Top Shows

Good Morning

Weekdays at 9am | TV ONE

Sour Cherry and Orange Christmas Trifle

With Domenica Houlihan

Sour Cherry and Orange Christmas Trifle

Serves 4
Prep time: 1 hour (including custard cream)
Cost: $8.50

2 oranges, zest and juice
1 cup caster sugar
2 leaves gelatin
300g sour cherries, (or you can use fresh pitted cherries)
100g crushed shortbread biscuits
2 cups custard cream (recipe on next page)

Place the orange zest, juice and sugar in a saucepan, stir on medium heat until sugar has dissolved, cook for a further 2 minutes to reduce the liquid slightly then take off heat.
Meanwhile soften the gelatin leaves in cold water, add to the warm orange liquid.
Gently stir the sour cherries into the syrup, set aside and allow to cool, but don't let it set (if it does become jellified, soften slightly in the microwave).
Place a spoon full of the orange cherries, into the bottom of 4 trifle glasses.
Spoon some of the custard cream on top then some crushed shortbread biscuits, repeat this process until everything is used up.
Top with a little whipped cream and a cherry.
These can be made a day ahead.

Custard Cream
2 Cups milk
1 Vanilla bean split
6 egg yolks
175g caster sugar
50g cornflour
2 leaves gelatin (or 1 teaspoon gelatin powder) *if using gelatin leaves soften in cold water before adding to the liquid.
1 cup cream (lightly whipped)

Heat the milk with the vanilla bean, bring almost to the boil.
Mix the yolks, cornflour and sugar together, pour the scalded milk into this mixture and whisk until smooth.
Return the mixture to a clean saucepan and stir continuously over medium heat until thickened, add the gelatin leaves whilst the mixture is still warm.
Pass through a sieve and place some plastic film directly on top to stop a skin from forming.
Meanwhile whip the cream, once the pastry cream has cooled sufficiently, gently fold the cream through.
Refrigerate until ready to use.

(Broadcast 13 December 2012)