Trifle - how does this sound ?

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Trifle - how does this sound ?

Postby PatsyMFagan » December 28th, 2018, 4:11 pm

On New Year's Day, I am hosting lunch for my sister, her hubby and a couple of friends. Roast leg of lamb for mains and I thought I would make a trifle for afters … I was given a Pannetone for Christmas and thought I would use that, especially as I have a rather nice trifle bowl - a straight sided one on a large round foot...

I thought I would base the flavour on chocolate and orange, so:

A base of pannetone soaked in fresh orange juice and Grand Marnier; then a layer of chocolate (ganache ?); a layer of jelly made from fresh orange juice and orange or mandarin segments; another layer of chocolate; a second layer of soaked pannetone; fresh custard topped with whipped cream and hazelnut and coconut meringues .....

For the chocolate layers, I think I will need to make a couple of circles of chocolate either as a ganache or just melting some chocolate and letting it set before layering on top of the sponge and jelly ...

Would you add, remove or change anything ?

I have to add there is an element of competition going on … my sister is renowned for her dinner parties. I rarely get an invite, but I always hear about all the stuff she makes. I have standards to keep up to ! ;) :lol: :tu:
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Re: Trifle - how does this sound ?

Postby Suelle » December 28th, 2018, 4:19 pm

Nit-picking, as it sounds very tasty.

I wouldn't add the layers of chocolate, but would make a chocolate custard instead, then top with some form of chocolate decoration - perhaps instead of the meringues, as I don't think you need to introduce extra flavours.
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Re: Trifle - how does this sound ?

Postby earthmaiden » December 28th, 2018, 4:48 pm

People get really excited about whether trifle should contain fruit or jelly at all. I like it so no quibbles there.

I would be wary of the chocolate rings creating a too much of a barrier between the layers of jelly and sponge, that may be what you want to achieve though. I like them to meld a bit. I do agree with Suelle that you have a lot of flavours there, I would have thought that hazelnut, if you really need it, would be enough . I'm probably not the best person to comment as I am not very fond of a chocolate and orange combination (unless its Jaffa Cakes!) or meringues :oops: .

It will certainly be a magnificent creation to compete with your sister though!
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Re: Trifle - how does this sound ?

Postby EmWilk » December 28th, 2018, 6:10 pm

I'm with suelle on the choc custard instead of choc discs or ganache :tu: save "hard" chocolate decoration for The top.

Sounds beautiful though, save me some!!
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Re: Trifle - how does this sound ?

Postby Prettykiwicrazy » December 28th, 2018, 6:20 pm

I agree with everyone else, I’d just grate a terrys chocolate orange on the top .
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Re: Trifle - how does this sound ?

Postby karadekoolaid » December 29th, 2018, 1:21 am

Booze is good :lol: :lol:
Chocolate on top; maybe some fruit in the middle? Pineapple?
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Re: Trifle - how does this sound ?

Postby PatsyMFagan » December 29th, 2018, 10:11 am

My plans are being slightly amended … I have mandarins to use up so the trifle will be based on them, however I really don't fancy chocolate custard :sprout: .. I will make meringues (as I will have egg whites to use up) and add the ground hazelnuts, but serve them separately for those who like them - perhaps sandwich them with ganache/chocolate.
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Re: Trifle - how does this sound ?

Postby earthmaiden » December 29th, 2018, 11:46 am

I have to say that I liked the idea of small pieces of plain chocolate appearing in each spoonful but felt that a solid ring would prevent the flavours/textures melding together. The jelly, sponge, mandarins, grand Marnier combo sounds excellent.
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Re: Trifle - how does this sound ?

Postby Ratatouille » December 29th, 2018, 2:15 pm

I follow your thinking Pat but I wondered about a chocolate mousse rather than a ganache. I don't lie jelly in trifle. Orange or mandarine segments would be good and I would decorate the top with chocolate coated candied orange peel - but then I have still got some I made for Christmas.
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Re: Trifle - how does this sound ?

Postby Lokelani » December 29th, 2018, 4:53 pm

Another idea for using up the egg whites & coconut would be coconut macaroons. I don't eat mince pies so make Portuguese custard tarts before xmas & always use the whites for macaroons. They keep well in an airtight tub for a few days & have that lovely softly crunchy but chewy texture.

After xmas it's always been pavlova for my NZ relative & that uses up the eggs from the traditional custard in my trifle. I love the sound of your panettone soaked in orange juice & Grand Marnier, I'm also not sure about the ganache, I wonder if it would be too claggy a texture in the trifle. Chocolate mousse might be nice as previously mentioned.
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Re: Trifle - how does this sound ?

Postby PatsyMFagan » December 29th, 2018, 8:07 pm

thanks for all your suggestions/comments :tu: :tu: :tu:
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Re: Trifle - how does this sound ?

Postby Zosherooney » December 29th, 2018, 10:39 pm

Wet sponge/cake...... :sprout: Like the sounds of the flavours though....

Have a great New Year Patsy.... :luv:
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Re: Trifle - how does this sound ?

Postby Ratatouille » December 30th, 2018, 2:20 pm

Not wet surely Zosg, just lightly moisturiesed !
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Re: Trifle - how does this sound ?

Postby Zosherooney » December 30th, 2018, 4:18 pm

I think I must have had a bad experience as a child - probably and excess of trifle and wet even damp sponge does not sit happily with me.... Don't get me wrong I love a good cake/sponge but the jelly/wetness is just a 'trifle' too far....
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Re: Trifle - how does this sound ?

Postby PatsyMFagan » December 30th, 2018, 5:58 pm

Oooh, my memories of trifle as a child were sponge wetted with sherry, topped with bananas and walnuts, jelly, custard, cream and hundreds and thousands :tu: Loved by everyone except my Dad as I recall - Dad didn't like anything sweet.
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Re: Trifle - how does this sound ?

Postby PatsyMFagan » January 2nd, 2019, 10:08 am

Just to let you know the trifle was a resounding success :tu: … I have to admit that I still put the layer of ganache under the layer of orange filled jelly … and I now know that it's texture wasn't quite right, but the taste was :chops: . I also went with a chocolate mousse as suggested rather than a chocolate custard. Everyone loved the generally mix of flavours .. chocolate, orange, grand marnier and I also used up some of the Mary Berry (fresh) cranberry sauce which also had the flavour of a whole orange … :drool:
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Re: Trifle - how does this sound ?

Postby Ratatouille » January 2nd, 2019, 10:24 am

Glad the trifle was a hit Pat. When i offered my guests the choice of either trifle or Christmas pudding I , who put a couple of the fellas in a quandry. One had both but the other who is very much under his wife's thumb on dietary matters was made to choose. he went for the pud.
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Re: Trifle - how does this sound ?

Postby suffolk » January 2nd, 2019, 12:21 pm

Sounds lovely Patsy ... we went for chocolate mousse on Christmas Day at DS’s request. That means we have a homemade pud in the fridge ... it’ll either go to Dd for her birthday coz she loves it, or it’ll stay in the fridge until next year.
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