Dessert · Season 7

Whisky Sour Trifle with Apricot and Rosemary

Name: Whisky Sour Trifle with Apricot and Rosemary
Yield: 4
Ingredients: 250g apricots, halved; 40ml honey; 90ml whisky; 1 sprig rosemary; zest of 1 orange; zest of 1 lemon; 4 eggs; 165g almond meal; 160g icing sugar; 50g plain flour; 25g melted butter; 4 egg whites; 20g caster sugar; 200ml thickened cream; 50ml whisky; 4 egg yolks; 50g caster sugar; 125ml lemon juice; 50ml orange juice; 2 tbsp caster sugar; 2g xanthan gum; 125ml lemon juice; 60ml orange juice; 60ml whisky; 60ml water; 80g sugar; 2 rosemary sprigs; 60g caster sugar; 45g slivered almonds; 115g sugar

Ashleigh Bareham

Contestant · 21 Jun 2015

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Roast Apricots

250gapricots, halved

40mlhoney

90mlwhisky

1sprig rosemary

zest of 1 orange

zest of 1 lemon

Almond Sponge

4eggs

165galmond meal

160gicing sugar

50gplain flour

25gmelted butter

4egg whites

20gcaster sugar

Whisky Custard

200mlthickened cream

50mlwhisky

4egg yolks

50gcaster sugar

Orange and Lemon Gel

125mllemon juice

50mlorange juice

2 tbspcaster sugar

2gxanthan gum

Lemon Rosemary Syrup

125mllemon juice

60mlorange juice

60mlwhisky

60mlwater

80gsugar

2rosemary sprigs

Almond Praline

60gcaster sugar

45gslivered almonds

Candied Rosemary

115gsugar

125mlwater

2sprigs rosemary, leaves picked

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsCreamSugarFlourButterOrangeLemonRosemaryHoneyAlmondsAlmond mealIcing SugarWhiskyApricotDessert

Recipe by Ashleigh Bareham, Season 7. Originally published by Network 10 on 21 Jun 2015.

Original on 10 Play ↗