THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Trifle with clementines (verrine & maxi version)
Description
The Trifle is one of the UK's most iconic desserts: a delicious combination of sponge cake, custard, fruit, alcohol and whipped cream or Italian meringue. It's a real showstopper on the festive table and a generous dessert that always appeals to young and old alike. My version features seasonal clementines, my ultra-soft homemade lemon cake, crunchy amaretti and a Cointreau-flavoured crème pâtissière. For an even more spectacular effect, I finish with an Italian meringue lightly gilded with a blowtorch. The good news is that this dessert can be made the day before and kept in the fridge - handy for special occasions! And if you don't have a traditional Trifle bowl, simply use a pretty salad bowl or make individual versions in verrines.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Place slices of lemon cake in the bottom of the Trifle bowl. Spread with peach jam and drizzle with Cointreau (or orange juice).
2. Add a layer of amaretti, then drizzle with more Cointreau.
3. Arrange a layer of clementine quarters, then cover with Cointreau pastry cream and a layer of whipped cream.
4. Stick clementine slices against the side of the bowl for a nice visual effect, then repeat the layers until the container is full.
5. Finish with a layer of Italian meringue, using a spoon or piping bag. Lightly brown with a blowtorch (be careful: the glass in the bowl can get hot!).
6. Set aside in the fridge for at least 4 hours, ideally overnight.
THERMOMIX® METHOD.
