Cook with logo dark 140x92 Recipes Recipes Collections Collections

FIG AND SLOE GIN TRIFLE

  • Timer Prep 240 min
    Cook 60 min
  • Chart 921.0 cal/
    serving
  • Chef hat Hard
    effort

Preparation

Halve the fresh figs. Split in half lengthways the vanilla pods. Cut into 2cm slices the Madeira loaf cake. Beat the egg whites. Toast and roughly chop the hazelnuts.

Method

  1. 1 Soak the gelatine in a bowl of cold water for 10 minutes, until softened.
  2. 2 Heat 3 tbsp water in a small saucepan.
  3. 3 Squeeze out the softened gelatine and stir into the hot water until dissolved, but don’t let it boil.
  4. 4 Pour the Sloe Gin Fizz into a jug and stir in the gelatine mixture.
  5. 5 Chill until it starts to set, but is still pourable (this will take 1-2 hours, depending on how cold your fridge is).
  6. 6 Heat the oven to 220°C/200°C fan/gas 5.
  7. 7 Halve the figs and arrange cut side-up in a roasting tin with the vanilla pod and star anise.
  8. 8 Drizzle over the honey and roast for 10-15 minutes, until just tender.
  9. 9 Discard the vanilla pod and star anise, then leave to cool completely.
  10. 10 Arrange the figs in the bottom of a trifle bowl and spoon over any juices from the roasting tin.
  11. 11 Cut the cake slices in half and arrange them over the figs, leaving as few gaps as possible, then drizzle over the sloe gin.
  12. 12 Carefully pour on the setting jelly and let it settle until level.
  13. 13 Return to the fridge for 1-2 hours until completely set.
  14. 14 Pour the custard over the jelly and gently level the surface with the back of a spoon. Return to the fridge for 30 minutes.
  15. 15 Meanwhile, brush the thyme sprigs lightly with the beaten egg white and sprinkle over the caster sugar, shaking off any excess.
  16. 16 Put aside on a piece of baking parchment to set.
  17. 17 Whip the cream to soft peaks and pile it on top of the custard.
  18. 18 Scatter over the hazelnuts and decorate with the thyme sprigs to serve.