Boomerang trifle with lemon ironwood syrup, wild fruit jelly and Fruit Spice
Madeira or butter cake
100ml lemon ironwood syrup or use maple syrup and Lemon Myrtle
red wine jelly crystals
a selection of red wild fruits eg Riberry Confit or Wild Rosella
sugar as required
fresh blueberries, raspberries or whatever you can find easily
100ml thickened cream, whipped to firm peaks
¼ teaspoon Fruit Spice
lemon verbena leaves or mint for garnish
1. Cut the boomerang shape from an appropriately sized piece of the cake you are using. Soak it in the syrup.
2. If you can’t find lemon ironwood syrup, make this substitute: Warm 100ml of maple syrup to around 44°C (that’s about as hot as you can stand if you dip your finger in but be careful not
to cook it – your finger that is). Add ¼ teaspoon of Lemon Myrtle and leave to cool before soaking the cake.
3. Prepare the jelly according to the instructions on the pack, pour into an ice cube tray and leave to set;
4. Once ready to use, carefully remove the jelly from the tray by running a knife around the edges and cut the cubes into 4 smaller cubes.
5. In a small saucepan, add the fruits and just cover with water. Add about the same amount of sugar as for the weight of fruits and heat to dissolve the sugar and cook the fruits which
should stay quite firm because of the sugar.
Place the syrup soaked boomerang on a plate. Pile on the jelly cubes and spoon on the fruit compote and the fresh berries. Drizzle the cake with any left-over lemon ironwood syrup and
place your dollop of Fruit Spice cream. Finally garnish with the leaves and serve immediately.
This takes some forward planning with the jelly and fruit compote having to be made the day before. In fact, the cake is better if it’s not just baked but a few days old and the cream will get
stronger in taste overnight in the frig as well.
Dining Downunder Cookbook
This Australian recipe of Boomerang trifle with lemon ironwood syrup, wild fruit jelly and Fruit Spice are included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseedand paperbark rolls.
Recipe By: Vic Cherikoff
This dessert takes some forward planning with the jelly and fruit compote having to be made the day before. In fact, the cake is better if it’s not just baked but a few days old and the cream will get stronger in taste overnight in the fridge as well. This dish also lends itself to a whole lot of improvisation; from sherry, brandy or ice wine for soaking the cake to wattleseed cream, gumleaf custard or Lemon Myrtle ice cream.
Other recipes from this Episode
- Braised chicken in a sweet corn and polenta broth
- Ribeye steak with broccolini, shitake mushrooms and wattleseed jus
- The Three Sisters and the Post Office Restaurant in Leura
- The Cowrie Restaurant Terrigal Beach
- Swiss Grand at Bondi Beach Sydney
- Redgum Restaurant at Boronia House Mosman
- Margaret River and restaurant Vat 107
- Lillipilli in the Rocks
- Hydro Majestic Hotel in the Blue Mountains
- Feast Restaurant on Avoca Beach
- Crowne Plaza Newcastle
- Buderim Ginger and Bistro C in Noosa on the Sunshine Coast