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.
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.
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