Summer Peach and Raspberry Trifles with Sauternes Jelly

Name: Summer Peach and Raspberry Trifles with Sauternes Jelly
Cuisine: British
Ingredients: 1 Génoise Sponge; 250 g perfect raspberries; 6 Brandied Peaches; 150 ml Raspberry Sauce; 100 ml full-cream milk; 100 ml sauternes; 100 ml sauternes; 4 large egg yolks; 90 g castor sugar; 1½ gelatine leaves; 225 ml thick (45 per cent) cream

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

This is a play on the famous English dessert. I’ve given it a refined and sophisticated touch and a sensuous, moulded appearance that lifts it out of the ordinary. You’ll find you have leftover génoise - just freeze it for another day.

Ingredients

1 Génoise Sponge
250 g perfect raspberries
6

Australian
Europe
Oceania
United Kingdom
Australia
Preserve
Dessert
Summer

Method

Make the génoise sponge as instructed and turn it out onto a wire rack to cool.
To make the sauternes jelly, bring the sauternes to simmering point in a saucepan. Soften the gelatine leaves in a little cold water; then wring out the excess water and stir the gelatine into the hot sauternes until dissolved. Pass the hot jelly through a fine-meshed sieve or musli