Prep Time

45 MINS

Cook Time

30 MINS

Serves

16


Ingredients

Sparkling rose jelly

  • 250ml water
  • 50g caster sugar
  • 5 leaves gold gelatine
  • 600ml rose champagne, very cold

Kapiti thick trifle custard

  • 500ml Kāpiti whole milk
  • 500ml Kāpiti double cream
  • 1 vanilla pod, split lengthwise and seeds scraped out 
  • 6 egg yolks
  • 125g caster sugar
  • 2 tbsp corn flour

Chocolate Sponge

  • 4 medium eggs
  • 150g caster sugar
  • pinch of salt
  • 100g flour
  • 30g cocoa
  • half a tsp baking powder
  • 25g butter, melted

Champagne strawberries

  • 600g strawberries, halved or quartered
  • 2 tbsp sugar
  • 150ml rose champagne or sparkling wine

Toppings

  • 400ml Kāpiti cream, whipped
  • Freeze dried strawberries, crushed

Method

Sparkling rose jelly

  • To keep the bubbles in the jelly, it is very important to have your trifle dish and champagne very cold. Put them in the fridge for a few hours and place the champagne in the freezer for about 15 minutes before you use it. You also need to keep an eye on the setting process.
  • Put the water and sugar in a saucepan and bring to the boil to dissolve the sugar. Remove from the heat.
  • While that is coming to the boil, fill a dish with cold water and soak the gelatin leaves for a few minutes to soften. Squeeze out excess water and drop the gelatin leaves into the hot (but not boiling) liquid stirring to dissolve. Transfer to a large bowl, cool, then place this mixture into the fridge and let it get cold and start to thicken, you want it as cold as possible without it setting.
  • At this point whisk in the cold champagne. It will froth up but this will settle. Pour into your large chilled trifle dish and place in the fridge. To get more bubbles, after ten minutes in the fridge, agitate a little with a fork then leave to set to firm.

Kapiti thick trifle custard

  • Put the milk, cream and vanilla in a saucepan and bring to just before the boil.
  • Put the egg yolks and sugar in a large bowl and whisk until thick and pale. Whisk in the corn flour.
  • Slowly pour the hot milk mixture into the eggs, whisking continuously. Put this mixture back into the saucepan and heat very gently, stirring constantly until thick and coats the back of a spoon. It is important to do this slowly and gently, as too much heat will scramble the mixture. If it starts to look a little separated, remove from the heat and whisk until smooth. You can sieve when cool if liked. Pour the custard into a bowl and cut a piece of baking paper to sit directly on top of the custard, this will stop a skin forming. Cool and refrigerate until needed.

Chocolate Sponge

  • Heat the oven to 180 C. 
  • Grease and base line a 30cm x 20cm Swiss roll tin.
  • In a bowl whisk together the eggs, sugar and salt until thick and pale, about 10 minutes. Sift the flour, cocoa and baking powder together over the mixture and gently fold in. Fold in the butter. Spoon into the prepared tin and bake for 15 minutes. Cool on a rack.

Champagne strawberries

  • Combine the strawberries, sugar and champagne in a bowl and leave to macerate for 30 minutes.

Toppings

  • Remove the strawberries from the liquid with a slotted spoon and set aside.
  • Cut the sponge into cubes and place on top of the set jelly. Pour over the strawberry liquid to soak the sponge.
  • Mash a few of the strawberries and stir through the remaining. Layer about half over the sponge then spoon over some custard, repeat with the remaining strawberries and custard. Pipe the whipped cream on top and decorate with freeze dried strawberries.

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