Nathan Outlaw’s Restaurant Nathan Outlaw: Rhubarb & orange trifle
Discover the delights of Nathan Outlaw's Restaurant Nathan Outlaw: Rhubarb & Orange Trifle, a quintessentially British dessert that brings together the tartness of rhubarb with the sweet citrus burst of orange in a layered spectacle of textures and flavors. This dessert is a testament to Nathan Outlaw's innovative approach to British cuisine, blending traditional ingredients with modern culinary techniques to create something truly special.
Brief Description of the Recipe
Nathan Outlaw's Rhubarb & Orange Trifle combines soft sponge, tangy rhubarb jam, aromatic orange jelly, rich custard, and a light whipped cream topping. It's a dessert that promises to impress with its balance of flavors and elegant presentation.
Cultural or Historical Context
Trifle is a classic British dessert with a history dating back to the 16th century. Traditionally, it consists of sponge cake soaked in sherry or another fortified wine, layered with fruit, jelly, and custard, and topped with whipped cream. Nathan Outlaw's version of this dessert modernizes the classic by focusing on the pairing of rhubarb and orange, showcasing his commitment to celebrating British produce.
Ingredients List
- For the Rhubarb Jam: Rhubarb, unsalted butter, caster sugar, ginger beer.
- For the Sponge: Large eggs and egg whites, caster sugar, icing sugar, ground almonds, plain flour, melted butter.
- For the Rhubarb and Orange Jelly: Bronze leaf gelatine, freshly squeezed orange juice, water, caster sugar, rhubarb.
- For the Custard: Whole milk, double cream, large egg yolks, caster sugar, cornflour.
- For the Whipped Cream: Double cream, vanilla pod, icing sugar.
- To Finish: Flaked almonds, toasted.
Preparation Instructions
- Rhubarb Jam: Cook rhubarb with butter, sugar, and ginger beer until soft and syrupy, then blend until smooth.
- Sponge: Whisk egg whites to peaks, incorporate sugars and almonds, fold in flour and melted butter, then bake. Once cooled, spread with jam and roll into a Swiss roll, slicing to fit serving glasses.
- Jelly: Soften gelatine in water, cook orange juice with sugar and rhubarb, then set aside rhubarb pieces. Dissolve gelatine in the juice, cool, and pour over sponge in glasses.
- Custard: Boil milk and cream, whisk egg yolks with sugar and cornflour, combine, and cook until thickened. Sieve, cool, and layer over jelly.
- Whipped Cream: Whip cream with vanilla seeds and icing sugar to soft peaks, then layer on top of custard.
- Finish: Decorate with dried rhubarb and toasted almonds.
Storage and Reheating
Trifles are best enjoyed fresh but can be refrigerated for up to 2 days. Due to the layered nature, reheating is not recommended.
Nutritional Information
This dessert is rich in flavors and textures, with the nutritional content varying based on the ingredients' quantities. It's a treat meant for special occasions, combining the natural sweetness of fruit with the indulgence of cream and custard.
Frequently Asked Questions
- Can I substitute any ingredients? While specific ingredients like rhubarb and orange are central to the flavor profile, you can experiment with different types of sugar or use a gluten-free flour blend for the sponge.
- Is it possible to make a lighter version? Yes, you can use lighter alternatives such as skimmed milk for the custard and a reduced-fat cream for the topping, though this will alter the texture and taste slightly.
In summary, Nathan Outlaw's Rhubarb & Orange Trifle is a modern twist on a classic British dessert, perfect for those looking to impress at a dinner party or enjoy a luxurious treat at home. With its layers of texture and flavor, it's a celebration of British produce and culinary creativity. The original recipe is attributed to Nathan Outlaw, showcasing his expertise in blending traditional and modern British culinary practices.