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
- 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
- 1/4 cup (60 ml) caster sugar
- 1 tbsp cornstarch
- 1/3 panettone (Italian sweet cake)
- 200 grams (1 tub) Greek yoghurt
- 6 tsp (30 ml) honey
- 1/2 cup (60 g) shelled pistachios, roughly chopped
Instructions
- Stew the apricots: Place 6 halved apricots in a saucepan with 1 cup 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 very soft and the liquid is syrupy. Remove and discard the cardamom pods. Allow to cool.
- Prepare the custard: In a saucepan, heat 2 cups milk with 1 tsp vanilla essence until just simmering. In a bowl, whisk together 2 egg yolks and 1/4 cup caster sugar, then slowly pour in the hot milk, whisking constantly. Return the mixture to the saucepan, whisk in 1 tbsp cornstarch, and cook over low heat, stirring constantly, until thickened and coating the back of a spoon. Remove from heat and let cool.
- Prepare the panettone base: Cut the panettone into 1-inch slices, then cut 6 circles from the slices to fit snugly into the bottom of the serving glasses.
- Assemble the trifles: Place a panettone disc in the bottom of each glass. Divide the stewed apricots and syrup evenly between the glasses on top of the panettone, then spoon the custard over the apricots.
- If not serving straight away, refrigerate until needed.
- To serve, add a generous dollop of Greek yoghurt on top of the custard and drizzle with honey. Top with a reserved apricot half, resting it on the rim of the glass, and scatter over the chopped pistachios.
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