Rustie Lee's coffee trifle and piña colada
In the final part of her Jamaican tour, Rustie Lee samples a Jamaican Coffee, which contains 2 of the island's most famous exports - coffee and rum. She then journeys to the beautiful Blue Mountains to visit Craighton Estate, a coffee plantation that produces Blue Mountain Coffee - which is exported all over the world.
Inspired by the sweet coffee and her magnificent surroundings, Rustie is also creating a Jamaican Coffee Trifle (with lashings of rum!) as she serves it with a freshly made piña colada.
Jamaican Trifle
Makes: 1 large trifle
Ingredients
For the cake:1 Ginger cake, cut into 1 inch cubes (approx. 500g)125ml Jamaican rum Shot of expresso coffee
For the custard: 500ml Whole milk 125g Granulated sugar 3 tbsp Cornstarch 4 large Egg yolks 1 tsp Vanilla extract
For the fruit layer: 5 ripe mangoes, peeled and diced (reserve 1 mango for decoration)500g Fresh pineapple chunks (reserve 100g pineapple for decoration)250g Granulated sugar250mls Water 2 tsp Ground Cinnamon 100g Maraschino cherries
For the whipped cream: 500ml Double cream 65g Caster sugar2 tsp Vanilla extract
For decoration: 100g Dark chocolate, melted
Method
1. To prepare the cake layer, spread the cake cubes on a tray. Drizzle the rum and expresso over the cake cubes and let them sit for about 15 minutes to soak up the liquids.
2. To make the custard, heat the milk in a saucepan over medium heat until it begins to simmer.
3. In a separate bowl, whisk together the sugar, cornstarch and egg yolks until combined.
4. Slowly pour the hot milk mixture into the egg mix, whisking constantly to prevent the eggs cooking.
5. Return the mixture to the saucepan and cook over a medium heat, stirring constantly, until the custard thickens, for about 5-7 minutes. Remove from the heat and stir in the vanilla extract, then allow to cool to room temperature.
6. To prepare the fruit, first make a simple sugar syrup. Place the water and sugar into a small sauce pan and bring to a simmer until the sugar has dissolved. Stir in the cinnamon. Add the pineapple chunks and cook until slightly soften. If the mango are not ripe, also add to the pineapple and sugar syrup. Set to one side until needed.
7. To make the whipped cream, add the double cream, caster sugar and vanilla extract to a chilled mixing bowl, and whip until stiff peaks form.
8. To assemble the trifle, place the rum-soaked cake cubes at the bottom of the trifle bowl. Spoon over a layer of the custard, followed with a layer of the pineapple, mango and cherries.
9. Repeat the layers until you reach the top of the trifle bowl. Finish with a generous layer of the whipped cream.
10. To garnish, decorate with extra pieces of mango, pineapple and cherries. With the melted chocolate in a greaseproof bag, flash across the trifle. Chill in the fridge for approximately 1 hour and serve.
Piña Colada
Ingredients
60ml Light rum 55ml Coconut cream 55ml Whipping cream 200ml Fresh pineapple juice150g Crushed ice30ml Sugar syrup (optional)
To garnish:Pineapple sliceMaraschino cherry
Method
1. Pour the light rum, coconut cream, whipping cream, sugar syrup, pineapple juice and ice into a blender. Blend on high until smooth.
2. Pour the mixture into a chilled glass. Garnish with a slice of pineapple and a maraschino cherry.