Citrus Trifle with Coconut and Verjus Sorbet from Paringa Estate

Citrus Trifle with Coconut and Verjus Sorbet

 Serves: 8 portions   

Preparation time: 4 hours 

Cake Ingredients: 

• 2 oranges (can substitute with mandarins) 

Citrus Gel 

• 100g blood orange purée (or any other citrus purée available) 
• 50g sugar 
• 2g agar agar powder 

Coconut Soil 

• 2L coconut cream 
• 50g brown sugar 

Oat Milk Curd 

• 1L oat milk 
• 100g sugar 
• 15g vanilla paste 
• 40g corn flour 
• 16g gelatin 

Whipped Coconut Cream 

• 200g coconut cream 
• 25g icing sugar 

Verjus Sorbet (optional) 

• 360ml Sally's Verjuice (or another brand) 
• 610ml sugar syrup (equal parts of sugar and water, brought to boil then allowed to cool) 

Method: 

Citrus Gel 

1. Combine all ingredients in a medium saucepan, mix well and bring to a boil. 

2. Pour into a container and set aside in the fridge for 30 minutes or until set. 

3. Blitz set mass in a food processor or with a handheld mixer until it becomes a smooth and glossy gel. 

Coconut Soil 

1. Bring coconut cream to a boil and allow mixture to split. 

2. Continue cooking until the milk starts to caramelise to a light brown. 

3. Add brown sugar and boil for a further 30 seconds. 

4. Strain liquid, then lay out the caramelised coconut soil on paper towels. 

Oat Milk Curd 

1. Combine oat milk, sugar, vanilla paste, and corn flour in a large saucepan. Add bloomed gelatin at this stage. 

2. Bring oat milk mixture to around 85°C, whisking continuously during the cooking process to prevent the corn flour from settling and burning. 

3. Remove from heat when the mixture reaches temperature and has thickened slightly. 

4. Let mixture cool to 60°C, then add gelatin. 

5. Set in the fridge for 4 hours. 

Whipped Coconut Cream 

1. Chill coconut cream in advance. 

2. Weigh chilled coconut cream and sugar, then whip them with a whisk until stiff peaks form. 

3. Fill the mixture into a piping bag. 

Verjus Sorbet 

1. Combine verjus and sugar syrup in an ice cream machine. 

2. Churn until the mixture freezes to sorbet texture. 

Assembly:

1. Start with blood orange gel at the bottom of a glass or bowl, filling approximately 1cm layer. 

2. Put diced segmented orange on top of the gel. 

3. Break up oat milk curd with a spoon for easier fitting in the chosen vessel. Fill to 2/3 full. 

4. Cover the oat milk curd with coconut soil. 

5. Pipe whipped coconut cream around the edge to garnish. 

6. Serve with verjus sorbet. 

Paringa Estate Winery 

44 Paringa Road, Red Hill South