“This trifle is on our menu at Lee Ho Fook at the moment and the colour makes it a must for your new year banquet,” says Lee Ho Fook’s Victor Liong.”I like this one because it’s a lovely Chinese-Australian hybrid that combines traditional Chinese flavours of tea and almonds with a summer Aussie dessert classic.”
Ingredients
Red fruits
Chinese almond cookies
Vanilla cream
Method
1.Place 1 litre water in a saucepan with sugar and teas over high heat. Bring to the boil; remove from heat. Squeeze excess water from gelatine; stir into tea mixture. Strain mixture through fine sieve into a 1.5 litre container with lid; refrigerate until set (6-8 hours). When ready to serve, break up jelly with fork.
2.For red fruits, place ingredients in a non-reactive container with lid; stir to combine; macerate in fridge (4 hours).
3.For cookies, preheat oven to 160ËšC fan-forced. Grease and line oven tray with baking paper. Place sugar and Chinese almonds in a high-speed blender and blend to a fine powder. Place egg whites in a large bowl and whisk until foamy; stir in sugar and almond mixture with almond meal until a smooth paste forms. Spread mixture out over lined tray until it is about 1.5cm thick. Bake until lightly golden and just set (15-18 minutes). Cool completely on a wire rack and tear into bite-sized pieces. Store in an airtight container until ready to serve.
4.For vanilla cream, place cream, sugar and vanilla paste in a bowl; whisk until firm peaks form. Place in a piping bag with star nozzle; refrigerate until ready to serve.
5.To assemble, place jelly in a bowl with fruits and stir to combine; divide among chilled glasses and pipe over vanilla cream; top with a scoop of raspberry sorbet. Scatter with Chinese cookies, rose petals, osmanthus and gold leaf.
Chinese almonds and osmanthus are available from Asian grocers. Pomegranate vinegar is available from specialty food shops; if unavailable, substitute raspberry vinegar.
Notes
