Custard And Jelly Trifle Á La Chef Kenneth Ngubane

Nutrition expert Jessica Pieterse says: “Dish up a small portion of dessert when managing your eight. Enjoy the jelly and fruit alone, without the custard and cream, to drop your kilojoule intake from this dessert.” Click here to discover the benefits of regularly introducing fruits into your diet. custard | Longevity LIVE

Serves 4

INGREDIENTS

For the jelly:

  • 120ml boiling water
  • 100ml fresh cranberry juice
  • 30g gelatine powder

For the custard:

  • 120ml cream
  • A dash of vanilla extract
  • 6 organic free-range egg yolks
  • 50g xylitol

For the trifle:

  • 125g fresh gooseberries
  • 125g fresh strawberries
  • 125g fresh blueberries
  • 500g light fruit cake, cut into 3cm cubes
  • 300ml thickened cream
  • 1 teaspoon xylitol

To decorate:

  • 50g white chocolate, grated
  • Fresh strawberries

METHOD

For the jelly:

1. Fill a liquid measuring cup or a small bowl with half a cup of cold water, sprinkle the gelatine on top and let stand for 5 minutes

2. Place cranberry juice and water in a medium saucepan, and heat on the stove until it is about to start boiling. Add the gelatine; stir to dissolve and refrigerate for about one hour (or until just starting to set). It should have a thick, syrupy consistency.

For the custard:

1. Combine the cream and vanilla extract in a small saucepan. Bring to the boil and then set aside.

2. Place the egg yolks into a large bowl with the xylitol and whisk until thick and pale. Pour the vanilla-infused cream onto the whisked egg yolk and sugar mixture, stirring well. Quickly wash out the saucepan and pour the mixture into the clean, dry pan.

3. Return the pan to a low heat and cook slowly, stirring continuously with a wooden spoon until the custard is very thick.

For the trifle:

1. Arrange the cake at the bottom of four individual glasses or ramekins, and spoon half the jelly over the top of each one.

2. Top with a thin layer of custard and a generous sprinkling of fresh berries.

3. Spoon remaining jelly over the top and refrigerate the trifles overnight, ensuring they are covered.

4. The next day, using an electric mixer, beat the cream with the xylitol in a bowl until soft peaks form.

5. Place a few teaspoons of cream over the trifle, top with fresh berries and serve.

Kenneth Ngubane is the executive chef at Tsogo Sun’s Punchinello’s and the banqueting operations manager of Tsogo Sun’s conferencing venues at The Pivot at Montecasino. He has been in the industry for 27 years, trained chefs within the group (including Masterchef’s Benny Masekwameng) and judged SA Chefs Association competitions. He also headed up the kitchen for MasterChef SA Season 1 winner Deena Naidoo at Aarya in SunSquare, Montecasino.