Passion Fruit Trifle Food

WHITE CHOCOLATE TRIFLE

Steps:

• To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.
• Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.
• The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.
• Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.

PASSION FRUIT TRIFLE

Steps:

• Beat the mascarpone, sugar and vanilla until smooth. In a seperate bowl,whisk the double cream until it is softly whipped. Fold the mascarpone mix into the whipped cream and set aside.
• Cut eight of the passion fruit in half and scoop the pulp into a small bowl. Slice the crusts off the brioche if using, then cut each slice in half.
• Lay the brioche or cake in the bottom of a trifle dish or glass bowl. Top this with half of the passion fruit pulp, and half of the peach slices. Then spoon over a half of the mascarpone cream. Repeat the layers once more (keeping a few peach slices back for the top), topping off with a layer of mascarpone.
• Finish with the rest of the peach and drizzle over the pulp from the last passion fruit. The trifle will keep in the fridge for up to a day. Decorate the top just before serving.

PASSION FRUIT AND MANGO FRUIT TRIFLE

Steps:

• Put mangoes and 3 tablespoons sugar in a bowl. Put a strainer over the bowl. Cut the passion fruit in 1/2, scoop the seeds and juice of the passion fruit into the strainer. Allow all the juice to drain from the passion fruit. Put heavy cream, and sugar in a bowl, and whisk to soft peaks. Drizzle slices of shortcake with the Cointreau. In a wine or sundae glass layer the ingredients starting with sponge cake, then mangoes, then cream, and so on until you reach the top. Finish with a little cream at the top.