serves
3
prep
10 minutes
cook
25 minutes
difficulty
Mid
serves
3
people
preparation
10
minutes
cooking
25
minutes
difficulty
Mid
level
Stream free On Demand
Honey
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G
Watch The Full Episode Here
G
Ingredients
Shortbread crumb
- 200 g butter, room temperature
- 100 g caster sugar
- 300 g plain flour
Honey bourbon caramel
- 50 g butter, room temperature
- 50 g brown sugar
- 50 g bourbon
- 1 vanilla bean pod, split and seeds scraped (reserve the pod)
- 50 g honey
- salt
To serve
- 200 g thickened cream, cold
- 1 tbsp honey
- 2 fresh peaches, diced
- 3 mint sprigs
Instructions
- Preheat the oven to 180˚C (160˚C fan-forced) and line a baking tray with baking paper.
- To make the shortbread crumb; in a stand mixer fitted with the whisk attachment, cream the butter on high speed, until pale. Gradually add the sugar and beat for a further 1-2 minutes. Add the flour and mix on low speed until the dough comes together.
- Turn the shortbread dough out onto the baking tray and roll out to 5 mm thick. This will give a consistent bake. Bake for 18-20 minutes. Remove from the oven and allow to cool. Crumble according to preferred size.
- To make the honey bourbon caramel, in a medium saucepan, melt the butter and brown sugar. Add the bourbon and cook for 2-3 minutes to cook off the alcohol.
- Reduce the caramel to a simmer and add the reserved vanilla pod (keep the seeds for the cream). Add the honey and a pinch of salt and fold through. If using immediately, chill the mixture over an ice-bath so it doesn't melt the cream in the trifle.
- For the cream, whip the cream in a large mixing bowl until doubled in size. Add the vanilla seeds and a tablespoon of honey for sweetness.
- Layer the whipped cream, peaches, mint, honey bourbon caramel and shortbread crumble into trifle dish or serving glasses.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Honey
