Ingredients
| 500ml warm water | |
| 20g activated yeast | |
| 350g caster sugar | |
| 480g strong bread flour | |
| ½ teaspoon salt | |
| 8 gelatine leaves | |
| 1.5kg frozen raspberries, defrosted | |
| 200g white chocolate | |
| 200ml cream | |
| 1kg mascarpone (I used Tararua brand) | |
| 400g raspberry jam | |
| 500ml custard (I used Tararua brand) | |
| 500ml neutral oil, plus a little extra | |
| 500g fresh raspberries |
Trifle is a Christmas icon. Raspberries are a summer icon. Frybread is a New Zealand icon. So, this dish was destined to happen. This recipe is a whopper, so feel free to halve it; that said, sometimes more is more.
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Instructions
| 1. | Put the warm water into a bowl and add the yeast and 50g caster sugar. |
| 2. | Stir to dissolve, cover with a cloth and allow the yeast to activate for 10 minutes until the surface looks foamy. |
| 3. | Put the flour in a large bowl and make a well in the centre. |
| 4. | Add the water and yeast, and mix on low speed in an electric beater with kneading prongs until it begins to form a shaggy dough. |
| 5. | Add the salt and continue to mix for 6-7 minutes until the dough starts to come away from the sides of the bowl. |
| 6. | Lightly oil a clean bowl, add the dough, cover with a cloth and place it somewhere draught-free to prove for one hour. |
| 7. | Soak the gelatine in cold water for 10 minutes. |
| 8. | To make the raspberry sauce, put 1kg defrosted raspberries in a pot with 500ml water and the remaining 300g caster sugar and bring to a simmer. |
| 9. | Blitz the berries then strain to remove the seeds. |
| 10. | While the sauce is hot, add the squeezed-out gelatine, stir and keep aside at room temperature. |
| 11. | Break the white chocolate into pieces, put into a bowl with the cream and gently melt in the microwave. |
| 12. | Put the melted chocolate into a large bowl with the mascarpone, raspberry jam and custard and fold together until soft and evenly mixed. |
| 13. | Put into a piping bag with a wide nozzle. |
| 14. | By now the dough should have doubled in size, so knock it back to collapse it, then put into a piping bag with a 2cm nozzle. |
| 15. | Put 500ml oil into a medium-sized pot and heat to 170°C. |
| 16. | Holding the piping bag just above the hot oil, pipe out cherry-tomato-sized pieces, snipping them off with scissors into the oil. |
| 17. | Cook 6-7 frybread at a time for 3 minutes until light golden. Repeat for the remaining dough. |
| 18. | Take a trifle dish (mine has a 20cm diameter and is 20cm tall) and cover the bottom with a layer of frybread, then pour over half the raspberry sauce. |
| 19. | Pipe over half the mascarpone mix and spread evenly (piping helps to keep the layers separate – you could spoon it on but don’t press too hard or the raspberry sauce will flood over the custard layer and spoil the look). |
| 20. | Spoon in the remaining defrosted raspberries and top with the remaining fry bread. |
| 21. | Pour over about three-quarters of the remaining raspberry sauce. |
| 22. | Pipe on the remaining mascarpone mix and spread evenly. |
| 23. | Add the fresh raspberries to the remaining raspberry sauce and crush with a whisk to make a chunky raspberry topping. |
| 24. | Spread this to cover the top of the trifle. Put into the fridge for 3 hours to fully set. |
Food styling, recipes & photography David Neville