At this time of the year our thoughts turn to all things sweet and delicious and this Winter Trifle lemon Cheesecake Mousse, Rhubarb Jelly, Pecan Crumble and Roasted Strawberries certainly is mouthwatering and a beautiful addition to your dinner table. Wow your party guests or just make it as a special dessert for a decadent Saturday night in with just the two of you.
Makes 10 serves in 380 ml glass tumblers.
250 grams cream cheese
150 grams sour cream
120 grams sugar
1 tsp vanilla
½ cup lemon juice
400 grams cream (whipped)
5 leaves gelatin (soaked in cold water)
1 bunch rhubarb
400 grams raspberries frozen
200 mls water
300 grams sugar
8 leaves gelatin
125 grams, unsalted butter, softened
1/4 cup light-brown sugar
1/4 cup granulated sugar
1 cup pecans, toasted and chopped
3/4 cup old-fashioned oats
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Pinch of salt
1 cup shredded coconut
2 punnets of strawberries
50 grams castor sugar
Remove green tops from rhubarb and chop into 2cm chunks
Place in a pot with sugar and mix to coat the rhubarb
Heat on medium and cook until just tender
Add frozen raspberries and 200mls of water continue to cook until glossy
Blend in food processor until smooth, pass through sieve
Soak gelatin leaves in cold water until completely soft, drain off water
Add to hot rhubarb puree
Pour rhubarb jelly into glass tumblers
Refrigerate for at least two hours.
Preheat oven to 325 degrees Celsius
Grease 30cm rectangle baking tray and line
Cream butter and sugar until smooth
Add pecans, coconut, oats, flour, baking powder, cinnamon, and salt
Stir until mixture begins to form large clumps
Transfer mixture to baking tray spread in a single layer
(Clumps should be close together)
Bake until golden brown, about 25 minutes
Let cool completely on a wire rack
Using your hands, break into small pieces
Place cream cheese into the bowl a stand mixer with paddle attachment and mix until smooth
Add sour cream, sugar, vanilla and lemon juice, mix until combined
Add eggs one at a time, mix until combined
Gently fold whipped cream into the mixture
Pour into piping bag for assembly.
Toss the strawberry halves with sugar and roast for 6 mins 180 degrees Celsius.
Pipe cheesecake mousse into glass 3cm high
Top with pecan crumble 1cm high
Add one tablespoon strawberry mixture to finish.
Ms Polka Dot says: This looks so fresh and creamy all at the same time – definitely one to add to your dessert skills!
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Image by David Cooke Photography