Milk tart éclair trifle with pinotage jelly and naartjie syrup – Food & Home Magazine
This milk tart éclair trifle with pinotage jelly and naartjie syrup is a proudly South African twist on a Christmas favourite. No need to wait until December!
Ingredients
- <h3>Eclairs</h3>
- 75g cake flour
- 40g butter, cubed
- 125ml (½ cup) water
- 2 large eggs, lightly beaten
- <h3>Milk tart filling</h3>
- 500ml (2 cups) milk
- 1 cinnamon quill
- 40ml cornflour
- 45ml (3 tbsp) castor sugar
- 5ml (1 tsp) ground cinnamon
- 2,5ml (½ tsp) vanilla essence
- 4 large egg yolks
- 2 large egg whites
- <h3>Pinotage jelly</h3>
- 3 (2g) gelatine sheets
- 310ml (1¼ cups) pinotage wine
- 30ml (2 tbsp) sugar
- 2 whole star anise
- <h3>Naartjie caramel</h3>
- 225g castor sugar
- 225ml naartjie juice
- <h3>To serve</h3>
- 500ml (2 cups) fresh cream, whipped to soft peaks
- 60ml (4 tbsp) icing sugar, sifted
- 225g castor sugar, to dip and to make spun sugar
- edible gold stars (optional)
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