Cherry trifle Recipe
Ingredients
375ml (1 1/2 cups) milk
1 x 300ml ctn thin cream
7 egg yolks
155g (3/4 cup) caster sugar
1 teaspoon vanilla essence
1 x 85g pkt port-wine flavoured jelly crystals
500g cherries, halved, pitted
1 plain double unfilled sponge cake, cut into 2cm-thick slices
60ml (1/4 cup) brandy
300ml thickened cream, whipped, to serve
Cherry trifle Recipe
Method
Step 1
Combine the milk and thin cream in a large saucepan over medium heat.
Step 2
Cook, stirring, for 3 minutes or until the milk mixture just comes to the boil (see microwave tip). Remove from heat and set aside.
Step 3
Use an electric beater to beat the egg yolks, sugar and vanilla essence in a large bowl until thick and pale. Gradually whisk in the hot milk mixture. Place in a clean saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 8-10 minutes or until the mixture thickens and coats the back of the spoon. Strain the custard through a fine sieve into a large bowl. Place plastic wrap directly on the surface and place in the fridge to cool.
Step 4
Make jelly following packet directions. Pour into a large bowl. Add the cherries. Cover with plastic wrap and place in the fridge for 3 hours or until almost set.
Step 5
Arrange cake slices over the base of a 25 x 30cm (base measurement) serving dish. Drizzle with the brandy. Spoon over the jelly. Top with custard. Cover loosely with plastic wrap and place in the fridge for 8 hours or overnight to set.
Step 6
Spoon the trifle among serving bowls and top with a dollop of whipped cream.
Ingredients
375ml (1 1/2 cups) milk
1 x 300ml ctn thin cream
7 egg yolks
155g (3/4 cup) caster sugar
1 teaspoon vanilla essence
1 x 85g pkt port-wine flavoured jelly crystals
500g cherries, halved, pitted
1 plain double unfilled sponge cake, cut into 2cm-thick slices
60ml (1/4 cup) brandy
300ml thickened cream, whipped, to serve
Cherry trifle Recipe
Method
Step 1
Combine the milk and thin cream in a large saucepan over medium heat.
Step 2
Cook, stirring, for 3 minutes or until the milk mixture just comes to the boil (see microwave tip). Remove from heat and set aside.
Step 3
Use an electric beater to beat the egg yolks, sugar and vanilla essence in a large bowl until thick and pale. Gradually whisk in the hot milk mixture. Place in a clean saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 8-10 minutes or until the mixture thickens and coats the back of the spoon. Strain the custard through a fine sieve into a large bowl. Place plastic wrap directly on the surface and place in the fridge to cool.
Step 4
Make jelly following packet directions. Pour into a large bowl. Add the cherries. Cover with plastic wrap and place in the fridge for 3 hours or until almost set.
Step 5
Arrange cake slices over the base of a 25 x 30cm (base measurement) serving dish. Drizzle with the brandy. Spoon over the jelly. Top with custard. Cover loosely with plastic wrap and place in the fridge for 8 hours or overnight to set.
Step 6
Spoon the trifle among serving bowls and top with a dollop of whipped cream.
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