Scotland has one special claim to fame at this time of year and that’s Hogmanay. Therestaurants are open on 31 December and Victor will always be at Contini George Street to
see in the bells, but by quarter past midnight, he’ll be home with us, welcoming in theNew Year with his nearest and dearest. This trifle is a festive celebration centrepiece. It’sperfect as a Hogmanay party show-stopper – or for Christmas if you’re not a Scot and upat midnight to bring in the bells.
pear, banana & cranberry jelly trifle
1 Genovese sponge (see recipe,p.206 in Carina’s book)
500ml-1 litre double cream(depending on the size of yourbowl)
70% cocoa Valrhona dark
chocolate, coarsely grated, todecoratefor the cranberry jelly
2 leaves of gelatine
500ml premium 100% cranberryjuice
2 tbsp golden caster sugarfor the custard
400ml single cream
50g caster sugar
5 large egg yolksfor the pears
6 small firm pears
400ml Crabbie’s Green Ginger Wine
200g golden caster sugar
Following the instructions on page 206, make a Genovese sponge andset it aside. To make the cranberry jelly, put the gelatine in cold water tosoften for a few minutes, then remove from the water and squeeze outany excess. Set aside. Put the cranberry juice and sugar in a pan over alow heat until the sugar has dissolved. Don’t let the mixture boil. Removefrom the heat, add the gelatine and leave to cool. Transfer the mixture to aglass bowl and refrigerate until the jelly is soft-set. It must be soft enoughto pour with a little help from a spatula. If it’s too set, you won’t get thelovely, even layers in the trifle that are always so appealing.To make the custard, put the cream and half the sugar in a pan over a lowheat until the cream starts to steam but doesn’t boil.
Whisk the egg yolksand remaining sugar by hand in a bowl and slowly add to the warm cream,using a balloon whisk to prevent lumps forming. Continue to beat themixture over a very low heat until it starts to thicken. Remove from theheat and strain through a metal sieve. Transfer to a glass bowl and leaveto cool. To prevent a skin forming, place a sheet of greased greaseproofpaper on top of the custard.
Meanwhile, prepare the pears. Peel them, cut them in half and removethe cores. Put the ginger wine, water and sugar in a deep pan over a lowheat until the sugar has dissolved. Reduce the heat to a simmer. Put thepears and cinnamon stick in this syrup and cook for 15-20 minutes untilthe pears are tender. Leave to cool in the syrup.
To assemble the trifle, choose your swankiest glass bowl. The showierthe better but make sure it fits in the fridge. Start by placing a circle ofGenovese sponge in the bottom of the bowl. Add a little of the pear syrupto moisten but not soak the sponge. Cut the bananas into rounds andarrange on the sponge, leaning against the sides of the bowl. Arrange thepear halves in the centre of the sponge. Pour the cranberry jelly over thefruits, cover with clingfilm and refrigerate until set.
Only when the jelly has set, pour the cooled custard on top, cover againwith clingfilm and return to the fridge. When the custard has set, softlywhip the cream and spoon it on top. Decorate with the grated chocolateand serve straight away.