Coronation Dishes: Trifle

Searcys Coronation Trifle

Ingredients:

• 2 sponge sheet
• 10g lemon pepper
• 1 pint gin jelly (300g sugar 1 pint water 60ml raw gin)
• 400g rhubarb cut into small squares
• 500g double cream (custard)
• 500g whole milk (custard)
• 200g sugar (custard)
• 4g tonka beans (custard)
• 9 egg yolks (custard)
• 2 x orange zest
• 15g pink peppercorns
• 300g double cream whipped light peak

Method:

• Cut the sponge in squares and spike with a little gin an season with lemon pepper, make the jelly by dicing the rhubarb into 10mm squares, light blanch in the water, take out and chill, add the sugar, orange zest and add 4 leaves gelatine to 1 pint jelly, add the gin and leave, pass and pour over the sponge add some basil leaves and the blanched rhubarb
• Make the custard by bringing cream milk and pink peppercorns up to boil pour over sugar and egg yolk put on stove and cook till 86oc and pass and chill
• Build the trifle by adding the custard onto set jelly, and add the whipped cream, don’t add sugar to the cream as sweet enough, garnish with king stamp rose petals, and some basil cress