Ingredients
- For the praline:
- 75g whole blanched almonds
- 150g caster sugar
- For the base:
- 2 x 460g jars of halved peaches in Cognac
- 300g panettone, thickly sliced
- For the custard:
- 6 egg yolks
- 50g caster sugar
- 2tsp cornflour
- 600ml double cream
- ¾tsp vanilla extract
- For the syllabub
- 300ml double cream
- 4tbsp Muscat
- 1tbsp icing sugar
- 1tsp orange, zest
- You will need:
- Baking sheet, oiled
Instructions
- For the praline, toast the almonds n a heavy-based frying pan, set aside while you make the caramel. Heat the caster sugar in a heavy-based pan over a medium heat until it turns a rich caramel brown, tilting the pan occasionally to stir. Quickly add the nuts to the caramel, pour onto the oiled baking sheet spreading it around to make a thin layer and leave to cool completely. Break into shards once it has fully cooled.
- Thickly slice the peaches. Place the panettone in the bottom of the trifle bowl. Spoon over the syrup from the jar youll probably just need half so its not soggy. Place the peaches on top and leave to soak for at least 30 minutes.
- Make the custard by mixing together the egg yolks with the caster sugar and cornflour using an electric whisk until pale and creamy. Heat the cream and vanilla in a heavy-based pan until scalded, gradually pour the cream onto the sugar mixture, mixing constantly. Return to a clean pan and cook over a moderate heat until thickened whilst continuing to stir. Cool, covered, for 10 minutes then spoon onto the fruit and refrigerate.
- Make the syllabub by whipping the cream with the Muscat, icing sugar and orange zest until soft peaks form.
- Spoon the syllabub over the set custard and decorate with the praline shards when ready to serve. This will keep undecorated in the fridge for to 2 to 3 days. Bring to room temperature before serving.
