Citrus recipes

Mozzarella and citrus rocket salad

Mexican recipes

Five-spice pomegranate-glazed gammon

3 hours

Litchi jelly and home-made sorbet

5 minutes

Seared beef carpaccio with ricotta, litchis and asparagus

4 to 5 minutes

Duck recipes

Crispy five-spice duck breasts

25 minutes

Lemon curd and granadilla trifle

20 minutes

Berry recipes

Chocolate brownie and mixed berry trifle

Jelly recipes

Traditional trifle with home-made plum jelly

25 minutes

Traditional trifle with home-made plum jelly

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes, plus chilling tim

Cooking Time 25 minutes

Ingredients

1 strawberry-jam filled Swiss roll, sliced
2 cups cream, whipped
Silver sugar balls, to garnish
White chocolate curls, to garnish
For the plum jelly
12 plums, halved
3½ cups cranberry juice
60 g sugar
4 gelatine leaves
½ cup Cointreau liqueur
For the custard
3 free-range eggs, beaten
50 g sugar
A pinch of salt
1 t vanilla extract
2 cups milk

Method

To make the plum jelly:
To a saucepan over a medium to high heat, add the plums and cranberry juice. Add the sugar and simmer until the plums are tender and cooked.
Soften the gelatine leaves in cool water for 5 minutes. Squeeze out any excess liquid and add to the poached plums, along with the Cointreau.
Pour into a trifle mould and chill until set.

To make the custard:
Pour the eggs into the same pan over a medium heat, then add the remaining ingredients. Stir continuously until the custard begins to thicken. Remove from the heat and cool.

To serve: Top the plum jelly with thick slices of Swiss roll, the vanilla custard and the whipped cream. Garnish with silver sugar balls and white chocolate curls.

Cook’s note: To make the chocolate curls, melt white chocolate onto the back of a baking tray and chill until set. Run the blade of a knife along the melted chocolate to create delicate curls.

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Mozzarella and citrus rocket salad

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Five-spice pomegranate-glazed gammon

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Litchi jelly and home-made sorbet

Seared beef carpaccio with ricotta, litchis and asparagus

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Lemon curd and granadilla trifle

Chocolate brownie and mixed berry trifle

Traditional trifle with home-made plum jelly

Traditional trifle with home-made plum jelly

Ingredients

Method