Name: Summer fruit trifle
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 400 gm strawberries, quartered; 400 gm each raspberries and blueberries; To serve: crushed honeycomb confectionery (see note); Thyme and brandy custard; 600 ml milk; 6 thyme sprigs; 6 egg yolks; 100 gm caster sugar; 10 ml brandy; Walnut sponge cake; 100 gm plain flour (2/3 cup); 2 tsp ground cinnamon; 1 tsp bicarbonate of soda; 150 gm liquid glucose; 100 gm butter, coarsely chopped; 125 ml milk (½ cup); 2 eggs; 100 gm brown sugar; 100 gm finely chopped walnuts

Ingredients

400 gm strawberries, quartered

400 gm each raspberries and blueberries

To serve: crushed honeycomb confectionery (see note)

Thyme and brandy custard

600 ml milk

6 thyme sprigs

6 egg yolks

100 gm caster sugar

10 ml brandy

Walnut sponge cake

100 gm plain flour (2/3 cup)

2 tsp ground cinnamon

1 tsp bicarbonate of soda

150 gm liquid glucose

100 gm butter, coarsely chopped

125 ml milk (½ cup)

2 eggs

100 gm brown sugar

100 gm finely chopped walnuts

Method

Main

1.For thyme and brandy custard, bring milk and thyme to just below the simmer in a saucepan over medium heat, set aside to infuse (30 minutes). Whisk yolks and sugar in a heatproof bowl until thick and pale (4-5 minutes), then, whisking continuously, strain milk mixture over yolk mixture (discard thyme). Stir continuously over a saucepan of simmering water until mixture coats the back of a spoon thickly (8-10 minutes). Remove from heat, add brandy, cover with plastic wrap and refrigerate until chilled.

2.Meanwhile, for walnut sponge cake, preheat oven to 170C. Sieve flour, cinnamon and bicarbonate of soda into a bowl and set aside. Stir glucose and butter in a saucepan over low heat to combine, add milk and remove from heat. Fold into flour mixture to combine and set aside. Whisk eggs and sugar in an electric mixer until pale and fluffy (3-4 minutes), fold in flour mixture, then walnuts. Spoon into a buttered 15cm x 20cm cake tin lined with baking paper and bake until a skewer withdraws clean (15-17 minutes). Cool in tin for 10 minutes, then turn onto a wire rack and cool completely. Tear coarsely into pieces and set aside.

3.Combine berries in a bowl, then divide half the berries among eight 300ml glass jars or serving glasses. Scatter over a layer of sponge, spoon over custard then repeat with remaining sponge and custard, finishing with a layer of berries. Refrigerate until required, scatter with honeycomb confectionery and serve.

Honeycomb confectionery is available from select confectionery shops.
This recipe is from the December 2011 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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