We asked our fabulous in-house caterers Dish Foods to share their ultimate trifle recipe for you all to enjoy over the festive season.
Orange biscotti dippers
Saffron Lemon Curd Ingredients
4 whole eggs
4 egg yolks
330 grams caster sugar
160 grams chopped butter
finely grated zest and juice of 3 lemons - large pinch of saffron threads
Place eggs and sugar in a heat proof blow and which until smooth and pale. Place bowl over a saucepan of boiling water. Add butter, lemon zest and juice and saffron threads. Whisk for 8-10 minutes until mixture thickens. Pass through sieve and chill.
Vanilla Cream Ingredients
500 grams crème fraiche
1 tsp vanilla paste
Pinch of salt
Mix all ingredients together. Set aside.
Ginger, macadamia toffee ingredients
1 cup macadamia nuts
125 grams gingernuts
110 grams caster sugar
40 grams butter
Place macadamia nuts and gingernuts into blender and whiz to a fine crumb. Place sugar in a pot over medium heat stirring all the time until melted and caramelized. Remove from heat and carefully stir in butter and macadamia nuts/gingernuts. Return to heat and cook, stirring constantly until a caramel form. Cook then process to form rough crumbs.
Let's put this together!
Cut out rounds of sponge cake and place in the base of a glass. Soak well with lemonello, sprinkle crumbs over the sponge then pip saffron lemon curd to 2.5 cm up side of glass. Sprinkle more crumbs, the pipe crème fraiche to 1.5cm up side of glass. Sprinkle with remaining crumbs and garnish with coconut chips.
11 December 2020
Napier Conference Centre Location Map