A glimpse of history: On June 2, 1952, they Elizabeth Windsor, then at the age of 26, crowned British Queen. Now, seven decades later, Elizabeth II. still on the throne, meaning he reigned longer than any other ruler. In the United Kingdom, it is customary to choose a jubilee dessert for birthdays. This time they dedicated that role to a refreshing trifle, originally called Lemon Swiss Roll and Amaretti Trifle Pudding. That’s why today we bring you the romantic story behind the platinum queen’s dessert.
75 years ago, Elizabeth II. reports of Philip Mountbatten. They were also served a lemon-infused dessert at the wedding, which is why this refreshing sweet flavor is still considered the queen’s favorite on the island. On the strength of this anecdote, she embarked on the creation of the platinum dessert. Jemma Melvin around Liverpool. She relied on the family recipe, because her grandmother loved lemon trifles and was also a real master in their preparation.
The Queen will be delighted
Well, that’s how Jemma Melvin entered the competition, held under the auspices of cult British brand Fortnum & Mason, with a dessert recipe that combines lemon roulade, a mixture of oranges and tangerines, and the almond biscuits, the amarette, in a bowl. The competition was fierce as more than 5,000 recipes were submitted for the contest.
After choosing the most beautiful ones, it was time to check the taste of the desserts. Jury under the watchful eye of the legendary Mary Berrywho is a very famous cook on the island, sort of in line Jamie Olivier and Nigelle Lawson, spent several months looking for a dessert that would mark the great jubilee of the reign. It was only after testing the recipes that they selected five finalists, and among them, the Liverpool woman convinced the jury the most.
Jemma Melvin has been making desserts since she was young and she’s damn proud that her recipe has been around the world, and that she’s seen many iterations these days, at celebrations big and small in honor of the great. Queen’s Jubilee. When asked how she came up with the recipe, she replied, “I made a few variations before creating the final version. At first it only had a lemon flavor, but I didn’t think Not that it was anything special, so I added some amarette and tangerines. And that was it!”
The recipe was also praised by the already mentioned queen of British chefs Mary Berry: “I think Britain will be delighted and so will the queen.” by Roger Pizeywho heads Fortnum & Mason’s confectionery department: “We’re definitely going to be making Jemma’s trifle for the next 50 or 100 years.”
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Simplified and streamlined implementation
The refreshing and not too sweet combination also impressed us when we were among the first in Slovenia to try the multi-layered dessert winning these days in the residence of the British Embassy. It consists of lemon roulade, citrus jelly (known as St. Clement’s in Britain), vanilla cream and tangerine coulis. Next comes a thick layer of whipped cream, on which are sprinkled pieces of white chocolate with candied fruit, and almond biscuits, amaretti, add the final touch.
In order to bring this mixture of quite British elements closer to Slovenians, the British Embassy has teamed up with a food blogger Sasem Seketa, that he used the original recipe. As he said, he wanted to adapt the dessert to the offer of our stores and at the same time to amateur chefs.
So he simplified the recipe by using a purchased roulade, which he topped with a simple citrus jelly, and instead of cream he added vanilla pudding. In order to make the preparation a little easier, he also chose almond cookies (that is: the amarette) in store and included them in the dessert, which, thanks to the citrus freshness and with a sunny color, already pleasantly suggests the coming summer. .
Finally, the words of the British Ambassador Tiffany Saderwho added during the presentation of the platinum queen’s dessert: “The United Kingdom and Slovenia are united in respect for Queen Elizabeth II, and the two countries equally share the joy of good and selected cuisine. So when we thought about bringing the platinum jubilee to Slovenia, cooking was the central topic we wanted to present. I’m glad that with the help of Saš we found a way to prepare this dessert here too British chosen – I hope many people in Slovenia will try the recipe and raise a glass to Her Majesty!”
Jubilee Trivia
It will make 15-20 servings.
St Clement Jelly
- 6 sheets of gelatin
- 400ml water
- 150g sugar
- 6 strips of orange zest
- 6 strips of lemon zest
- 150ml lemon juice
- 150ml orange juice
Vanilla pudding
- a packet of vanilla pudding
- 20g vanilla sugar
- 20g sugar
- 300ml milk
- 200ml sweet cream
- 0.5 tsp lemon flavoring
Tangerine cooler
- 1200g drained marinated mandarins
- 100 g icing sugar (for preparation in a 3:1 ratio)
- 2 tablespoons lemon juice
- broken chocolate
- 200g white chocolate
- 50 g candied orange pieces
In addition
- 2 roulades purchased vanilla or lemon flavor
- 100g amaretto biscuits
- 500 ml of sweet cream
Preparation
1. Jelly: Soak 6 sheets of gelatin in a bowl of cold water and let them soak for 5-7 minutes.
2. Pour 400 ml of water into the pan and add 150 g of sugar.
3. Cut 6 strips of lemon and 6 strips of orange zest with a peeler and add them to the pan. Stir, bring to a boil and cook 1 to 2 minutes until the sugar is completely dissolved. Carefully remove the peels.
4. Now put the well-squeezed gelatin into the pan and mix. Then squeeze the lemons and oranges and pour 150 ml of lemon juice and 150 ml of orange juice into the pan. Stir and remove from heat. Cool the mixture to room temperature and make sure the jelly stays liquid.
5. Cook the vanilla pudding: pour 100 ml of milk into a cup, add 20 g of vanilla sugar, 20 g of sugar and the pudding mixture. Mix well with a whisk.
6. Pour 200 ml of milk and 200 ml of sweet cream into the pan. Stir, bring to a boil and set aside. While stirring, pour the pudding mixture into the hot milk. Return to medium heat and cook for another 2-3 minutes. When the pudding has thickened, set it aside and pour it into a wide, shallow dish. Cover it with cling film and put it in the fridge for 30 minutes to cool completely. Mix the cooled mixture with a hand mixer before use.
7. Kuli: pour 600 g of drained pickled mandarins into the pan and cook for 5-7 minutes, stirring several times between them so that they break into small pieces. Add 100 g of icing sugar and 2 tablespoons of lemon juice. Stir, bring to a boil and cook for 7 to 10 minutes. Set aside and cool completely. Add 600 g of drained marinated mandarins to the cooled mixture.
8. Prepare a tray (20 x 30 cm) for the white chocolate and cover it with parchment paper. Melt 200 g of white chocolate in a bain-marie or in the microwave. Pour the melted chocolate into the prepared mold and sprinkle with 30g of candied oranges. Wait for the chocolate to harden, then cut it into triangles of different sizes.
9. Now we just have to assemble the trifle, for which we need a trifle container or a larger bowl, three or 3.5 liters: cut the roulades into 2.5 slices cm thick and fold them around the bottom edge of the container. Leave small spaces between the pieces, which will be filled with jelly. Cover the bottom of the container with the remaining slices. When the bottom is covered, place another layer of slices on top so that the edges of the side rolls are even with the inner layer.
10. Pour the St Clement jelly over the roulade and place the container in the fridge for 3 hours to set.
11. Cover the jelly layer with cooled vanilla pudding. Spread 80 g of amarettos on top and press them lightly into it. Pour over the mandarin coulis.
12. In a separate bowl, whip the sweet cream into soft peaks and cover the tangerine layer.
13. Decorate the trifle with the remaining pieces of candied orange, amaretti and broken white chocolate.
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Photos of Špela Ankela and Sašo Šketa
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