skills|12 chefs Jenny Flynn
FAITHLEGG HOUSE, WATERFORD
A Wexford native, Jenny grew up in the countryside surrounded by an abundance of fresh fruit and vegetables, spending hours working alongside her grandmother in the kitchen preparing homemade jams and breads. Her passion endures in her quest to source foods from the finest local artisan and producers, bringing guests and diners at Faithlegg, where she is head chef, on a foodie trip from the beaches of the county, along the coast and then up inland.
CHRISTMAS TRIFLE In my house growing up everyone had to make something for Christmas dinner to make it a true family affair; I was usually given the task of preparing all the vegetables. My older sisters had the less taxing job of the dessert. The humble trifle. As I expanded my vegetable repertoire to include roast cleric, creamed Brussels with smoked bacon, roasted chestnuts and orange and potato dishes, my sisters’ trifle became a running joke. Every year the big reveal followed by a swift let down… custard not set, custard too set (even the foolproof packet with a bird), too much sponge, not enough fruit, too much fruit, jelly didn’t set. Finally, it was my year to have a go at the trifle and this is my recipe to elevate the humble trifle into something magical and delicious. Happy Christmas and I hope you enjoy my little food memory. JELLY BASE 1 large tin of black cherries, strain and keep syrup 400ml A good pinch of ginger and mixed spice 1 clove 1 star anise 300g chocolate sponge 3 leaves gelatin 1 tot of sherry or kirsch (optional) CUSTARD 1 vanilla pod 600ml cream 150g caster sugar
4 large free-range egg yolks Zest of 2 oranges 25g cornflour 1-2 tbsp milk DECORATION 600ml cream, whipped 1 orange sliced into thin rounds 250g mixed berries 100g caster sugar Chocolate shavings Chocolate mousse and tuille biscuits (optional)
JELLY BASE Allow the gelatin sheets to bloom in ice-cold water. Warm the syrup with the spices until hot but not boiling. Cube the sponge and put in the base of the trifle mould with cherries. Add the softened gelatine to the hot syrup and stir to dissolve completely. Add a tot of sherry or kirsch if you like. Strain over the sponge and allow it to cool, then set in the fridge CUSTARD Boil the cream and orange zest, beat the egg yolks, sugar and scraped vanilla pod together until light and fluffy, dissolve cornflour in a small amount of milk, mix thoroughly to ensure no lumps remain. Pour over some of the boiled cream, continue whisking until all cream has been added
then return to the heat and heat gently until the custard coats the back of a spoon. Strain and allow it to cool. Place the orange rounds inside the edge of the mould above the set jelly layer. Pour in the custard, which will hold them in place. Return to the fridge to chill overnight.
DECORATION Put the berries in a saucepan with the 100g caster sugar and heat until the sugar is dissolved and the berries are beginning to soften but still holding their shape, then allow it to cool. Pour the berry compote over the chilled trifle. Top it with the whipped cream and chocolate shavings. Decorate with the chocolate mousse and tuile biscuits if using.
44 | ICA HOME & LIVING | WINTER 2016
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