Recipes

From Desserts by Gordon Ramsay

Gordon says “A good trifle should have the texture of a fruit fool – creamy without being at all runny.”

Serves 6

For the Crème Anglaise

    300ml double cream
    100ml milk
    50g aster sugar
    1 vanilla pod
    6 large free-range egg yolks

For the Trifle

    2 large ripe peaches
    100g macaroons or amarettie biscuits
    6 tbsp framboise eau-de-vie or medium-dry sherry
    150g cherries, stoned

To serve (optional)

    150ml whipping cream
    1 tsp icing sugar

Method

First make the crème anglaise. Put the cream and milk in a heavy-based pan with 1 tbsp of the sugar. Slit the vanilla pod and scrape out the seeds with the tip of a knife, adding them to the pan. Slowly bring to the boil. Meanwhile, beat the remaining sugar and egg yolks together in a large bowl, then gradually pour on a third of the creamy milk, beating constantly.

Return this mixture to the pan and cook on a low heat, stirring continuously with a wooden spoon until the custard is thick enough to thinly coat the back of the spoon. Strain the custard into a clean bowl, cover and cool, then chill.

Skin the peaches: dip in boiling water for 30 seconds then into cold water; remove and slip off the skins. Halve and stone the peaches, then slice thinly.

Crush the macaroons or amaretti biscuits and divide between 6 wine glasses. Sprinkle over the framboise or cherry and press the biscuits down lightly. Layer the sliced peaches and cherries on top. Chill for 30 minutes.

Using a balloon whisk or electric whisk, beat the chilled crème anglaise until fluffy, then divide between the wine glasses. Whip the cream with the icing sugar, if using, and spoon on top of each trifle in a lovely languid dollop. Serve lightly chilled.