Personal

Car Stuff

Extras

Moscato, raspberry and panettone trifles

Wondering what to do with leftover panettone? We've toasted little cubes and layered it in glasses with jelly and mascarpone for a simple trifle. Start this a day ahead to set the jelly. From: gourmettraveller.com.au SERVES 8-10

200 gm panettone, cubed
30 gm butter, melted and cooled
30 gm raw sugar
300 gm mascarpone
200 ml pouring cream
70 gm brown sugar
40 ml brandy, plus extra to serve
125 gm raspberries, to serve
To serve: icing sugar
Pink moscato jelly
375 ml pink moscato
55 gm (¼ cup) caster sugar
Thinly peeled rind and juice of 1 orange
1 vanilla bean split, seeds scraped
2½ titanium-strength gelatine leaves, softened in cold water for 3-5 minutes

For pink moscato jelly, stir moscato, sugar, orange rind and juice, vanilla bean and seeds with 125ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and remove from heat. Squeeze excess water from gelatine and stir into moscato mixture until dissolved. Strain into a container (discard vanilla bean and rind) and refrigerate until set (overnight). Jelly can be made several days ahead.

Preheat oven to 200C. Combine panettone, butter and sugar in a bowl and stir to coat well. Toast in the oven on a baking tray lined with baking paper, turning occasionally (6-8 minutes), then set aside to cool.

Whisk mascarpone, cream, sugar and brandy in a bowl until smooth and thick, then set aside.

Spoon a little jelly into the bases of small serving bowls or glasses, top with a few cubes of toasted panettone, then drizzle with a little extra brandy. Spoon mascarpone mixture on top and refrigerate until required (this can be done several hours in advance). Serve trifles scattered with raspberries and dusted with icing sugar.