White nectarine and rosewater trifle

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How to make White nectarine and rosewater trifle

  • Yield : 8
  • Prep Time : 1:10
  • Cook Time : 0:10
  • Total Time : 1:20

Ingredients

  • 2 1/4 cups thickened cream
  • 2 1/4 cups milk
  • 2/3 cup caster sugar
  • 1/4 cup custard powder
  • 400g madeira cake, trimmed, cut into 2cm pieces
  • 1/4 cup orange juice
  • 4 large white nectarines, stones removed, thinly sliced
  • 250g mascarpone, softened
  • 1 teaspoon vanilla extract

Rosewater jelly

  • 1/4 cup caster sugar
  • 3 teaspoons powdered gelatine
  • 2 tablespoons rosewater

Method

  • Step 1 Combine 3/4 cup cream, 1 1/2 cups milk and 5 tablespoons sugar in a medium saucepan over medium-high heat. Bring to the boil. Meanwhile, place custard powder in a small bowl. Gradually stir in remaining milk to make a smooth paste. Stir custard mixture into cream mixture. Stir over medium heat for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Cool for 10 minutes.
  • Step 2 Arrange cake in the base of a 10 cup- capacity glass serving bowl. Drizzle with juice. Top with 1⁄2 the nectarine. Pour over custard. Refrigerate for 1 hour or until cold.
  • Step 3 Using an electric mixer, beat mascarpone, vanilla, remaining sugar and remaining cream until soft peaks form. Spread over custard. Refrigerate for 1 hour.
  • Step 4 Meanwhile, make Rosewater jelly: Combine sugar and 1 1/4 cups cold water in a small saucepan over medium heat. Stir for 4 to 5 minutes or until sugar dissolves. Sprinkle over gelatine. Stir for 3 to 4 minutes or until dissolved. Remove from heat. Stir in rosewater. Strain into a jug. Cool to room temperature.
  • Step 5 Arrange remaining nectarine over mascarpone. Gently pour over cooled jelly. Refrigerate overnight, if time permits. Serve.

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