I was checking through my archives and couldn't believe that I had not shared a recipe for a Traditional English Trifle with you. After all these years I thought it was about time I did, so here we go! Its not as hard to make as one would suppose actually. Its really quite easy.
You can use slices of jelly roll for the bottom layer, if you wish, or even pound/Madeira cake, spread with jam. What you want it a sturdy kind of a plain cake that will hold up well and absorb the sherry or fruit juice. These get laid on the bottom of the dish. You can also use trifle sponges, which you would split and spread with jam. Myself, I prefer the cake.
You sprinkle that with the sherry/juice and let it soak in. On top of that goes a layer of fruit. Some people use banana, or strawberries. I have used drained fruit cocktail on occasion. My favourite thing to use are fresh raspberries and blackberries if you can get them.
The next layer is not exactly traditional, but something I love and something you will see in a lot of trifles and in almost every ready made trifle pot I have purchased and that is a layer of jelly/jello. You just make it up as per the package directions and then pour it over the fruit and cake, then pop it into the refrigerator to chill while you make the custard.
You can use ready made custard, or make the custard from scratch. Either are acceptable, but I do have to say I much prefer making my own, but then again I like to putter. Make your custard, let it cool to room temperature and then pour it over the set jelly.
And that's it! Other than making the whipped topping to spread on top and then garnishing it with more berries and some toasted almonds, your trifle is done. I prefer to make the topping as close to serving the trifle as possible. It is made by whipping cream and egg whites together. If you will be serving it to any elderly or very young people, use pasteurised egg whites. (You can find these in the chiller section of the grocery shop.) Of course you can leave the egg whites out entirely and just use twice as much cream. Either way is acceptable. Enjoy!!
Yield: 6
Traditional English Trifle
An English Christmas tradition. It will take several hours to set, so, with the exception of the whipped topping, this is best put together the day before.
ingredients:
6 slices of strawberry jam filled jelly roll
(or slices of pound/Madeira cake spread thinly with seedless raspberry jam)
5 TBS sherry or sherry and fruit juice
2 cups berries (I like to use a mix of raspberries
and blackberries) (save some to decorate the top)
1 packet of raspberry jelly/jello (4 serving size)
For the custard:
2 large free range eggs, separated
2 1/2 TBS caster sugar
240ml milk (1 cup)
To decorate:
240ml heavy cream (1 cup)
Berries (see above)
chopped toasted almonds
instructions:
Lay the jelly roll slices in the bottom of a trifle dish.
Alternately sandwich slices of pound/Madeira cake together with jam and
lay in the bottom of the bowl. Drizzle with the sherry or sherry/fruit
juice. Top with the fruit. Prepare the packet of jelly according to the
package directions and pour over the fruit. Place in the refrigerator
to jell.
Alternately sandwich slices of pound/Madeira cake together with jam and
lay in the bottom of the bowl. Drizzle with the sherry or sherry/fruit
juice. Top with the fruit. Prepare the packet of jelly according to the
package directions and pour over the fruit. Place in the refrigerator
to jell.
To make the custard, blend
together the egg yolks and sugar in a bowl. (Reserve the whites for
later) Warm the milk just to lukewarm, then pour it over the egg
mixture. Stir well then return to the pan and cook over very low heat.
Do not allow it to simmer or it will curdle. When it is thick enough
to coat the back of a wooden spoon, remove from the heat. Let cool to
room temperature. Pour over the set fruit/jelly layer, and leave to
set.
Just before serving, whip the cream withtogether the egg yolks and sugar in a bowl. (Reserve the whites for
later) Warm the milk just to lukewarm, then pour it over the egg
mixture. Stir well then return to the pan and cook over very low heat.
Do not allow it to simmer or it will curdle. When it is thick enough
to coat the back of a wooden spoon, remove from the heat. Let cool to
room temperature. Pour over the set fruit/jelly layer, and leave to
set.
the egg whites until the mixture forms soft peaks. Spread over the
trifle. Sprinkle with the chopped almonds and scatter berries over top.
Serve cold.
Created using The Recipes Generator
This will be the last recipe that I am sharing with you prior to Christmas. I do have a multitude of recipes on site for you to choose from, just put a search in the side column if you are looking for something in particular. I do have many other trifle recipes should you be looking for another one, including a delicious Pear and Ginger Trifle, a fabulous Turkish Delight Trifle, and Christmas Pudding Trifles. I would like to take this opportunity to wish you and yours a very Merry Christmas! May it be filled with all the things that you love. We have guests on both Christmas and Boxing days, so the kitchen will now be closed until the 27th. Have a brilliant holiday! God bless!
Komentar
Posting Komentar