- 200 ml Lime juice strained
- 100 ml simple syrup
- 3 1/3 leaves Gelatine
- 5 Eggs room temperature
- 150 g caster sugar
- 140 g Flour sifted
- 25 g desiccated coconut toasted
- 50 g Butter melted
- 1 teaspoon vanilla essence
- 75 ml sugar syrup with a little lime zest julienne
Coconut Praline Cream
- 200 ml thickened cream
- 50 g caster sugar for the cream
- 200 g caster sugar
- 50 g desiccated coconut
- Preheat the oven to 160° Celsius.
- To make the jelly, place the sugar syrup and the lime juice in small saucepan and warm until it is as warm as a bath.
- Soak the gelatine in cold water and once soft squeeze out the excess water and whisk into the juice.
- Once dissolved strain into pouring jug.
- Pour 50ml into each glass you are going to serve them in and refrigerate until set.
- Set aside the rest at room temperature.
- To make the sponge, crack the eggs into an electric mixer, add the sugar and vanilla and beat with a whisk until light and fluffy.
- Fold in the other ingredients gently and spread out into a lined flat baking tray to about one centimetre thick (it will rise a little).
- Bake for about 30 minutes until a skewer comes out clean.
- Invert onto a cake rack to cool.
- Once cool, cut out 8 circles the same size as your serving glass.
- To make the custard, score the side of the vanilla bean and scrape the seeds out and put in a pot with the cream and lime zest.
- Whisk the sugar and egg yolks till light and creamy.
- Pour half of the cream onto the yolks and stir and then return to the pot and cook over a low heat.
- Stir constantly until it coats the back of the spoon.
- Be VERY careful not to overcook it or you will have scrambled egg.
- Once ready, strain it into a bowl that is sitting in an ice water bath.
- Stir from time to time to stop a skin forming.
- To make the praline cream, whip the cream to soft peaks with the sugar (50g) and set aside.
- Heat the sugar (200g) in a heavy-based pan until it starts to melt, as it reaches a golden colour add coconut.
- When it starts to colour pour onto a piece of silicone paper on a cold surface.
- Be careful or it will burn your bench top.
- Once cool, break into little chunks with your hands.
- Fold the chunks through the cream just before serving.
- Place a disc of sponge on top of the set jelly, then spoon over some syrup to soak the sponge.
- Add a layer of custard, then another layer of sponge and syrup and then another 50ml of jelly, put in the fridge to set.
- Once set put the last layer of custard and put in the fridge to set otherwise it will not hold up the cream.
- You can leave the trifles in the fridge for up to two days at this stage, and then when you are ready to serve, place a good dollop of cream on each trifle and enjoy.