Berry Trifle
Over a year ago
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Ingredients
- ½ pint milk
- 8 oz unsalted butter
- 1 tsp. powered gelatine
- 1 packet blackberry and apple jelly
- ½ pint boiling water
- 1 packet 8 trifle sponges
- 1 pint custard
- 8 oz raspberries
- 4 oz blackcurrants
- 12 macaroon biscuits
- 2 tbsp. icing sugar. sieved
- raspberry jam
- sherry
Accompaniment
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Method
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1
1. Put milk in a pan.
2. Add butter, cut into small pieces and heat gently until butter has melted.
3. Remove from heat and whisk in gelatine.
4. Allow to cool for 5 mins.
6. Put into an electric blender and process for 2 mins. until smooth.
7. Chill well.
8. Meanwhile, dissolve jelly in the water and allow to cool.
9. Split each trifle sponge in half and spread with jam.
10. Sandwich sponges together again and pack into base of souffle dish.
11. Pour cooled jelly over sponges and place in refrigerator to set.
12. Make custard and allow to cool.
13. Arranges rasberries and blackcurrants over sponges.
14. Top with custard.
15. Dip each macaroon in sherry before arranging on top of custard.
16. Whisk chilled cream until thick.
17. Stir in icing sugar.
18. Spread cream on top of trifle.
19. Chill well. Decorate.
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