Lemon curd and granadilla trifle
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 25 minutes, plus setting time |
Ingredients
- 4 lemons, juice and zest
- 3 Tbsp butter
- 350 g Castor sugar
- 4 Free-range eggs, beaten
- 2 gelatine leaves, soaked in cold water for 10 minutes
- 12 granadillas,pulp removed
- 60 g Castor sugar
- 6 free-range egg whites
- Greek yoghurt
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make the granadilla jelly:
- Scoop out the granadilla flesh and combine with the honey liqueur.
- Soften the gelatine leaves in cool water for 5 minutes and squeeze out any excess liquid. Add a tablespoon of hot water to dissolve, then combine with the granadilla mixture and pour into individual trifle moulds.
- Chill until set.
To make the lemon curd:
- Place all ingredients in a saucepan over a medium to high heat. Whisk continuously until the mixture begins to thicken, then lower the heat.
- Continue to whisk until the mixture coats the back of a spoon. Remove from the heat and leave to cool.
To serve:
- Crumble the ginger loaf over the granadilla jelly, then spoon over the lemon curd and Greek yoghurt.
- Beat the egg whites and caster sugar together until stiff peaks form.
- Spoon over the trifle and brown the meringue caps with a blowtorch until golden.
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