the remainder
through a sieve to make a thick juice. Sift
in enough icing sugar to sweeten. Put
the squeezed gelatine in a bowl with the
boiling water. Stir to dissolve, then add to
the raspberry juice. Mix well and pour evenly
over each glass of sponge. Place in the fridge
to set.
To make the custard, put the cream and
5 the seeds scraped from the vanilla pods
in a saucepan and bring to a simmer. Put
the egg yolks and sugar in a bowl and whisk
until the sugar has dissolved. Whisk in the
hot cream, then return the mixture to the
saucepan, bring to the boil and stir until it
thickens. Cover with cling film, placing it
directly on top of the custard to prevent a
skin forming, and set aside to cool.
Pour a thick layer of the custard into each
6 trifle glass. Whip the 200ml cream until
stiff, then pipe or spoon some into each glass.
Decorate with the reserved raspberries and
the flaked almonds.
Rosemary Shrager’s Cookery School
01892 528700
school@rosemaryshrager.com
rosemaryshrager.com
2017 Great Taste Awards won
for Smoked Venison, Hot Roast
Salmon, Smoked Haddock.
Cuckoo Fair
Our cultural collision
Produce and craft from local artisans
Street food from our chefs
With Morris Dancing
Sunday 13 th May
From 11am to 3pm
T. 01580 200 300
www.thebellinticehurst.com
WEALD SMOKERY
FINE FOOD EXPERIENCE
GREAT TASTE AWARD
WINNERS
Look at the blackboard on road outside
shop for weekly 25% off offers!
Gold Award Winning Traditionally Smoked Food.
Quality range of British and Continental Farmhouse Cheeses.
WEALD SMOKERY
Delicious range of Bread delivered daily .
Range
FINE
of
FOOD
excellent
EXPERIENCE
Ready Meals.
Jams, Chutneys, Biscuits, Chocolates, Coffee and Tea.
Delicatessen and Gourmet Foods.
Mail Order Gift Service.
Brasserie serving smokery
breakfast, lunch and tea
WEALD SMOKERY
FINE FOOD EXPERIENCE
Mount Farm, Flimwell, East Sussex TN5 7QL Tel: 01580 879601
Open: 8.30am–5.30pm Monday–Saturday
info@wealdsmokery.co.uk www.wealdsmokery.co.uk
wealdentimes.co.uk
154
BellinTicehurstWT195.indd 1 23/04/2018 WealdSmokeryWT195.indd 14:42
1 25/04/2018 16:06