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Apple & Calvados Trifle

Beyond Nose to Tail: More Omnivorous recipes for the Adventurous Cook, Fergus Henderson with Justin Piers Gellatly / October 2011

For 6 to 8 servings

Almonds:
• 1/2 cup (100 g) sliced almonds
• 1/4 cup (30 g) confectioners’ sugar
• 1 Tbsp. Calvados

  1. Heat oven to 350°F.

  2. Mix almonds, sugar, and liqueur in a bowl; spread out in single layer on baking sheet lined with Silpat baking pad; toast until brown (6 to 8 minutes); remove from oven; cool completely; reserve.

Sponge:
• 4 lg. eggs
• 3/4 cup (125 g) superfine sugar
• 1 cup (125 g) all-purpose flour, sifted

  1. Heat an oven to 320°F.

  2. Lightly whisk eggs and sugar in the bowl of electric mixer fitted with whisk attachment; place bowl over a pot of simmering water; heat, whisking constantly, until lukewarm to the touch; remove from heat; whisk until triple in volume; gently fold in flour a little at a time; pour into baking sheet lined with parchment paper; bake until brown and firm when pressed (about 25 minutes); remove from oven; remove cake from pan; place on wire rack; cool completely; reserve.

Custard:
• 2 cups (450 ml) heavy cream
• 1 tsp. vanilla extract
• 2 lg. eggs
• 2 lg. egg yolks
• 2/3 cup (85 g) superfine sugar

Bring cream and vanilla to a boil in a saucepan; whisk eggs, egg yolks, and sugar in a bowl; gradually add a little milk mixture to egg mixture, whisking constantly; whisk egg mixture back into milk mixture, whisking constantly; cook, stirring, until custard coats the back of wooden spoon; remove from heat; strain through fine chinois into airtight container; press plastic wrap to surface; cool completely; cover; reserve in refrigerator.

Apples:
• 3 lg. Bramley apples, peeled, cored, and roughly chopped
• 3 Cox’s Orange Pippin apples, peeled, cored, and roughly chopped
• 2 Tbsps. light brown sugar
• 1/2 tsp. ground cinnamon

Combine apples, sugar, and cinnamon in a saucepan set over medium heat; cook, stirring occasionally, until softened; remove from heat; cool completely; reserve.

Assembly:
• 6 Tbsps. Calvados
• 1 1/4 cups (300 ml) heavy cream
• 1/4 cup (30 g) confectioners’ sugar
• 1 tsp. vanilla extract

  1. Cut sponge into 3/4" cubes; divide between two trifle or glass serving bowls; pour 3 Tbsps. liqueur over each (you can add more if desired); let stand 30 minutes.

  2. Place cream, sugar, and vanilla in a bowl; whisk to soft peaks; reserve in refrigerator.

  3. To serve, spoon apples over cake, dividing evenly between bowls; spoon custard over apples; spread cream over custard (all layers should be about the same thickness); sprinkle almonds over top.

What to drink: Cider brandy from Somerset (England)