Ingredients
2 packets Aeroplane ‘Create a jelly’ jelly crystals
⅓ cup caster sugar
500ml boiling water
500ml Prosecco
825g tin peaches in syrup, drained
1 punnet raspberries
Kataifi Discs
375g Antoniou Kataifi Pastry
125g butter, melted
White chocolate cream
150ml thickened cream
200g white cooking chocolate
450ml thickened cream
1 tsp vanilla bean paste
For decorating
Fresh peaches and raspberries
Recipe Tips
Trifle dish
For this trifle recipe we used a 20cm glass trifle dish.
Muffin pans
To make 25 discs, we used two 12 cup muffin pans.
Hot syrup, cold Kataifi
Ensure the syrup is hot and the Kataifi discs are cold when the syrup is poured over them.
Method
For this Kataifi Pastry recipe, take your fresh Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
For the jelly
Place the jelly crystals and sugar in a large bowl. Stirring the mixture constantly with a whisk, add the boiling water. Whisk constantly until the crystals and sugar have completely dissolved. Pour the liquid into the trifle dish. Slowly add the prosecco and stir gently to combine. There will be a layer of foamy bubbles from the prosecco that will have formed. Using a spoon, remove as much of the foam as possible.
Drain the peach slices and set aside, reserving the syrup for later use.
Refrigerate jelly for approx. 2 hours until partially set. Push the peach slices into the jelly, to submerge them slightly. Add the raspberries to the jelly, arranging them in a single layer around the edge of the bowl. Refrigerate until set, at least 6 hours, or ideally overnight.
For the Kataifi discs
Preheat the oven to 210 degrees C. Place the Kataifi Pastry in a large bowl and using your fingers, separate the strands and tear the Kataifi into shorter strands.
Pour the butter over the Kataifi and using your hands massage through until all the strands are evenly coated. Place a small amount of the Kataifi into each muffin cup of the pan & continue to fill each one until the Kataifi is evenly distributed between the 24 cups. Press each disc down gently. Bake for 16-18 minutes or until the discs are golden. Remove from the oven and allow to cool completely.
For the cream
Place 150ml thickened cream & the chocolate in the top of a double boiler over medium heat. Stir until the mixture is completely smooth. Transfer to a bowl and refrigerate for two hours.
Remove from the fridge and place in a large mixing bowl. Using an electric mixer, beat the chocolate cream for a minute. Add the 450ml thickened cream & vanilla to the bowl, using a spatula mix to combine, ensuring the white chocolate cream has been scraped from the bottom of the bowl. Beat with an electric mixer on medium speed until the cream is thick.
Assembling the trifle
Heat the reserved peach syrup in a saucepan until it just starts to boil. Spoon a tablespoon of the hot syrup over each Kataifi disc. Allow the discs to sit for 5 minutes. Place a layer of the discs upright on top of the jelly layer, using as many as required to create an even layer. If there is any leftover syrup, drizzle it over the layer of Kataifi discs. Next, spoon the cream over the Kataifi and top with fresh peaches and raspberries and any extra Kataifi discs if you have them.
Recipe by the Sydney Food Sisters.