Luxury Trifle with Griottines
recipe for Luxury Trifle with Griottines has been reproduced
courtesy of www.keylink.org
You won't need two bites at the cherry with these delicious
morsels! New to the UK they make for a unique Christmas
present or speciality gift idea - Griottines - high
quality Morello cherries steeped in Kirsch or Cointreau,
for the ultimate in gourmet dining.
These ruby red gems are produced in France using a
special type of Morello cherry - the Oblachinska - found
only in the Balkans. Glacé cherries they are
not! To conserve the unique flavour and physical characteristics
of the fruit, the first maceration of the cherries in
liqueur takes place within six hours of picking. After
rigorous sorting, grading and de-stoning the Morello
cherries are steeped in different liqueurs for successive
macerations over a six month period based on a secret
recipe and age-old traditions. The last maceration provides
the final touch of Kirsch, which is the hallmark of
Griottines, or Cointreau for a discerning alternative.
The Kirsch or Cointreau infused Griottines and their
liqueur have a 15% alcohol content.
Griottines are suitable for a wide range of sweet or
savoury recipes and make stunning additions to cocktails.
A new recipe booklet containing 13 recipe ideas and
serving suggestions comes free with every purchase.
Think luxury trifle, black forest cake, chocolate roulade,
smoked fish, ham, duck or melon with Griottines to name
but a few ideas. Griottines are also delicious eaten
simply on their own, or with ice cream for a quick and
simple, yet impressive gastronomic dessert.
They make ideal gifts for friends and family and come
in 35cl jars or packaged in elegant, red gift boxes
for more premium appeal. Griottines are 100% natural
and can be bought from delicatessens, fine food shops,
farm shops or online at www.griottines.co.uk
for Luxury Trifle with Griottines
80g egg yolk
10g corn flour
Half a vanilla bean
12 sponge rounds
125g raspberry puree or jam
1 leaf gelatin
35cl jar of Griottines
200g whipping cream
Vanilla extract - few drops
to make Luxury Trifle with Griottines
make the custard whisk together the egg yolk, sugar
and corn flour.
milk to boiling point then add the egg, sugar and
gently until the mixture thickens and coats the back
of a spoon.
out sponge rounds to fit the glass or dishes. Use
trifle sponges or sponge fingers. Rounds should be
1 cm high.
make the jelly soak gelatin leaf in cold water.
the gelatin, melt into pan and add to puree.
jelly into a glass and add approximately 6 - 8 Griottines.
with sponge disc and dose with Griottines juice.
spread over some of the cold custard.
another sponge round and dose with Griottine juice.
the cream and layer on top of final sponge round.
Serves 6 to 8
with permission of Keylink