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Coconut custard trifle

Jean-Christophe Novelli from Food Uncut
Jean-Christophe Novelli takes trifle to another level in this luxurious layered dessert of sponge, coconut custard, berries, and jelly with mascarpone topping

Coconut custard trifle

Method

1. Heat the sugar, flour, salt and butter along with the eggs. Stir vigorously as though making a roux.

2. In a separate saucepan, heat the coconut milk with a vanilla pod. Bring to the boil.

3. Add the milk slowly to the roux mixture, whisk continuously. Cook for 15 minutes. Strain through a fine strainer, cover with a greaseproof lid and refrigerate until cold.

4. Sprinkled the boudoir biscuits with Kirsch and use them to line the base of 4 balloon wine glasses.

5. In a hot pan, colour the berries with a little caster sugar and flambé with kirsch. Drain and reserve the berries, straining the liquid into a small saucepan. Heat the liquid gently. Leave the berries to cool in the fridge

6. Soak the gelatine in a little water to soften. Add to the hot liquid from the berries and stir in well until dissolved. Strain through a fine strainer and cool slightly. Divide the liquid equally between the glasses and leave to set in the fridge for 2 hours

7. Spoon the custard on top of the jelly. Beat the kirsch into the mascarpone cheese and top the custard with it. Refrigerate until set.

8. Sprinkle the cocoa powder over the mascarpone topping.

9. Gently spoon the cooled berries on top and garnish with a sprig of mint. Dust lightly with icing sugar and serve.