Your English summer just got a touch more fun with this Spanish sangria trifle
- For the jelly
- 4 sheets platinum grade gelatine
- 300ml light red wine - such as pinot noir
- 100ml freshly squeezed orange juice
- 100ml lemonade or sparkling water
- 1 vanilla pod, split
- For the custard
- 150g caster sugar
- 3 egg yolks
- 3 tbsp cornflour
- 300ml double cream
- 250ml whole milk
- 65ml brandy
- 1 vanilla pod, split
- To assemble
- 2 peaches or nectarines, stoned and cut into wedges
- 1 tbsp honey
- 250ml double cream
- 75g condensed milk
- Zest of 1 orange
- Pink food colouring
- 1 almond cake , cut into small cubes
- 1 apple, cut into very small dice, mixed with 2 tsp
- lemon juice
- A few micro basil leaves, to garnish
- Place the gelatine sheets into cold water for 5 minutes.
- Meanwhile, measure the red wine and orange juice into a measuring jug and mix with a spoon. Place half of the mix into a small saucepan, add the vanilla pod and bring to the boil. When boiling, remove from the heat and add the soaked gelatine sheets. Stir until gelatine dissolves then add the remaining red wine mixture and the lemonade. Strain through a sieve into a 20cm x 20cm square dish and leave to cool, then place into the fridge for at least 4 hours.
- For the custard: Add the sugar, egg yolks and cornflour in a bowl until pale and smooth. Pour the cream, milk and brandy into a saucepan. Split the vanilla pod, scrape out the seeds and add to the cream with the pod. Heat until steaming but not boiling, then pour the hot liquid onto the yolks, slowly, whisking as you go. Strain the liquid through a sieve into a clean saucepan and discard the vanilla pod. Return to a low-medium heat and whisk for about 10 mins until very thick. If you get lumps, simply whisk them out. Pour the custard into a jug and cover with cling film directly on the surface. Chill in the fridge for 2 hours.
- When ready to serve, take the jelly out of the fridge and cut into roughly squares, remove the custard as well and stir.
- Brush the peach/nectarine wedges with the honey and heat a griddle pan over a medium-high heat. Griddle the fruit on each side until slightly caramelised, but do be careful not to burn them.
- Once done remove from the pan and allow to cool.
- Whisk the double cream, condensed milk and orange zest with a little pink food colouring in a large bowl until medium peaks form.
- To assemble: Place a layer of almond cake in the bottom of your trifle dishes and then divide the custard between them - pouring over the cake. Next add a layer of the jelly cubes and sprinkle over the diced apple. Spoon the whipped cream over the trifles and then decorate with the griddled stone fruit and micro basil leaves.