Chef's Recipes

Peter Gilmore's quince, pecan and crème caramel trifle with Gretchen's honey cream

This sponge cake trifle is a recipe meant to impress, covered with a caramelised couverture white chocolate for a crumbled sweetness.

By Peter Gilmore
  • Serves 8 - 10
  • 1 hr 30 mins preparation
  • 4 hrs 40 mins cooking (plus resting, cooling, chilling)
Quince, pecan and crème caramel trifle with Gretchen's honey cream
Quince, pecan and crème caramel trifle with Gretchen's honey cream

"A centrepiece dessert that you serve to your guests at the table is a wonderful gesture of hospitality and generosity," says Gilmore. "Trifle is a classic and served in a beautiful glass bowl it gives the lunch a sense of occasion." This recipe calls for eight individual metal pudding moulds for making the crème caramels, the custard element in this trifle. Start a day ahead to prepare the crèmes and the quince and jelly, and to soak the currants. The honey cream is named for the late Gretchen Wheen, a well-known beekeeper who used to own the farm.

Ingredients

  • 50 gm couverture white chocolate (such as Callebaut or Valrhona), cut into 4 pieces
  • 150 gm pecans (11/4 cups)
  • 50 gm currants, soaked in 150ml Pedro Ximénez sherry or Port overnight
Crème caramel
  • Grapeseed oil, for brushing
  • 380 gm caster sugar (2/3 cup)
  • 180 gm egg yolks (about 10 yolks)
  • 2 eggs
  • 1 litre milk (4 cups)
Poached quince and jelly
  • 150 gm caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 2 large quince
  • 2 titanium-strength gelatine leaves, softened in cold water for 3 minutes
Sponge cake
  • 150 gm caster sugar (2/3 cup)
  • 6 eggs
  • 150 gm plain flour, sieved (1 cup)
Gretchen’s honey cream
  • 375 ml pouring cream (1½ cups)
  • 1½ tbsp honey, such as Australian bush honey or thyme-flower honey

Method

Main
  • 1
    For crème caramel, preheat oven to 160C and
    lightly oil eight 220ml metal pudding moulds. Stir
    200gm sugar with 100ml water in a saucepan over
    medium-high heat until sugar dissolves, then cook
    without stirring until dark golden (6-8 minutes).
    Pour enough caramel into each mould to just cover
    the base and stand until set (10-15 minutes). Whisk
    yolks, eggs, and remaining sugar in a bowl until just
    pale (1-2 minutes). Meanwhile, bring milk close to
    boiling in a saucepan over medium-high heat, then,
    while whisking, pour milk onto eggs and sugar and
    whisk to combine. Strain mixture through a fine
    sieve into a jug. Place moulds in a deep roasting
    pan lined with a tea towel (to prevent moulds
    sliding), divide custard evenly among moulds,
    then fill pan with hot water to come halfway up
    the sides of moulds. Cover with foil and bake until
    caramels are set and barely wobble in the centre
    when gently shaken (40 minutes to 1 hour).
    Remove from oven and leave in the water bath to
    cool for 10 minutes. Refrigerate overnight to chill.
    Dip moulds in hot water, then turn out and cut
    each into quarters.
  • 2
    For poached quince and jelly, whisk sugar,
    vanilla bean and seeds, and 500ml water in
    a flameproof casserole and bring to a simmer,
    stirring until sugar dissolves. Meanwhile, peel
    quince, cut in half, add to casserole, cover and
    poach in oven until tender and pink (2-3 hours).
    Remove quince from syrup, cover and refrigerate
    until required. Bring 200ml syrup (discard
    remainder) and 200ml water to the boil in a saucepan, squeeze excess water from gelatine
    and, off the heat, stir into syrup until dissolved.
    Strain syrup into a 500ml container and
    refrigerate until set (2-3 hours).
  • 3
    Meanwhile, for sponge cake, preheat oven to
    160C and line a 10cm-deep, 23cm-square cake
    tin with baking paper. Whisk sugar and eggs in
    an electric mixer until thick and pale with a fine,
    firm foam (8-9 minutes). Sift in flour and fold to
    combine, then pour into prepared tin, spreading
    evenly. Bake until a skewer inserted withdraws
    with dry crumbs (20-25 minutes). Turn sponge
    out onto a rack to cool (20-30 minutes). Cake is
    best made on the day, but can be made a day
    ahead and wrapped in plastic wrap to keep fresh
  • 4
    Increase oven to 170C. Bake white chocolate
    pieces on an oven tray lined with baking or a
    silicone oven tray until chocolate is light caramel in
    colour (6-8 minutes). Cool completely, place in an
    airtight container, and refrigerate until required.
  • 5
    Roast pecans on an oven tray until crisp
    (7-8 minutes). Set aside to cool, then break
    with your hands, leaving some whole to decorate
    the top.
  • 6
    For honey cream, whisk cream and honey in
    a bowl until soft peaks form.
  • 7
    Core and thickly slice the quince, and cut or
    tear the sponge into 5cm pieces. To assemble
    the trifle, layer a 5-litre trifle bowl with half of the
    following: pieces of sponge, currants and soaking
    liquid, quince jelly, crème caramel, sliced quince,
    crumbled pecans and honey cream. Repeat with
    remaining ingredients, then cover trifle and
    refrigerate to chill and set (2-3 hours).
  • 8
    To serve, coarsely grate caramelised white
    chocolate over the top and garnish with pecans

Notes

Drink Suggestion: 2010 Crawford River “Nektar” Henty, Vic, or 2012 Lowe Botrytis Sémillon, Mudgee, NSW. Drink suggestion by Russ Mills & Amanda Yallop