Thursday, December 22, 2016

Christmas trifle

Serve this cheerful and charming classic __dessert to brighten any Christmas celebration.

Christmas trifle
  1. Step 1

    Place jelly crystals in a heatproof bowl. Add boiling water. Stir to dissolve crystals. Stir in 400ml cold water. Refrigerate for 1 hour or until just starting to set (it should have a thick, syrupy consistency).

  2. Step 2

    Arrange cake in a 13 cup-capacity serving bowl. Drizzle with brandy, if using. Spoon half the jelly over top. Top with custard. Sprinkle with raspberries and strawberries. Spoon remaining jelly over top. Refrigerate, covered, overnight.

  3. Step 3

    Using an electric mixer, beat cream and sugar in a bowl until soft peaks form. Fold through chocolate. Spoon mixture over trifle. Top with raspberries and strawberry quarters. Serve. You could use leftover fruit cake or pudding in this trifle. Pauls Double Thick custard is twice as thick as pouring custard, and ideal for the whole family. Check out the handy resealable pack for recipe suggestions. You could replace brandy with orange juice. Top trifle with grated chocolate.

Pauls Double Thick custard is twice as thick as pouring custard, and ideal for the whole family. Check out the handy resealable pack for recipe suggestions. You could replace brandy with orange juice. Top trifle with grated chocolate.

Related Posts:

  • Turkey and cranberry pattiesWith a sweet and savoury twist, these patties will be popular with kids and adults alike. 500g turkey mince 1 small red onion, chopped 1/2 cup dried breadcrumbs 2 tablespoons cranberry sauce 1 t… Read More
  • Warm red lentil & coriander salad 2 tablespoons olive oil 1/2 teaspoon finely chopped fresh coriander roots 2 teaspoons cumin seeds 1 red onion, halved, sliced 220g (1 cup) red lentils 60mls (1/4 cup) fresh lemon juice … Read More
  • Smoky baked beans with ham hockThis baked bean dish is rich and flavoursome, with chunks of tender, smoky ham hock. It makes a filling and sustaining breakfast, brunch, lunch or dinner for the whole family. 375g packet dried borlotti beans, rins… Read More
  • Roast laksa chicken with bean sprout saladSpice up Sunday dinner with this vibrant roast laksa chicken. 1/4 cup (75g) laksa paste 1.6kg whole chicken, butterflied (ask your butcher to do this for you) 250g punnet cherry tomatoes, quartered 1… Read More
  • Pesto chicken and tomato skewers 600g chicken thigh fillets, trimmed, cubed 24 grape tomatoes 2 (300g) red onions, cut into wedges 2 tablespoons olive oil 1 garlic clove, crushed lettuce leaves and basil pesto, to serve … Read More

0 comments:

Post a Comment