12

No mere

trie

Finishof this year’s Christmas feast

with a tropical take on a classic.

Tropical fruit trile

SERVES 15-20 // PREP TIME 1 HR 30 MINS // COOK 45 MINS (PLUS CHILLING, SETTING)

Nothing says Christmas like a show-stopping dessert. Here, it’s all

about the layers: rum-soaked brioche, prosecco jelly, cream and

plenty of tropical fruit. Begin this recipe a day or two ahead to set.

1.8 kg tropical fruit, such as

pineapple, mango, kiwifruit,

papaya, peach and

passionfruit

Lime zest and juice, to taste

½ rockmelon

½ honeydew

Whipped cream, to serve

Sliced young coconut

flesh, sliced banana and

passionfruit pulp, to serve

DIPLOMAT CREAM

750 ml (3 cups) milk

2 vanilla beans, split,

seeds scraped

260 gm caster sugar

9 egg yolks

25 gm cornflour

75 gm custard powder

60 ml golden rum

2 titanium-strength gelatine

leaves, softened in cold

water for 5 minutes

600 ml thickened cream,

whisked to firm peaks

PROSECCO JELLY

200 gm caster sugar

Finely grated zest and

juice of 1 lemon

5 titanium-strength gelatine

leaves, softened in cold

water for 5 minutes

750 ml prosecco

CARAMELISED BRIOCHE

350 gm brioche or panettone,

cut into 3cm cubes

400 ml golden rum

100 gm caster sugar

2 tbsp vegetable oil

1 For diplomat cream, bring

milk, vanilla and half the sugar to

just below boiling in a saucepan,

whisking to dissolve sugar.

Whisk yolks and remaining sugar

in a bowl until pale and creamy,

then whisk in cornflour and

custard powder until smooth.

Slowly pour milk mixture

into yolk mixture, whisking

constantly, then strain back into

saucepan. Stir over medium heat

until thick (10 minutes). Transfer

to a bowl and cover directly with

plastic wrap. Cool, then chill until

firm (2-3 hours, or overnight).

2 For jelly, stir sugar, lemon zest,

and juice, and 200ml water in a

large saucepan over high heat

to dissolve sugar. Remove from

heat, squeeze excess water from

gelatine, add to saucepan and

stir to dissolve. Cool, then add

prosecco. Pour half the mixture

into a 4.8-litre trifle bowl and

refrigerate to set (2-3 hours).

Leave remainder, covered, at

room temperature until needed.

3 For caramelised brioche,

dunk brioche into rum, then

sprinkle it with sugar. Heat half

the oil in a large frying pan over

medium heat, add half the

brioche and fry, turning, until

golden (5-10 minutes). Repeat

with remainder, then cool.

4 Coarsely chop tropical fruit

and combine with lime zest and

juice to taste. Scoop out melon

flesh with a melon baller.

5 To finish diplomat cream, heat

rum in a saucepan over low

heat, stir in gelatine, then cool.

Process chilled vanilla cream in

a food processor until smooth,

add rum mixture, pulse to

combine, and fold in cream.

6 To assemble trifle, layer

brioche then half the diplomat

cream over jelly in trifle bowl.

Top with half the melon, followed

by fruit (drain excess juice first),

remaining cream and melon,

and refrigerate to set (2 hours).

Gently pour remaining jelly on

top (if jelly has set, warm it just

barely to make it liquid again,

then cool before pouring it

over) and refrigerate overnight

to set. Top with whipped

cream, coconut, banana

and passionfruit to serve.●

32 GOURMET TRAVELLER

RECIPE JACLYN KOLUDROVIC. PHOTOGRAPHY BEN DEARNLEY. STYLING GERALDINE MUÑOZ. SMALL BOWL FROM BATCH CERAMICS. SPOONS FROM TOP3 BY DESIGN. ALL OTHER PROPS STYLIST’S OWN. STOCKISTS P126.

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