Jae Frew
This recipe first appeared in Food magazine issue 86.
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Ingredients
Toffee nuts
Method
1.Combine the custard and thickened cream and chill for 20 minutes.
2.Meanwhile, for the toffee nuts, place the sugar in the centre of a small pan and add the water, pouring it in around the outside of the sugar. Heat over a medium heat without stirring for 3-4 minutes until bubbling then swirl the pan and simmer for a further 3-4 minutes until caramelised. Remove from the heat when golden.
3.Allow to cool for 2-3 minutes then add the red food colouring, if desired. Add the nuts and use a fork to coat each one with the toffee. Lift each one out and let the excess toffee drip off. Place on a sheet of baking paper and allow to cool and set.
4.To assemble the trifles, take 8 serving glasses, layer in the brownie or cake crumbs, custard cream and chopped berries, then repeat for a second layer. Finish with a spoonful of whipped cream and chill until ready to serve.
5.Finish each trifle with a swirl of Tatua Chef de Can Chocolate Mousse and decorate with a toffee nut.
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