Recipe: A Mouthwatering Concorde Pear and Damson Trifle

You can’t beat a decent trifle. And this delicious recipe from Paula Leavy, Chef de Partie at Locks Brasserie is absolutely fantastic.

It may seem like there’s a lot of steps and ingredients but it’s defintiely worth it. Why not give it a go?

SERVES 4

Damson Gin

• 40ml Gin
• 3/4 Ripened Damsons

Ladyfingers

• 2Egg Yolks
• 2Egg Whites
• 20g Sugar
• 55g Flour
• 1 tbs of Sugar

Plum Jelly

• 160g Plums
• 40g Sugar
• 20ml Damson Gin
• 20ml Gin
• 1/2 Lemon
• 1 Leaf of Gelatine

Pear Jelly

• 320ml Pear juice
• 40ml Gin
• Qs Sugar
• 2,5 Leaves of Gelatine
• 1/2 Lemon

Whipped Brulee

• 35g Sugar
• 40g Egg Yolk
• 200ml Cream
• 40g Milk
• 1 Vanilla Pod
• 1/2 Gelatine Leaf

Garnish

• 40g Hazlenuts
• 3 Concorde Pears

Method

Damson Gin

1. Place the damsons in a clean sterilized jar and cover with the gin
2. Leave for at least two months

Ladyfingers

1. Sabayon the yolks and  sugar
2. Whisk in sieved flour very slowly
3. Whisk the whites and vinegar to soft peaks
4. Add the rest of the sugar and whisk until glossy
5. Fold the whites into the yolk mixture
6. Pipe onto trays and dust with sugar
7. Bake in the oven at 180C for 8 – 10 minutes
8. Allow to cool
9. Soak the ladyfingers in the warmed Damson Gin

Damson Jelly

1. Bring all the ingredients except the gelatine to a boil and simmer under tender
2. Blitz in the thermo and pass
3. Take the liquid bring to a boil and add the softened gelatine
4. Set in an even 2” layer above the ladyfingers
5. Chill to set

Pear Jelly

1. Bring the juice and gin to the boil
2. Season with lemon juice, sugar and salt
3. Add the softened gelatine
4. Set in an even 2” layer above the damson jelly
5. Chill to set

Whipped Brulee

1. Cook the brulee
2. Add the gelatine
3. Leave to set in the fridge overnight
4. Whisk in the kitchen aid to soft peaks
5. Pipe the mixture onto the pear jelly
6. Chill

Garnish

1. Slice half the pears thinly and brush with sugar syrup
2. Leave in the dehydrator for 24hrs
3. Dice the remaining pears and vacpac with a tbs of sugar syrup on 70
4. Toast hazelnuts in butter and roughly chop

Paula Leavy is one of the five finalists in the Euro-Toques competition for Young Chef of the Year. The final will take place on Sunday 24th  November and the winner will be revealed at an exclusive event that evening.