The Triton

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Top Shelf: Chop’s Trifle Show

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Top Shelf: by Chef Tim McDonald

No crewmate previously encountered in my 10 years of floating around has been more dramatic, theatrical and over-the-top than Chop under charter pump, on and off the stage.

This season, the legs and arms akimbo have been in a flamboyant dance as the vacuum or Laurastar hang on for dear life. I liken it to a skydiver discovering the reserve parachute does not work.

The drama, the color, the tears – it’s been a slog up the Hillary step with oxygen levels running low, very low.

There is no better way to describe the color, drama and exchange of emotions of a trifle than to liken it to the Chop show.

Trifle

Ingredients
A red velvet spiral sponge filled with vanilla whipped cream, soaked in liquor of your choice

Byrd`s custard

Fruit – dramatic colors is what’s needed,  and ripeness

Vanilla whipped cream

Jelly (optional)in theatrical colors – golds, greens and reds

One very large over-the-top apothecary jar. If you are going to do it, do it with POP!

Method
Starting with the custard, build up layers of custard, sponge, fruit, jelly and cream.

The trick is displaying the natural cut of the fruit.

Allow the trifle to sit overnight in the fridge so that the sponge and fruit juices macerate and develop all the vaudeville theatre of the chop show!

Tim MacDonald (timothymacdonald.weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for the owner and guests. Comments are welcome below.

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