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Sherry trifle with pomegranate
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4 medium oranges
30g caster sugar
6 trifle sponges
120g seedless raspberry jam
1 x ½ pomegranate, seeds removed
1 orange, zest, and juice of ½
1 tbsp lemon juice
120ml sweet sherry
2 tbsp Cointreau
50g icing sugar
300ml double cream
1. Juice 2 of the oranges. Put the juice in a pan with the sugar, bring to a simmer and reduce until you have about 3 tbsp syrup. Meanwhile, arrange the trifle sponges in the base of a 20cm serving dish (cutting to fit if necessary). Splash over the syrup, then spread with the jam.
2. Segment the remaining 2 oranges, removing all the pith and skin, then scatter over the sponge.
3. For the syllabub, whisk the orange zest and juice, lemon juice, sherry, Cointreau and icing sugar in a large bowl. Slowly whisk in the cream in a thin stream; continue whisking until you have a light and fluffy syllabub – it should be the consistency of softly whipped cream.
4. Smooth the syllabub over the trifle base. Cover with clingfilm and chill overnight to allow the syllabub to firm up and the syrup and juices to soak into the sponge. Just before serving, decorate with pomegranate seeds.
Pour 500 - 750ml dry sherry over a few small dried chillies in a jar, seal and leave in the fridge for 2 - 3 days. This peppered sherry works brilliantly in a rarebit mixture or a steak and kidney pie. A dash will also titivate all sorts of winter soups.
Typical values per serving:
This recipe was first published in December 2011.