Panetonne Trifle

Years ago ‘The Age’ published a recipe for a Trifle made from Panetonne, Raspberries and Orange juice. For some reason I always think I haven’t kept the recipe, but I have and now that I’ve dug it out, I remember it was in the Saturday mag which is an insert into the paper. Quite simply this is one of my FAVOURITE desserts! It’s so good, that even though I keep thinking, no, I won’t make it this Christmas, looking at it, I think how can I not?

I leave out the alcohol and don’t bother with the Meringue and use whipped cream instead. But I will give you the full recipe and you can decide what you prefer.

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You will need:

1 cup sugar

1 cup water

500g Raspberries (Frozen is fine) – you can also use a mix of berries, but the raspberries are gorgeous.

2tbs maraschino liqueur

zest of 1 orange

1kg Panetonne sliced into 1-2cm rounds (1/2 an inch) – you will find these at any good Italian grocer, the market etc and in Australia you should get a very nice one for no more than $10 I go for one with sultanas etc in them.

Crema Pasticcera

8 egg yolks

250g Caster sugar

100g plain flour

1 litre milk (1000mls) 2.11 USA pints according to Google

1 vanilla bean split

Meringue

6 egg whites

1 cup caster sugar

What to do:

Heat the sugar and water in a small saucepan until the sugar has dissolved. Cook until syrup has reduced to about a cup. Remove from the heat and add a handful of berries and the liqueur, mix well and set aside.

Cut the remainder of the berries into small pieces and mix with the orange zest. If the raspberries are small or you’re using frozen berries you won’t need to cut them up.

To Make Crema Pasticcera:

Whisk the egg yolks and sugar in a stainless steel bowl for 5 minutes until creamy, add the sifted flour and stir until smooth. Heat the milk and vanilla bean in a saucepan to just before boiling point. remove vanilla pod, then slowly whisk the hot milk into the egg mixture. Return the mixture to the saucepan and whisk until thick over a steady heat – Do NOT walk away! Allow the mixture to cool for 2 minutes before removing it from the stove. Place the Crema Pasticcera (Custard) into a clean bowl and cover with a piece of baking paper that is tucked down into the bowl, touching the custard which prevents the formation of a skin, refrigerate until cold.

To Assemble:

I think ideally you want to assemble the trifle in a glass bowl so you can see the layers. Place a layer of panetonne around the bottom of a large bowl, then pour over 1/2 the berry syrup. Place a layer of custard over the panetonne and then some of the berries and repeat the layering process until you have used up all your ingredients.

To make Meringue:

Whip the egg whites and sugar until they form stiff peaks. Pipe or spoon the meringue over the top of the last layer in the bowl and run a flame torch over the meringue till it begins to colour. This is where I substitute the meringue for whipped cream, not because I don’t have a blow torch, but because it’s already RICH enough and I am always a bit hesitant about whether the meringue will be cooked.

This would easily serve 8-10 people, as it’s really rich and we always have leftovers which are very yummy for a boxing day breakfast 😉

A Christmas Spin on the Chelsea Bun

Yellow Cherry & Sultana ScrollsMerry Christmas and a VERY Happy new year to you all. I have to apologise again for my lack of posting – I have struggled to find time to write with working etc I must say I have missed it and I am looking forward to more regular postings. That said Christmas is always my chance to get creative in the kitchen. We don’t do traditional in our house and we haven’t for a long time, but now we don’t as we’re a pork free house so no Ham’s etc and Turkey is well and truly overrated in my opinion.

So this year we went with Steak – Angus Scotch Fillet – Jamie Oliver’s Lamb Lollipops which are just gorgeous, this year we didn’t make all the trimmings, but had salads etc on the side. Prawns of course, paprika potatoes & delicious desserts which I will share in another post.

The above scrolls were made for our Mother’s Group Christmas party which ended up being a breakfast as all the kids are early risers and it just made sense. So I brought a fruit salad dressed up Christmas style and these scrolls.

Christmas Fruit Salad

We have had copious amounts of Yellow Cherries and I have made jam and stewed the remaining which I used to make these scrolls.

You will need:

2 tsp dry yeast

1 tsp sugar

2 ½ cups plain flour, sifted

½ cup warm milk

185g softened butter

1 Tbsp sugar, extra

1 tsp mixed spice

1 egg

¼ cup soft brown sugar

good handful of sultanas

about 1 cup of stewed fruit – I used Yellow Cherries.

1 Tbsp milk, extra for glazing

2 Tbsp Sugar, extra for glazing

Glace icing

½ cup icing sugar

1-2 Tbsp milk

What to do:

Combine the yeast, sugar & a couple of tablespoons of the flour in a large bowl, add the milk and mix well. Set aside in a warm place until it’s frothy and thick. This should take about 10 minutes.  While you’re waiting for the yeast to activate sift the remaining flour into another bowl and rub in the softened butter with your fingertips until it resembles coarse sand or breadcrumbs. Stir in the extra sugar & the mixed spice. Add this to the yeast mixture with the egg and mix well using the dough hook on your mix master. Work the dough until it comes together to form a smooth ball.

Lightly oil your mixing bowl put the dough in and cover with cling film and place in a warm place to allow to prove for an hour or until it’s at least doubled in size.

Pre heat your oven to 210°C 415°F or gas 6-7. Ensure your mixed fruit is finely chopped if you’re making your own. Beat an extra 50g of butter with the brown sugar & mixed spice until it’s light & creamy. When your dough is ready, knock it back and roll out to approx 40 x 25cm (16 x 10 inches) rectangle, Spread the butter mixture all over the dough to within 2cm of the edge of one of the longer sides, spread the stewed fruit all over the dough and then sprinkle the sultanas all over it.

Roll the dough from the long side, firmly and evenly to enclose the fruit. Using a sharp knife cut the roll into evenly sized pieces about 2 ½ cm thick. Arrange the slices onto a well greased oven tray with the seams facing inwards. Flatten slightly, cover with cling film and set aside to rise for 30 mins or until they’re well risen again. Bake for 20 minutes or until golden brown & cooked. When they’re almost ready stir the milk & sugar in a small saucepan over a low heat until the sugar is dissolved, brush this mix over the hot buns. Cool & mix the icing sugar, drizzle over the buns. You should get about 12 – 15 smallish buns.

Enjoy! I am also thinking they’d work wonderfully with stewed apricots or any other stewed fruit!