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Dani Venns Summer Peach & Passionfruit 'Ginsecco' Trifle

Recipe by Dani Venn for Original Spirit Co. 
Over 18s only!
If you're looking for a Christmas dessert with a difference then read on! It's always been known that Peach and Passionfruit complement each other beautifully, but and when added to Gin it really is a match made in heaven.
That's why we just had to dedicate a flavoured gin featuring these wonderful summer flavours to our range. Our Summer Peach with Passionfruit Ginfusion is a solid summer favourite, and mixed with Prosecco it makes a wonderful holiday sip!
Our favourite foodie and Masterchef Alumni, Dani Venn has taken this peachy drop to a whole other level in her "Summer Peach & Passionfruit "Ginsecco" Trifle recipe... yes, you read that right "GINSECCO" Trifle!!!
We've taken gin desserts to a new level - Ginfusion in a trifle!

The Prosecco and Ginfusion jelly definately retains a slight fizz that you notice when its melting in your mouth! - Dani Venn

Gin & Prosecco makes for a slightly fizzy jelly that melts in your mouth!
This trifle truly tastes like summer with plump ripe juicy peaches and the slight tartness of passionfruit. The light acidity of the Prosecco and Ginfusion jelly cuts through the cream and custard to give the entire trifle a light, fresh taste. 
Dani Venn's Summer Peach with Passionfruit Ginsecco Trifle - the perfect Christmas or summer desert!

 

Dani was generous enough to donate this trifle to our team, and we demolished the whole thing in a couple of sittings. Take it straight from us - it is simply delicious and will take centre stage on a number of our holiday tables this year!

So pop on an apron (or, if like Dani you'd prefer a sequined gold dress), pour yourself a glass of Ginfusion and let's get started... 
Dani Venn for Original Spirit Co 

Summer Peach & Passionfruit 'Ginsecco' Trifle

Prep Time: 45 minutes
Chilling / Setting Time: Overnight
 
Ingredients
Ginsecco Jelly
1 ½ cups Summer Peach and Passionfruit Ginfusion
2 ½ cups chilled Prosecco
12 sheets Platinum Strength Gelatine
200g savoiaradi / Italian sponge finger biscuits, cut in half
1/3 cup Ginfusion Summer Peach and Passionfruit
Macerated Gin Peaches
10 ripe peaches (white or yellow), sliced into wedges
2 tablespoon icing sugar
¼ cup Ginfusion Summer Peach and Passionfruit
 
Passionfruit Custard
750mls chilled vanilla custard
3 passionfruit, pulp only
750mls thickened cream, whipped to medium peaks
Method
To make Ginsecco Jelly, place gelatine sheets in mixing bowl of iced water for 5 – 7 minutes, until gelatine leaves have softened.
Place Summer Peach and Passionfruit Ginfusion in a saucepan over medium heat and warm gently. There is no need to boil the gin, just warm it so that gelatine leaves easily dissolve. When gelatine is soft, squeeze out excess liquid then place into Ginfusion and whisk well to dissolve. Pour into 20cm x 20cm trifle bowl and then pour chilled prosecco into the Ginfusion. Stir a little and place in the fridge overnight to chill.
 
For ease prepare all your ingredients to make assembling your trifle a breeze.
 
Place peaches in a mixing bowl, sprinkle over icing sugar and drizzle over Ginfusion, toss and allow to sit for 5 – 10 minutes.
Whip cream until medium peaks form, set aside.
Mix chilled custard with passionfruit pulp and set aside.
When you are ready to make your trifle, place halved savoiaradi biscuits in a baking tray in one single layer and drizzle lightly with Ginfusion, then place one layer standing up around the edge of the bowl and cover the jelly with a flat layer of savoiaradi biscuits.
Scoop two thirds of the peaches on top of the biscuit layer then pour over half the amount of custard. Top  custard with all of the whip cream. Then top with a second layer of savoiaradi biscuits, forming an edge around the bowl standing up and a flat layer on top of the whipped cream. Finish with a layer of custard and top with peaches and passionfruit. Keep chilled.
 
Tips: You can also use 6 teaspoons powdered gelatine, follow preparation instructions on the packet by adding into ½ cup boiling water and decrease prosecco by ½ cup.
You can make custard from scratch, follow a basic vanilla homemade custard recipe with a little cornflour added for thickness recipe, chill custard and stir through passionfruit pulp.
 
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