The Coronation Strawberry and Ginger Trifle

downtonabbeycooks

1 year ago

For the uninitiated, an English trifle is a serving bowl-sized parfait layered with cake, custard, fruit, jelly, and cream, and it’s been a beloved British dessert since the 16th century.

Traditionally, it’s made with liqueur-soaked sponge cake. Check out my trifle recipe here. For the Coronation, however, it takes a non-traditional turn with a sweet, sticky, and ginger-spiced loaf cake known as Yorkshire parkin. Dating back to Victorian times, Yorkshire parkin invokes a warm and vaguely working-class vibe. It fits nicely with King Charles’ intention to make the monarchy more accessible to the people

This creation is by Michelin-starred chef Adam Handling. It can be a bit intimidating to pull together, but attack in stages and it will be worth it.

Coronation Trifle

One of the official Coronation Dishes, this ambitious trifle will sure please your guests.

Course Dessert

Cuisine English

Keyword Coronation, Trifle

Prep Time 5

Cook Time 25

Servings servings

Calories 1078kcal

Author Adam Handling

Ingredients

Yorkshire Parkin

1/4 cup golden syrup or corn syrup
6 tbsp. unsalted butter
2/3 cup black treacle or molasses
1 cup brown sugar
2 tbsp. milk
3/4 cups all purpose flour
1 1/2 cups oats
1 large egg
2 tsp. ginger ground
7 g nutmeg ground
1 tsp. mixed spice

Strawberry Jelly

2 cups strawberries hulled and halved
125 g caster sugar
2 tsp. gelatine

Ginger Custard

3 large egg yolks
3 tbsp. sugar
3 tsp. corn starch
1 1/2 cups milk
1 inch ginger micro planed

Cream

1 cup heavy cream cold
50 g icing sugar
1 tsp. vanilla bean paste scraped

Candied Pistachios

1 1/2 cups pistachios
2 tbsp. sugar
2 tbsp. water

For Serving

Strawberries roasted

Instructions

Make the Parkin

Melt the butter, syrups and brown sugar in a saucepan. Place all the dry ingredients into a mixer, on a low speed, and combine them. Add the wet ingredients and mix until incorporated. Finish with the egg and beat for 5 minutes, until smooth and pale. Bake in a lined cake tin, at 325°F/160°C, for 45-50 minutes. Cool and then cut into 1" cubes.

Make the Strawberry Jelly

Sprinkle the strawberries with a bit of sugar and mix. Let sit overnight then press the strawberries through a sieve to make juice. You should have 2/3rd cup.
Mix the gelatin in 1/4 cup water. Add the strawberry juice, mix well then strain.

Start Assembly

Place 3 roasted strawberries in the bottom of a glass with the diced parkin. Add about 1/2 cup of strawberry jelly into a large trifle bowl or individual glasses and transfer to the fridge, to set.

Make the Ginger Custard

Place the milk and ginger into a saucepan and heat until just before it reaches the boil. Remove from the heat and leave to the side to infuse for 20 minutes. Whisk the egg yolks and the sugar together, add the cornstarch then pass the infused milk through a fine sieve into the egg mixture. Whisk together and then transfer back into the saucepan. Place the saucepan back on the heat and whisk continuously, until the custard reaches 85°C and thickens. Transfer to a tray and cover with greaseproof paper, to cool.

Make the Cream

Add the icing sugar and vanilla seeds to the cream. Whip the cream to stiff peaks, then transfer to a piping bag for serving.

Candied Pistachios

Pre-heat the oven to 170°C. Place the nuts on a baking tray and toast, in the oven, for 12 minutes. Pour the water and sugar into a small saucepan. Place it over a medium-high heat and bring it to the boil. When the temperature of the liquid reaches 135°C, or the syrup is beginning to colour at the edge of the pan, add the pistachios and whisk until the syrup has completely crystallised and coated the nuts. Pour the coated nuts onto a baking tray, lined with greaseproof paper, and allow to cool.

Assemble for Serving

Pipe a layer of ginger custard onto the top of the jelly. Pipe dots of the cream on top, until the whole glass is covered. Add the candied pistachios on the top, to finish.

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