“If you're not keen on the caramel crown, add chopped peanut brittle”
“Set the panna cotta in the dish the day before”
RED JELLY, POACHED NECTARINE AND PAVLOVA TRIFLE WITH STICKY CORNFLAKES
“This is my favourite! I am a big fan of jelly and pavlova. I used Woolies' Christmas pavlova, but you can make your own, visit taste.co.za for our recipe.”
Serves 6 to 8
EASY
Preparation: 30 minutes, plus overnight setting time
Cooking: 30 minutes
strawberry-flavoured jelly 3 × 80 g boxes
verjuice or water 2 cups
ripe nectarines or peaches 12
honey 4 T rose essence 1 T (optional)
cream 1 cup
Woolworths double-cream plain yoghurt 2 cups
caster sugar 120 g
cornflakes 150 g
Woolworths pavlova 1
raspberries 350 g
Prepare the jelly according to package instructions. Pour into a trifle bowl and chill until set. Pour the verjuice or water into a pan. Make a small cross incision in the base of the nectarines or peaches using a sharp knife. Add the honey and fruit to Return the syrup to the heat and simmer for 30 minutes. Cool, then chill. Whip the cream and fold into the yoghurt. Place the sugar in a pan and melt over a gentle heat, swirling a few times until golden. Quickly stir in the cornflakes and spoon onto a sheet of greaseproof paper. Allow to set and cool. These can be made the day before, but make sure they are covered tightly and do not store them in the fridge. To assemble, place the fruit onto the jelly with some syrup. Add half the cream, then break over big pieces of meringue so you can still see their shape. Add more cream, the raspberries and break over the cornflakes.
