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The Building Blocks of Flavour

HIBISCUS & PEAR TRIFLE

Lesson 24 of 36

Course Curriculum

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Thomasina Miers

Chef, writer and restaurateur.

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Course Curriculum

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Access this course for $67$47Save 30%

Meet Thomasina Miers

Thomasina's approach: food for now

Herb oil, spiced nuts, pink pickled onion and salad dressing

Sexy sauces - roast carrot hummus

Sexy sauces - anchovy mayo

Eating the seasons - upside down cake

Eating the seasons - roast squash and radicchio, with white mole and chimichurri

Thomasina’s essential kitchen kit

Griddled leeks with romesco and toasted hazelnuts

Spiced apple and pear chutney

Sticky, smoky lime and tamarind relish

Rosemary, sea salt and pumpkin seed soda bread

The ultimate club sandwich with chipotle mayo

Deliciously smooth chicken liver pate with pasilla relish

Sweet roast red onion with lentils, watercress and blue cheese

Classic chicken stock

Asian chicken broth

Marinades and meat

Festive slow-cooked beef shin in a guinness and ancho sauce - part 1

Festive slow-cooked beef shin in a guinness and ancho sauce - part 2

Baked mushroom, spinach & oloroso conchiglie

Hibiscus & pear trifle

Mexican green brunch eggs

Pomegranate granita

Chocolate and tequila mousse pots with armagnac prunes

Orange, lime and sauternes syllabub

Sloe ginger margarita

Smoky pineapple sour

Orange and passion fruit cocktail jellies

Nettlebed Creamery

Layla’s Bakery

Brooks Butchers

Thomasina’s local market

Closing thoughts

Hibiscus & pear trifle

Thomasina teaches you to make this stunning trifle, harnessing all the crimson hues of hibiscus flowers to poach the pears in their cordial, and then set them into a delightfully tart and fruity jelly.

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