Peach and Pink Grapefruit Trifle with Campari Jelly

Name: Peach and Pink Grapefruit Trifle with Campari Jelly
Yield: Serves 4
Cuisine: Italian
Ingredients: 500 ml Sugar Syrup (see Essentials); 4 yellow peaches; 4 x 4 cm rounds of Genoise Cake (see Essentials); 400 ml moscato; zest and juice of 1 pink grapefruit; 25 ml Campari; 65 ml fresh pink grapefruit juice, strained; 125 ml pouring (35%) cream, whipped; 2 g gelatine leaves, softened in cold water; 25 g egg white (about 1 egg); 3 g gelatine leaves, softened in cold water; 3 g gelatine leaves, softened in cold water; 90 ml Sugar Syrup (see Essentials); 2 egg yolks; zest of ½ grapefruit; 65 ml milk; 1 pink grapefruit, peeled and segmented; 2 g gelatine leaves, softened in cold water; 2 teaspoons campari; 45 ml fresh pink grapefruit juice, strained; 75 g castor sugar; 25 g egg white (about 1 egg); 25 g castor sugar; 25 g icing sugar, sieved; 4 g cornflour

Preparation info

Serves
4

Difficulty
Complex

Appears in

Fire

By Christine Manfield

Published 2008

About

This alluring dessert looks quite dramatic when assembled in elegant art deco champagne coupes, instantly revealing its many layers and making it a cinch to serve, as all the hard work has been done beforehand.

Ingredients

500 ml Sugar Syrup (see Essentials)
400 ml moscato
z

Europe
Italy
Dessert
Venice
Mediterranean

Method

Heat the sugar syrup, moscato, zest and juice in a saucepan to simmering point. Add the peaches and cover with baking paper to ensure they remain submerged. Simmer for 15 minutes until softened, then remove from the syrup and allow to cool. Peel the peaches then cut in half and remove the stones.

Soak the genoise cake rounds in the syrup for 10 seconds to soften, then press into the bas