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:

  • Sweet fritters with dulce de leche ice cream“Go on, take a mouthful, and just try not to say mmm… Dulce de leche never sets really hard – it’s smooth, creamy and complements the hot, crunchy fritters. This recipe makes 300ml of dulce de leche and 1 litre of ice cream –… Read More
  • Tasty Tuscan tart“I love the way the juicy fruit cuts through the rich chocolate – an outrageous treat ” 375 g sweet pastry 2-3 Williams pears , peeled and quartered 4 tablespoons caster sugar 300 ml single cream 200 g good-quality d… Read More
  • Souffle omelette with vanilla apricots“This classic dessert has the wow factor of a soufflé, without the faff. Best made individually. ” 2 apricots 1 tablespoon orange-blossom honey 1 large free-range egg ½ tablespoon vanilla sugar ½… Read More
  • Surprise pudding“The surprise here is that this cakey treat is made with beetroot – bet you didn't see that coming! ” 500 g raw beetroots , preferably organic, scrubbed clean 2 thumb-sized pieces fresh ginger , finely chopped 3 large fr… Read More
  • Summer Fruit Roulade 4 large free-range egg whites 200 g sugar 1 teaspoon cornflour 1 vanilla pod 450 ml double cream 2 teaspoons elderflower cordial 450 g mixed berries, such as strawberries, raspberries, blueberries, redcurrants, b… Read More

0 comments:

Post a Comment