A Paloma is a summer favourite summer cocktail – tart, refreshing and effortlessly drinkable – and it has all the makings of an indulgent pud, too. To elevate a simple trifle, combine zingy grapefruit with pillowy whipped cream, sweet custard and a boozy tequila syrup for a flavour combination you didn’t know you needed. Finish with a sprinkle of candied peanuts for a welcome salty crunch
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
683
Ingredients
For the candied peanuts
70 g roasted and salted peanuts
50 g caster sugar
For the tequila syrup
2 grapefruits
100 ml tequila
100 g caster sugar
For the lime custard
500 g thick ready made custard
zest and juice of 1 lime
For the trifle
280 g Madeira cake, cut into slices
500 ml double cream
Directions
Step 1For the candied peanuts, put the peanuts, sugar and 1tbsp water into a heavy frying pan. Cook over a medium heat, stirring often, until the sugar melts and starts to clump around the nuts. Reduce the heat and continue cooking, stirring, until the sugar turns golden brown. Tip on to a parchment-lined board or tray, sprinkle with flaky salt and leave to cool. Once hardened, chop into pieces.
Step 2For the tequila syrup, place a fine mesh sieve over a bowl. Slice a thin layer from the top and bottom of each grapefruit, then carefully remove the peel and pith over the sieve, catching any juice. Slice the grapefruit into rounds and set aside. Add the reserved juice (about 40ml) to a saucepan with the tequila and sugar. Heat gently until the sugar dissolves, then simmer for 5mins until lightly syrupy. Leave to cool completely.
Step 3Mix the custard with the lime zest and juice. Arrange half the Madeira cake in an even layer in a trifle bowl (about 19cm wide and 10cm deep). Drizzle over 3tbsp of the syrup. Arrange grapefruit slices around the edge of the bowl and scatter some over the sponge. Spoon over half the custard.
Step 4Add the remaining cake in a second layer and drizzle over another 3tbsp syrup. Top with the remaining grapefruit and spoon over the rest of the custard.
Step 5Mix the remaining syrup into the cream and whisk until softly thickened. Spoon over the trifle and chill for 1hr.
Step 6Just before serving, sprinkle over the candied peanuts.
GH tip:
The trifle can be assembled up to a day ahead. Add the candied peanuts just before serving to keep them crunchy.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
