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The Caterer

Robert Mey's le trifle au sherry

11 September 2006
Robert Mey's le trifle au sherry

Ingredients

FOR THE TRIFLE
1 tray of light sponge biscuit
150g good quality raspberry jam
30g good quality sherry
4 gelatine leaves
50g sugar
½ litre pastry cream
200g soft berries (strawberries raspberries blueberries)

FOR THE DECORATION 150g fresh berries
100g apricot purée
150g whipped cream
6 small branches of redcurrants
12 small mint leaves
½ pt double cream

METHOD

Prepare sufficient layers of light sponge biscuit sandwiched with raspberry jam. Line the inside of a dariole mould with the thin slices and brush generously with sherry.

Cover the bottom of the dariole mould with a "sherry jelly". Fill with dices of soft fresh berries. Top up with a hot pastry cream (vanilla flavour) and tap gently to fill the gaps.

Close with a thin layer of sponge (cut to fit) soak with sherry refrigerate to set.

PRESENTATION

Cover bottom of trifle with freshly made coulis of fresh berries. Unmould the sherry trifle in the centre of the plate and decorate as follows:

* Brush trifle with hot apricot purée.

* When cold decorate with rosettes of whipped cream using a very small plain tube.

* Place small crystallised mint leaves on top of the upside-down sherry trifle.

Serve chilled with fresh double cream slightly whipped.

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