Recipe of the Week - Blood Orange and Pomegranate Trifle

This week's recipe is from The Habit at the South London Gallery and is the perfect combination for a summer treat!

Set within one of Camberwell’s stunning Victorian buildings and art space, Head Chef John Hollins  (Formerly of Trinity, Clapham and The Goose, Oxford) has created a menu which has a sense of nostalgia and will be sure to transport diners back to childhood years.

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Custard (Made in advance)

  • 3 large egg yolks
  • 100grms sugar
  • 100 mil whole milk
  • 150 ml double cream

Make a paste with yolks & sugar. simmer cream & milk, then whisk all ingredients together. Return to a medium heat, continue stirring until mixture thickens. Pass through a sift & chill.

Jelly

Per 500 mil of juice you’ll need to soften 3 sheets of gelatin.

Juice 20 blood oranges, add half the juice to a pan & bring to a boil, once boiling, whisk in the softened gelatin, then add the rest of the juice. This will allow the jelly to cool & setting process will be quicker.

When setting the jelly add the seeds from one pomegranate.

Sponge (Made in advance)

  • 150grm sugar
  • 150grm butter
  • 150grm flour
  • 1 tea spoon of baking powder
  • 5 eggs
  • Zest of one orange

Cream together sugar & butter, then gently beat in eggs, zest, flour & baking powder.

Pour mixture into a lined tray, bake @ 170c for 25 – 30 mins

When all ingredients are ready, build your trifle…. Finish the top with toasted almonds