On a recent episode of Masterchef Australia, Pastry chef Leanne Beck held a masterclass where she made a Rhubarb Trifle with a Raspberry Champagne Jelly. I don't know if it was the recipe, the gorgeous layers or the fact that I had fresh raspberries in the kitchen that had me obsessed with this trifle (also, the champagne could be a major deciding factor!). I found the recipe online and asked Christina to come over and make the trifle with me. It's a fairly simple recipe. We didn't have rhubarb so we skipped that layer. The result was beautiful; the combination of the potent champagne jelly, almond cake, comforting cream and raspberries was so refreshing. The next time you have a dinner at home, you MUST make this trifle!
Raspberry fever continues in our kitchen and Christina makes an easy and delicious jam so that the berries that were slightly damaged can be used as well!
Christina's Raspberry Jam Recipe
Raspberry – 750 grams
Grain Sugar – 625 grams
Juice of 1 lemon
Liquid glucose – 1 tbsp.
Wash the raspberries and dab dry . Place berries in a heavy based saucepan and mash lightly. Add in the lemon juice and place on the stove to simmer for about 40 minutes.
Add in the sugar and glucose and turn up the heat. Allow it to reach 104 degrees on a thermometer. Alternately do the cold plate test(note below)
Remove scum that may form on the top.
Spoon the jam, into sterilized bottles, right to the top and close lid. On cooling a vacuum will be created between the lid and the jam, which will keep it preserved up to a month, if done correctly. Once opened, store in the refrigerator.
Cold Plate Test
Keep a glass or steel plate in the freezer. To test whether jam is ready drop a spoon full on the plate. Wait for the skin to form on the jam as it cools, then run a spoon through the center touching the plate, to draw apart the jam. If it stays separated then it is ready.