Susan & Saman's Sidi Joon’s Saffron Trifle

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Susan & Saman's ‘Sidi Joon’s Saffron Trifle’

Course:

Dessert

Seasonal Event:

Christmas

Orange Cake (Base Layer):

1. Preheat oven to 400°F (205°C). Grease and flour two 8-inch round cake pans and line with parchment paper.
2. Zest first, then juice the orange(s). Set juice aside and reserve zest for later.
3. In a large mixing bowl, cream the butter until smooth. Gradually beat in the powdered sugar until pale and fluffy.
4. Add the eggs one at a time, mixing on low just until incorporated. Avoid overmixing.
5. In a separate bowl, sift together the flour, baking powder, and salt.
6. Fold dry ingredients into the wet batter gently using a spatula.
7. Add the orange zest, orange juice, and vanilla extract, folding in gently until fully combined.
8. Divide batter evenly between the two 8” (depending on the trifle bowl) prepared pans. Tap to release air bubbles.
9. Bake at 400°F for 6–7 minutes on the middle rack, then reduce to 375°F and bake for another 18–22 minutes, or until a toothpick inserted comes out clean.
10. Cool completely, slice in half for layering.
    

Saffron–Orange Blossom Glaze:

1. In a small saucepan, combine water and sugar. Heat gently until sugar dissolves (do not boil).
2. Remove from heat. Stir in saffron water, orange blossom water, and orange juice.
3. Let the glaze cool to warm or room temp before using.
4. Once your cake layers are fully cooled, use a pastry brush to lightly dab or brush the syrup across the surface of each cake cube or layer.

Saffron Phirni à la Sholeh Zard (Layerable Custard-Style)
Method:

1. Sift rice flour into a medium bowl. Whisk in 300ml cold milk to form a smooth slurry. Let rest 5–10 minutes.
2. In a small bowl, mix the xanthan gum into the sugar (this prevents clumping later).
3. In a medium saucepan, combine: 600ml whole milk, Sugar + xanthan gum mixture, Pinch of salt
4. Heat gently over medium heat, stirring occasionally, until just below boiling (~70–80°C / 160–175°F).
5. Reduce heat to medium-low. Slowly whisk in the rice flour slurry in a thin stream while constantly whisking to avoid lumps.
6. Once incorporated, add: saffron water, Rosewater, Ground cardamom. Adjust to taste.
7. Continue to whisk gently over medium-low heat for 10–15 minutes, or until the custard thickens to a spoonable, glossy pudding consistency. It should coat the back of a spoon and fall in soft mounds when dropped.
8. Stir in butter and remove from heat.
9. Strain through a fine-mesh sieve if needed for ultra-smooth texture.
10. Transfer to three 8” pans. Chill in fridge until fully set (20–30 min).
11. Pipe or spoon neatly into trifle layers as needed.

Rosewater Mascarpone Whipped Cream and Orange Blossom Mascarpone Whipped Cream:

1. In a chilled mixing bowl with the whisk attachment, whip the mascarpone and vanilla extract on medium speed until medium peaks form.
2. Then gradually add the powdered sugar and pour in 1 of the 3 cups of heavy cream, whip until the mascarpone topping begins to form its shape (soft-medium peaks).
3. Then gradually drizzle down the side of the bowl the final 2 cups of cold heavy cream to the bowl and whip until medium stiff peaks form.
4. Divide the batch evenly into two bowls.
5. Fold in the rosewater into one bowl (Version A), and the orange blossom water and zest into the other bowl (Version B). Adjust to taste. It should be fragrant but not soapy.
6. Chill both variations in the refrigerator until ready to layer or pipe.

Fruit Gelatin Layer:

1. Bloom the gelatin: In a medium bowl, sprinkle the 32g gelatin over 300ml cold pomegranate juice. Let sit for 5 minutes to fully bloom and soften.
2. Warm the base liquid: In a large saucepan, combine 900ml water with optional sweetener of pomegranate molasses and/or sugar. Adjust to taste. Heat gently until hot and dissolved (do not boil).
3. Dissolve gelatin: Stir in the bloomed gelatin into the warm juice-water mixture until completely dissolved and smooth.
4. Cool the base: Stir in up to 250ml crushed ice and gently mix until cooled to just above room temperature. Discard unmelted ice.
5. Prepare molds: Line the base of three 8” circular pans with parchment if needed. Arrange fruit, pat dried, evenly and loosely in a single layer. Sprinkle salt over fruit.
6. Pour gelatin mixture: Carefully pour the cooled gelatin liquid over the fruit. Use a spoon to gently press fruit below the surface if needed.
7. Chill to set: Refrigerate for 45 minutes until fully set. To speed up, you may chill in the freezer for 20–25 minutes, but avoid freezing completely.
8. Check doneness: Press lightly with your fingertip. The gelatin should spring back without leaving an impression.
9. Cut and store: Store chilled until ready to layer in the trifle.
   

Layer from Bottom to Top:

1. Orange cake and syrup glaze
2. Orange blossom whipped cream
3. Fruit gelatin
4. Saffron phirni
5. Orange cake and syrup glaze
6. Fruit gelatin
7. Rosewater mascarpone whipped cream (with ring of sliced figs and crushed pistachios around glass)
8. Orange cake and syrup glaze
9. Saffron phirni
10. Orange blossom mascarpone whipped cream
11. Fruit gelatin
12. Orange cake and syrup glaze
13. Saffron phirni
14. Rosewater mascarpone whipped cream
15. Decorative Top:

• Pomegranate seeds
• Crushed pistachios
• Dried rose petals
• Saffron threads
• Orange zest
• Mint Sprigs

*Tips:

• Don’t overspread the phirni at the edges of the layers, dollop just in middle
• Don’t squish the sliced fruit when putting cake on top
• Use generous portion of the mascarpone whipped cream