Marcus Wareing’s quince, rosemary and honey trifle

Name: Marcus Wareing's Quince Rosemary and Honey Trifle
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: British
Ingredients: 3 quinces, peeled, cored, and sliced; 2 sprigs rosemary; 100g honey; 200g sponge cake, cubed; 500ml custard; 300ml double cream, whipped; 50g toasted almonds

Dive into the world of gourmet desserts with Marcus Wareing's Quince, Rosemary and Honey Trifle, a dish that balances the tartness of quince with the sweetness of honey and the aromatic touch of rosemary. This trifle, a splendid concoction by Marcus Wareing, is not just a dessert but a journey through textures and flavors that promise to elevate your dining experience.

Brief Description of the Recipe

Marcus Wareing's Quince, Rosemary and Honey Trifle is an exquisite dessert that layers the nuanced flavors of poached quince, fragrant rosemary, and sweet honey with the softness of Madeira cake, all enveloped in a creamy custard and topped with a light crème fraîche and double cream blend, flavored with clementine zest.

Cultural or Historical Context

Trifles have been a staple in British dessert cuisine for centuries, known for their layered beauty and versatility. Marcus Wareing adds a contemporary twist to this classic by incorporating quince, a fruit with ancient roots and a unique flavor, and combining it with rosemary and honey, ingredients that have been used in cooking for their aromatic and sweetening properties since time immemorial.

Ingredients List

For the Trifle:
- Honey (250g)
- Rosemary (1 sprig)
- Quince, peeled, quartered, and cored (2 large, 550g)
- Gelatine leaves (3)
- Madeira cake, diced (200g)
- Dry sherry (25ml)
For the Custard:
- Milk (150ml)
- Double cream (150ml)
- Rosemary sprigs (3)
- Egg yolks (4)
- Caster sugar (50g)
- Gelatine leaves (2)
For the Cream:
- Double cream (150g)
- Crème fraîche (100g)
- Clementine zest (1, finely grated)

Preparation Instructions

The trifle's preparation is divided into three main parts: poaching the quince in a honey-rosemary-water mixture, making the rosemary-infused custard, and whipping the cream with clementine zest. Each layer is carefully assembled in a trifle bowl, starting with the quince and Madeira cake at the bottom, followed by the custard, and finally topped with the whipped cream mixture.

Storage and Reheating

This dessert is best enjoyed fresh but can be refrigerated for up to 4 hours before serving. It's not recommended for freezing or reheating due to its delicate components.

Nutritional Information

A detailed nutritional breakdown would depend on the specific ingredients used but expect a high calorie and sugar content due to the honey, Madeira cake, and double cream.

Frequently Asked Questions

Can I use other fruits instead of quince?
- While quince is preferred for its unique flavor, pears or apples could be used as substitutes, though the taste profile will change.
Is there a non-alcoholic alternative to sherry?
- Yes, you can use a sherry vinegar diluted with water or grape juice as a non-alcoholic substitute, adjusting the quantity to taste.

This recipe is a testament to Marcus Wareing's culinary expertise, offering a dessert that's as delightful to the palate as it is to the eye. Whether for a special occasion or a lavish dinner party, this trifle promises to be a showstopper.

Original recipe by Marcus Wareing, as detailed on his official website and Foodies Magazine.