recipe of ultimate White nectarine and rosewater trifle

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White nectarine and rosewater trifle. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White nectarine and rosewater trifle is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White nectarine and rosewater trifle is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 1/4 cups thickened cream
  • 2 1/4 cups milk
  • 2/3 cup caster sugar
  • 1/4 cup custard powder
  • 400g madeira cake, trimmed, cut into 2cm pieces
  • 1/4 cup orange juice
  • 4 large white nectarines, stones removed, thinly sliced
  • 250g mascarpone, softened
  • 1 teaspoon vanilla extract

Method

  • Step 1
    Combine 3/4 cup cream, 1 1/2 cups milk and 5 tablespoons sugar in a medium saucepan over medium-high heat. Bring to the boil. Meanwhile, place custard powder in a small bowl. Gradually stir in remaining milk to make a smooth paste. Stir custard mixture into cream mixture. Stir over medium heat for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Cool for 10 minutes.
  • Step 2
    Arrange cake in the base of a 10 cup- capacity glass serving bowl. Drizzle with juice. Top with 1/2 the nectarine. Pour over custard. Refrigerate for 1 hour or until cold.
  • Step 3
    Using an electric mixer, beat mascarpone, vanilla, remaining sugar and remaining cream until soft peaks form. Spread over custard. Refrigerate for 1 hour.
  • Step 4
    Meanwhile, make Rosewater jelly: Combine sugar and 1 1/4 cups cold water in a small saucepan over medium heat. Stir for 4 to 5 minutes or until sugar dissolves. Sprinkle over gelatine. Stir for 3 to 4 minutes or until dissolved. Remove from heat. Stir in rosewater. Strain into a jug. Cool to room temperature.
  • Step 5
    Arrange remaining nectarine over mascarpone. Gently pour over cooled jelly. Refrigerate overnight, if time permits. Serve.

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