LOVE LOCAL
MANGO & RASPBERRY TRIFLE
Trifl e is a classic British pudd and always a fi rm favourite – give yours an exotic twist by adding ripe mango and natural yoghurt.
Serves 10
200g Madeira cake 1 ripe mango
300g raspberries, plus extra for decoration
2 tbsp marsala (optional) 200ml double cream 500g ready-made custard 450g natural yogurt
1 Cut the cake into chunks and arrange at the bottom of individual sundae glasses. Halve the mango and chop one-half into small, bite-sized pieces. Scatter these over the cake along with 100g of the raspberries.
without alcohol, packet custard or homemade custard, with jelly or without – everybody has a diff erent preference. Personally, my current favourite at T e Castle is raspberry, elderfl ower and white chocolate. In the pastry kitchen, we like
to get creative using fl avours and textures to build on the classics. Our best example being the custard tart. We cook a daily tart before each service, covered in grated nutmeg and served up with nutmeg ice cream. Sounds
2 Blend the remaining mango into a smooth purée and, in a separate bowl, do the same with the remaining raspberries. Drizzle the marsala over the cake (if using) and follow with the purées.
3 In a separate bowl, whip the cream into stiff peaks then combine with the custard. Gently spoon the custard and cream mixture over the cake, fruit and purées. Next, add a layer of the yogurt, gently spreading it from the edges into to the centre of the bowl. Chill for 1–3 hours until it all fi rms slightly.
4 When ready to serve, scatter the remaining raspberries over the top of each glass.
www.yeovalley.co.uk
MASTER CLASSIC PUDDING SKILLS AND FLAVOUR COMBINATIONS
W
pretty classic; our modern twist is rhubarb. I felt that it is such a heavy and indulgent dish that the rhubarb adds acidity, freshness and lightness to a culinary heavyweight. It’s important to have fun with
the familiar because we have so much amazing produce available to us here in the South West. Just keep in mind that anything classical in cookery has a basic integrity to be upheld – but that doesn't mean it must be safe or boring!
e all love the classic puddings but sometimes need to be inspired to give them a little twist. From adding exotic fruits to you classic
crumbles to infusing your basic sponge puddings with a boozy twist, there’s always something new to learn.
Try this mead sticky toffee pudding, caramel sauce and vanilla ice-cream from The Devilled Egg’s Online Cookery School's free video tutorial: www
.thedevilledegg.com/videos
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FOODLOVERMAGAZINE.COM | 43
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