Maggie Beer's macadamia, aniseed myrtle and bush honey trifle

Name: Maggie Beer's macadamia, aniseed myrtle and bush honey trifle recipe
Ingredients: 30ml verjuice; 30g caster sugar; 50ml water; 1 tsp ginger, finely grated; 50g raw macadamia nuts, roughly chopped; ½ tsp salt flakes; 35g unsalted butter, melted; 2 eggs; 55g caster sugar; 55g plain flour, sifted; 6g gelatine leaves; 80ml water; 80ml verjuice; 40g white sugar; 2 tsp davidson plum powder; 40g davidson plum flesh, deseeded, finely chopped; 4g gelatine leaves; 80ml full cream milk; 80ml pure cream; 1 tsp ground aniseed myrtle; 1 tbs caster sugar; 3 egg yolks, lightly beaten; 20g unsalted butter, room temperature; 3g gelatine leaves; 100ml pure cream; 2 tbs bush honey; 50g crème fraiche

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This recipe appeared on S5:E5 of the Great Australian Bake Off.

Verjuice Sponge Syrup

30ml verjuice
30g caster sugar
50ml water
1 tsp ginger, finely grated

Macadamia Sponge

50g raw macadamia nuts, roughly chopped
½ tsp salt flakes
35g unsalted butter, melted
2 eggs
55g caster sugar
55g plain flour, sifted

Davidson Plum Jelly

6g gelatine leaves
80ml water
80ml verjuice
40g white sugar
2 tsp davidson plum powder
40g davidson plum flesh, deseeded, finely chopped

Aniseed Myrtle Custard

4g gelatine leaves
80ml full cream milk
80ml pure cream
1 tsp ground aniseed myrtle
1 tbs caster sugar
3 egg yolks, lightly beaten
20g unsalted butter, room temperature

Bush Honey Cream

3g gelatine leaves
100ml pure cream
2 tbs bush honey
50g crème fraiche

Method

1.

Preheat oven to 180C fan forced. Line a baking tray with 3 layers of plastic wrap. Line the inside of 15cm x 4cm high square pastry frame with acetate, 1 cm higher than the frame and place on plastic lined baking tray.
2.

For the verjuice syrup. Add verjuice, sugar and water into a small saucepan and bring to the boil, remove from heat and stir in grated ginger. Set aside.
3.

For the sponge. Roughly chop macadamia nuts and toast in oven for 3 -5 minutes or until golden. Remove from oven, sprinkle with salt flakes and set aside. In a small saucepan, melt the butter, set aside. Place eggs and sugar in a large heatproof bowl over a saucepan of simmering water, whisk for approximately 5 minutes or until thick and pale, remove from heat and transfer to clean bowl and continue whisking for 5 minutes or until cool. Fold in sifted flour, add toasted macadamias and melted butter, stir to combine. Pour batter into 20cm x 30 cm lined cake tin and bake for 8-10 minutes or until golden and cooked through.
4.

Turn out on to a rack to cool. Cut sponge into 15cm x 15cm square and place upside down into base of pastry frame on the lined baking tray. Strain ginger syrup, discarding solids, brush sponge with approx. 1 tbsp of syrup and set tray aside in the fridge.
5.

For the jelly. Soak the gelatine leaves in chilled water until softened. Add water, verjuice, sugar and Davidson plum powder to a small saucepan, bring to the boil and remove from heat. Squeeze liquid from gelatin leaves, add to pan and stir until dissolved. Strain through a fine mesh sieve over a jug. Allow to cool, add chopped plums and set aside in fridge.
6.

For the custard. Soak the gelatine leaves in chilled water until softened. Add milk, cream, aniseed myrtle and sugar to a medium-sized saucepan and bring to the boil. Remove from heat. In a small bowl add ¼ of the warmed milk mixture to beaten eggs yolks, whisk to temper. Transfer tempered mixture back into saucepan and cook, stirring over low heat for 5 – 10 mins or until thickened and coats the back of a spoon. Set aside. Squeeze water from gelatine leaves, add to custard and stir until dissolved, whisk in butter. Allow to cool slightly, transfer 140ml to a jug and pour over sponge, carefully set tray in fridge or freezer until set.
7.

For the honey cream. Soak gelatine leaves in chilled water until softened. Add cream and honey to a small saucepan, bring to a simmer, remove from the heat and stir in squeezed-out gelatin leaves. Add crème fraiche and whisk to combine. Strain through a fine mesh sieve over a jug. Allow to cool slightly. Pour over set custard and chill until set. Pour jelly over set honey cream and return to fridge/freezer until set.
8.

To serve. Once jelly is set, carefully remove pastry frame. Using plastic wrap, transfer trifle carefully onto serving platter. Remove plastic wrap from the base by gently pulling it back under itself. Remove acetate and smooth edges with a warm knife. Serve.