INDEX food
Berry trifle Any selection of fresh berries, to a total weight of 1kg can be used in this decadent recipe, but don’t be tempted to use frozen berries in their stead. And at this time of year, why would you need?
Serves 8 –10 550g redcurrant jelly 170 ml orange juice 625 ml whipping cream 250g mascarpone cheese 30g icing sugar
1tsp natural vanilla extract 1/4 tspground cinnamon 250 g savoiardi (sponge fi nger biscuits)
375ml marsala 200g fresh raspberries 200g fresh redcurrants 200g large fresh strawberries, hulled and quartered 200g fresh blueberries 200g fresh blackberries
Method 1. Melt the redcurrant jelly in a small saucepan over medium heat. Remove from the heat, stir in the orange juice and set aside until the mixture cools to room temperature.
2. Using electric beaters, beat the cream, mascarpone, icing
sugar, vanilla and
cinnamon in a bowl until soft peaks form.
3. Cut each biscuit in half widthways and dip each piece in the marsala. Arrange half the biscuits over the base of a 3.25 litre serving bowl. 4. Sprinkle a third of the combined berries over the biscuits and drizzle with half the remaining marsala and a third of the redcurrant sauce. Spoon half the cream mixture over the sauce. Repeat the layering with the remaining half of the dipped biscuits and marsala,a third of the berries and sauce, and the remaining cream. 5. Arrange the remaining berries over the cream. 6. Reserve the fi nal third of the redcurrant sauce, cover and refrigerate. Cover the trifl e with plastic wrap and refrigerate overnight. 7. Before serving, pour the reserved redcurrant sauce over the berries to glaze. (Warm the sauce slightly if it has thickened too much.)
Fine fare for foodies
Three festivals for foodies this month – the fi rst, Canterbury Eurofair and Kent Food and Drink Festival runs from Friday 23 to Sunday 25 September.
The city council has teamed
up with the not-for-profi t food organisation Produced in Kent to run the event in Dane John Garden. Visitors will be able to enjoy goodies from all over Europe,and local restaurants and food shops are joining in the fun. The markets will be open
from 10am to 5pm (4pm on Sunday). More information is available from www.
canterburyeurofair.co.uk And down by the sea from Friday 30 September to Sunday 2 October the Broadstairs food
Broadstairs
www.indexmagazine.co.uk 23
fayre will showcase goodies from 80 Kent and Thanet producers.
Head down to Victoria
Gardens to get tasting – the fayre will be open from 10am to 6.30pm on Friday and Saturday and 10am to 4pm on Sunday. See www.
broadstairsfoodfestival.org.uk Apples are ripe at Brogdale
Collections and there is a cider, beer and food festival there on Saturday 24 and Sunday 25 September. Expect food stalls, demonstrations, advice for would-be fruit growers and orchard tours, as well as local bands and a children’s play area. For details, see www.
brogdalecollections.co.uk
Eurofair
The INDEX magazine September 2011
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