ED DIXON FOOD DESIGN - SUMMER TRIFLE, LIQUORICE CREAM AND GINGER CRUMBLE

The drool-worthy team over at ED DIXON FOOD DESIGN have got the perfect treat to get the spring/summer entertaining rolling. ip008-img_0010-2 Ed Dixon trifle styled with Kip&Co Fleur Peach linen napkins, $69 set of six INGREDIENTS 250g mascarpone 2 x packs gingernut biscuits 500ml milk 4 egg yolks ½ cup sugar 3 tbsp cornflour 1 tsp vanilla essence 1 pack liquorice 3 punnets berries – your choice of strawberries, blueberries, raspberries METHORD 1. Crush gingernut biscuits and set aside 2. Whip mascarpone until fluffy and set aside 3. Chop liquorice finely or blend in food processor 4. Combine milk and liquorice in saucepan and bring to the boil 5. Whilst milk is heating, in another saucepan whisk together egg yolks, sugar, corn flour & vanilla essence 6. Once milk has boiled, remove from heat and pour into egg mixture, whisking to combine 7. Return to heat, stir on low heat until it thickens, set aside to cool 8. Assemble ingredients in a large glass bowl in approximately 2cm layers – first the biscuits, then mascarpone cream, then berries and liquorice custard. Repeat until all ingredients are used. Perfect for a dinner party, feeds around 8 people

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