Name: Apricot Trifle With Pistachio And Rosewater Recipe
Total time: 60 min
Yield: 8
Cuisine: Brazilian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Apricots fruits are hitting their peak, so make the most of them in this luscious trifle dessert

How to make Apricot Trifle With Pistachio And Rosewater Recipe

Olivia Andrews & Dominic Smith

Crawler

Brazilian

<p>Apricots fruits are hitting their peak, so make the most of them in this luscious trifle dessert</p>

Date and walnut cake,  crusts trimmed,  cut lengthwise into 3cm thick slices

Apricot brandy or liqueur

Apricot,  stoned,  very thinly sliced

Slivered pistachios,  to serve

Ground cinnamon,  to serve

4 leaves titanium strength gelatine

Can apricot nectar

Caster sugar

Rosewater

Apricots,  stoned,  cut into wedges

Pistachios,  roasted

Thickened cream

Egg yolks

Cornflour

Green food colouring

Icing sugar

To make jelly, soak gelatine in a bowl of cold water for 3 minutes to soften. Place nectar, sugar and 100ml water in a small saucepan and cook, stirring, over medium heat until sugar dissolves. Squeeze excess water from gelatine, add to nectar mixture with rosewater, then cook, stirring, until gelatine dissolves. Strain mixture through a fine sieve into a 3l trifle dish. Cool slightly, then arrange apricot wedges in jelly mixture. Refrigerate for 3 hours or until set.

step 1

To make custard, process pistachios in a food processor until finely chopped. Bring cream to the boil in a saucepan over medium heat. Meanwhile, whisk yolks, sugar and cornflour in a large bowl until thick and pale. Whisking continuously, gradually pour cream into yolk mixture, then return mixture to pan. Stir with a wooden spoon over medium heat for 5 minutes or until thick enough to coat the back of spoon (do not boil). Remove from heat. Stir in pistachios, then a few drops of food colouring, if using, to tint pale green. Transfer to a bowl. Cover surface closely with plastic wrap to prevent a skin forming, cool slightly, then refrigerate until needed.

step 2

Place cake slices over jelly layer in trifle dish, trimming slices to fit so that the jelly is completely covered with cake. Drizzle cake with brandy, then spoon over pistachio custard. Cover with plastic wrap and refrigerate for 2 hours for flavours to infuse.

step 3

To make cinnamon cream, using an electric mixer, whisk all ingredients in a bowl to soft peaks.

step 4

Spoon cinnamon cream over custard layer. Top with apricot slices, scatter with slivered pistachios and dust with cinnamon to serve.

step 5

Taste