Peter Gilmore’s Quince and Pecan Trifle Recipe

Name: Peter Gilmore’s Quince and Pecan Trifle Recipe
Ingredients: 50 gm couverture white chocolate (such as Callebaut or Valrhona), cut into 4 pieces; 150 gm (1¼ cups) pecans; 50 gm currants, soaked in 150ml Pedro Ximénez sherry or Port overnight; Crème caramel; Grapeseed oil, for brushing; 380 gm (⅔ cup) caster sugar; 180 gm egg yolks (about 10 yolks); 2 eggs; 1 litre (4 cups) milk; Poached quince and jelly; 150 gm caster sugar; 1 vanilla bean, split, seeds scraped; 2 large quince; 2 titanium-strength gelatine leaves, softened in cold water for 3 minutes; Sponge cake; 150 gm caster sugar (2/3 cup); 6 eggs; 150 gm plain flour, sieved (1 cup); Gretchen’s honey cream; 375 ml pouring cream (1½ cups); 1½ tbsp honey, such as Australian bush honey or thyme-flower honey

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Peter Gilmore’s quince, pecan, and crème caramel trifle with Gretchen’s honey cream is a showstopping dessert that’s elegant, rich, and unforgettable.

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Ingredients

50 gm couverture white chocolate (such as Callebaut or Valrhona), cut into 4 pieces
150 gm (1¼ cups) pecans
50 gm currants, soaked in 150ml Pedro Ximénez sherry or Port overnight
Crème caramel
Grapeseed oil, for brushing
380 gm (⅔ cup) caster sugar
180 gm egg yolks (about 10 yolks)
2 eggs
1 litre (4 cups) milk
Poached quince and jelly
150 gm caster sugar
1 vanilla bean, split, seeds scraped
2 large quince
2 titanium-strength gelatine leaves, softened in cold water for 3 minutes
Sponge cake
150 gm caster sugar (2/3 cup)
6 eggs
150 gm plain flour, sieved (1 cup)
Gretchen’s honey cream
375 ml pouring cream (1½ cups)
1½ tbsp honey, such as Australian bush honey or thyme-flower honey