Food recipes
Christmas Trifle
Christmas Trifle
Serves 8
Ingredients:
1 pack of 8 trifle sponges or 1 Swiss roll, sliced
1 punnet fresh strawberries
1 wine glass orange liqueur
135g pack strawberry jelly
135g pack orange jelly
600mls boiling water
1.2 litres milk
6 tablespoons sugar
2 x 35g sachets of strawberry blancmange
450g can mandarin orange segments
30g custard powder (enough to make 600mls)
284ml carton double cream
A little grated chocolate
Directions:
1. On the bottom of a good-sized glass bowl lay out the sliced sponge. Scatter over the strawberries and drizzle with the orange liqueur. Tear up the strawberry jelly squares, put in a measuring jug and add 300mls of boiling water. Stir until dissolved, add 300mls of cold water. Pour this over the sponge. Place the bowl in the fridge and allow the jelly to set. Put a little milk into a separate bowl with 4 tablespoons of sugar and the sachets of blancmange and mix until dissolved.
2. Bring 600mls of milk to the boil and add to the blancmange mix. Stir and return to the saucepan, stirring and whisking as you bring it back to the boil. Place the blancmange back into the bowl and allow to cool back to blood temperature, whisking occasionally. Pour over the previous layer of jelly. Allow the blancmange layer to set properly in the fridge before scattering over the drained mandarins. Make up the orange jelly in the same way as before. Allow it to cool before pouring over the mandarins. Place back into the fridge and allow it to set.
3. Once set you can make the custard layer, using the remaining milk, sugar and the custard powder. Make this up as you did the blancmange, allow to cool and pour over the orange jelly. Whip up the double cream until you get soft peaks. Spoon and spread over the custard and grate over the chocolate.
Serves 8
Ingredients:
1 pack of 8 trifle sponges or 1 Swiss roll, sliced
1 punnet fresh strawberries
1 wine glass orange liqueur
135g pack strawberry jelly
135g pack orange jelly
600mls boiling water
1.2 litres milk
6 tablespoons sugar
2 x 35g sachets of strawberry blancmange
450g can mandarin orange segments
30g custard powder (enough to make 600mls)
284ml carton double cream
A little grated chocolate
Directions:
1. On the bottom of a good-sized glass bowl lay out the sliced sponge. Scatter over the strawberries and drizzle with the orange liqueur. Tear up the strawberry jelly squares, put in a measuring jug and add 300mls of boiling water. Stir until dissolved, add 300mls of cold water. Pour this over the sponge. Place the bowl in the fridge and allow the jelly to set. Put a little milk into a separate bowl with 4 tablespoons of sugar and the sachets of blancmange and mix until dissolved.
2. Bring 600mls of milk to the boil and add to the blancmange mix. Stir and return to the saucepan, stirring and whisking as you bring it back to the boil. Place the blancmange back into the bowl and allow to cool back to blood temperature, whisking occasionally. Pour over the previous layer of jelly. Allow the blancmange layer to set properly in the fridge before scattering over the drained mandarins. Make up the orange jelly in the same way as before. Allow it to cool before pouring over the mandarins. Place back into the fridge and allow it to set.
3. Once set you can make the custard layer, using the remaining milk, sugar and the custard powder. Make this up as you did the blancmange, allow to cool and pour over the orange jelly. Whip up the double cream until you get soft peaks. Spoon and spread over the custard and grate over the chocolate.
Printed from https://recipe.bluelayer.org/recipe/68378/christmas-trifle