Peaches and Golden Sesame Cream Trifle

With Golden Sesame Ice Cream

By: Jessica Delph

Can it be true? The sun shines and it’s all just peachy. Over the long Labor Day weekend, the team at Noona’s got swept away Netflix binging on The Great British Baking Show and was inspired to make an ice cream trifle using Noona’s Golden Sesame Ice Cream.

Trifle is an easy DIY British-inspired nosh that you will want to keep in the recipe box. The nature of a trifle will allow you to explore each flavor as they reveal themselves one by one, layer by layer for a pleasant sensory experience. The layering is simple: fruit based jam, sponge cake laced in spirits, custard and whipped cream. It is traditionally 3 to 4 layers but my favorite part is that there is no one way of building your own trifle.

In today’s recipe, I’m so excited to share this frozen variation of the dessert when paired with Noona’s Golden Sesame ice cream as the custard filling. The nuttiness and richness of Noona’s Golden Sesame ice cream makes for a great transition from Summer to Fall. Try this out for your next get together with friends and family for an instant crowd pleaser.

Ingredients

Serving size 2

2-4 slices of Castella Sponge cake, if not available any sponge cake will do, making it from scratch are bonus points !

1 whole white peach, however any variety will work

1 can of Makku Mango Makgeolli ( see pro tip below for substitutions₁)

1 tbsp of salted butter

For Peach Coulis

1 tbsp of lemon juice

1 dash of cinnamon powder

A sprinkle of salt

1 tbsp of clover honey( or sweetener of choice)

1-2 scoops of Golden Sesame ice cream

1 tbsp of water

Tools

Any glassware, or bowl in which you can fill with layers, keep in mind the bigger the glassware, the more layers you will need to add. Double up on recipe as needed.

To reference, I used a double proof espresso glass that holds 5.4 oz

How To Do It

The most difficult part of this recipe is the coulis, let us start there. A coulis ( pronounced COOL-EE) is quite frankly a fancy name for blitzed fruit or vegetable for a sauce, traditionally thinner in nature to a jam or preserve.

Cut the peach in half, put one half aside and the other chop into small even pieces. You can now relax, at this stage it all gets blended anyway. In a small saucepan put all coulis ingredients in as well as the cut peach( skin on). Bring to a simmer and let cook. Mix gently every few moments until you can just mash the fruit with the underside of a fork. This will take about 6-8 minutes ( the smaller you cut the peach the less time you will need). Turn off the stove and set to the side to cool.

Next, with the other half of the peach you will want to remove the pit, and then slice it lengthwise in the same direction the peach was halved. Put butter in a hot skillet or pan, when it starts to bubble on the surface place peach slices in a buttered pan. After, cook on each side for 2-3 minutes. Remove from heat and let cool on a plate.

Then, the coulis is to be blended, a handheld blender is fine as well and blend until smooth. Now that we have all our layers ready we can start to build ! The first layer is going to be a thin layer of Golden Sesame ice cream, add that carefully by spoon. Next is our cake, for ease you can cut the cake into small squares and arrange a layer of cake . Then, crack open the can of Mango Makku and spoon just enough over to moisten our sponge( if you are wondering what to do with the rest of the Makku, bottoms up !). Layer a spoonful of coulis and then the buttered peach, you can decorate it in a festive manner, the final layer before we begin again will be Golden Sesame ice cream. Keep this pattern going until you reach the top( see pro tip₂). That is all, it is super simple and sweet. Why don’t you enjoy what is left of summer with this one, it will take you where the summer never ends.

You can add whipped cream, sprigs of mint, or remaining peaches on top for decoration. You can enjoy it immediately or store it in the freezer until show time. This recipe is completely plug and play with flavors and ingredients, you are bound to even make it your own once you get a taste. This layered bite sized pleasure will have you singing ! Geonbae.

Pro Tip

Makgeolli ( pronounced Mahk-oh-leee) is a Korean alcohol spirit. Makgeolli is as rich culturally as it is in your bowl. It is considered an unfiltered rice wine. Brewed traditionally with just water, rice and nuruk ( fermentation starter). Because of this Makgeolli tends to split, it is usually served in a bowl or something with a wider surface area so the sediments have room to disperse. It is milky, fizzy, and creamy oh my. Makku, is a popular brand of Makgeolli that is more accessible. With this, I recommend you shake before opening can, to make sure you get the full flavor experience. If you cannot find any locally, you can use Peach schnapps instead of makku or no spirits at all ! It is up to you.
When layering, I recommend starting from the outside in. Simply line the outside of the cup with the ingredient first to make sure it looks great from the outside of the glass and then spoon the remaining ingredient inward, towards the middle of the glass.