Pedro Ximenez jelly with chocolate and caramel layers

Pedro Ximenez jelly with chocolate and caramel layers

Ingredients:

  • 500 ml of Pedro Ximenez sherry ( Pedro Ximénez is a type of sweet Spanish sherry)
  • 4½ leaves titanium strength gelatine
  • 50g raisins
  • 190g shortbread biscuits
  • 50g unsalted butter (melted)
  • Toasted flaked almonds (to serve)

Chocolate custard

  • 250 ml milk
  • 250 ml thickened cream
  • 3 egg yolks
  • 90g caster sugar
  • 1 tablespoon arrowroot (Arrowroot is a starch used as a thickening agent mainly for desserts.)
  • 125g dark chocolate (chopped)
  • 1 tablespoon good quality cocoa

Caramel cream

  • 300 ml thickened cream
  • 200g dulce de leche (Dulce de leche is a Spanish caramel that is prepared by heating sweetened milk. It is available from delis and specialist food shops.)

 

Steps:

  1. Put 125ml sherry in a small saucepan over medium heat and bring to a simmer.
  2. Soak the gelatine leaves in cold water for about 5 minutes, squeeze out the water excess, then add to the warm sherry.
  3. Stir to dissolve and strain into a trifle dish. Stir in the raisins and the remaining 375ml sherry.
  4. Cover it with plastic wrap and refrigerate for 4 hours.
  5. To make the custard put the milk and the cream in a saucepan over medium heat and bring it just below the boiling point.
  6. Whisk the egg yolks and sugar in a heatproof bowl to combine. Whisk constantly, then pour in the hot milk mixture very slowly.
  7. Transfer it to a clean saucepan and cook over medium heat, keeping in mind to stir constantly with the help of a wooden spoon until it coats back of spoon. Remove from the heat.
  8. Put the arrowroot in a jug with 80ml custard and stir it until smooth.
  9. Add chocolate and cocoa to the custard in pan. Put the ingredients over medium heat and whisk until very thick and the chocolate has melted (about 5-7 minutes).
  10. Strain into a bowl through a fine sieve. Cover the surface with plastic wrap, cool to room temperature, then chill for almost 1 hour.
  11. Pulse the shortbread in a food processor until it resembles the coarse crumbs.
  12. Add the melted butter and pulse to combine. Spoon over jelly.
  13. In order to make the caramel cream, whisk the cream in a bowl until lightly thickened.
  14. Pour the dulce de leche in a separate bowl and gradually stir in the cream in 3 batches. Stir well every time you add more.
  15. Spoon over the shortbread and smooth the surface.
  16. Spoon the chocolate custard over the caramel cream and smooth the surface.
  17. Serve immediately or cover and chill until you are ready to serve.
  18. Sprinkle with almonds just before serving.

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