Swapping sherry for prosecco in our take on pudding week’s showstopper challenge!
Pudding week is always a favourite of ours, and we had a real tough time choosing what bake to do this week, as the call of a steamed pudding is hard to resist. However, knowing that we’ve got at least 1 steamed pudding recipe planned for the coming winter months, we settled on the showstopper. A trifle terrine, essentially just a trifle dessert that you can turn out of its tin or dish so it needs to be firm enough to hold shape without adding too much gelatine to make it rubbery!
Prosecco was a no brainer, trifle without alcohol is criminal, so our favourite tipple was what we went for to form the first layer of the trifle, a prosecco jelly scattered with whole blackberries. Then we went for a panna cotta layer rather than a set custard as we find it both a simpler bake and a more reliable set which was important as we decided to have a blackberry panna cotta core running through a layer of lemon panna cotta (a snazzy looking layer once cut but surprisingly easy to put together!) Then the base was a lemon sponge that had whole black berries folded through for gorgeous bursts of flavour and tartness!
To create your blackberry panna cotta core, you need to make this first, pop it in a flat box or tin lined with cling film to set up in the fridge. Then pull it out and cut out circles, chop them in half and stack them on top of each other, then lay this on top of your layer of set prosecco jelly. After you’ve made your lemon panna cotta then you can just pour this on top, make sure to let it cool a little before though otherwise you’ll just melt the blackberry core and lose its shape!
Lining your tin with cling film is a must, otherwise you’ll have a nightmare turning it out at the end. it should set in an hour or 2 once all assembled but we left ours overnight just for good measure (the advantage of being free of the tent’s time constraints!)
Handy tip – leftover prosecco with some leftover blackberries in the glass is the perfect thing to sip on whilst making this!
- 100g caster sugar
- 100g butter
- 2 eggs
- 100g self raising flour
- 1tbsp milk
- zest of 2 lemons
- 50g blackberries
- 250ml prosecco
- 2 tbsp sugar
- 2 gelatine leaves
- 30g frozen blackberries
- 75g frozen blackberries
- 50g sugar
- 150ml full fat milk
- 200ml double cream
- 3 gelatine leaves
- juice & zest of 2 lemons
- 50g sugar
- 150ml milk
- 200ml cream
- 3 leaves gelatine
- Cream together the butter and sugar till pale, add the eggs one by one till combined.
- Add the flour and milk until fully incorporated.
- Fold in the lemon zest and blackberries.
- Pour into a lined, small rectangular tin or baking tray.
- Bake at 180C for 20-25mins.
- Line your loaf tin with cling film.
- Heat the prosecco in a small saucepan with the sugar until boiling.
- Soak the gelatine leaf in water for 5mins.
- Add to the boiling prosecco and bring back to the boil, giving a quick stir to mix in the gelatine.
- Pour the prosecco jelly into the prepared loaf tin and place in the blackberries.
- Leave in the fridge for a couple of hours till set.
- Whilst your jelly is setting, make your first panna cotta.
- Bring the sugar and blackberries with a tablespoon of water to a boil in a small saucepan to create a compote.
- Blitz the blackberry compote slightly and put through a sift to strain the seeds and pulp.
- Soak the gelatine leaves in water for 5mins until soft.
- Put the blackberry juice into a saucepan with the cream and milk and bring to a simmer.
- Add the gelatine leaves and bring to the boil again giving a quick stir.
- Pour into a small baking tray or container lined with cling film and leave in the fridge to set for 2 hours, or until firm.
- Once your jelly and blackberry panna cotta have set, and your cake is baked and cooled, make your lemon panna cotta.
- Bring the milk, cream and lemon juice & zest to a boil.
- Soak the gelatine leaves in water for 5mins until soft.
- Add the gelatine to the lemon cream and bring to a simmer once again.
- Remove from the heat and set aside to cool whilst you assemble your terrine.
- Using a small 1.5″ cutter, cut as many disk as your can get out of your blackberry panna cotta and cut them in half to create semi-circles of panna cotta.
- Line the semi-circles on top of the prosecco jelly to create a continuous line of panna cotta, return back to the fridge to firm up.
- Once the lemon panna cotta is cooled, pour over the prosecco jelly & blackberry panna cotta and pop back in the fridge till it begins to set.
- After about an hour in the fridge, place your layer of sponge on top of the panna-cotta (you may need to trim your sponge slightly to fit the loaf tin), return back to the fridge for another hour or over night to let the trifle terrine fully set.
- Once set, turn our and slice to serve, the cling film should allow the jelly to smoothly come out the of the loaf tin.
