Description
These Mini Trifles combine the delicate flavors of apricots, cardamom, and pistachios in a neat, individual portion that looks as stunning as it tastes.
Ingredients
Units
Scale
- 6 ripe apricots, halved
- 3 ripe apricots, for decoration
- 1 cup (240 ml) water
- 1/2 cup (120 ml) brown sugar
- 2 tsp vanilla essence
- 5 cardamom pods, crushed to expose seeds
- Pinch of cinnamon
- 2 cups (480 ml) milk
- 2 egg yolks
- 1 tbsp cornstarch
- 1/4 cup (60 ml) honey
- 1/2 cup (60 g) shelled pistachios, roughly chopped
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Stew the apricots: Place 6 halved apricots in a saucepan with 1 cup of water, 1/2 cup brown sugar, 1 tsp vanilla essence, 5 crushed cardamom pods, and a pinch of cinnamon. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the apricots are soft and the liquid is syrupy. Allow to cool.
- Prepare the custard: In a separate saucepan, heat 2 cups of milk over medium heat until just simmering. In a bowl, whisk together 2 egg yolks, 1 tbsp cornstarch, and 1/4 cup honey. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and let cool.
- Whip the cream: In a mixing bowl, combine 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract. Whip until soft peaks form.
- Assemble the trifles: In individual serving glasses, layer the stewed apricots, custard, and whipped cream. Top with a few slices of the reserved fresh apricots and a sprinkle of chopped pistachios.
- Chill the trifles in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
- To prevent the trifle from becoming too sloppy, serve in individual glasses for a neat presentation.
- These trifles can be made a day ahead and stored in the refrigerator.
- For a nut-free version, omit the pistachios.
- You can substitute the apricots with peaches if desired.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 trifle
- Calories: 320
- Sugar: 35
- Sodium: 50
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 80