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    Thursday, December 17, 2015

    Christmas berry trifle recipe

    Christmas berry trifle recipe

     4 x 150g ctns Fruche Vanilla Creme 99 per cent fat-free fromage frais
     500g fresh or thawed frozen mixed summer fruit (such as strawberries, raspberries, blueberries or cherries)
     2 teaspoons icing sugar mixture
     200g (about 16) savoiardi (sponge finger biscuits)
     2 x 9g pkts Aeroplane JellyLite raspberry-flavoured low-joule jelly crystals
     1 teaspoon rosewater essence
     80g unsalted pistachio kernels

    Christmas berry trifle recipe

    Step 1
    Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish.

    Step 2
    Prepare the jelly following packet directions. Stir in the rosewater essence. Carefully pour the jelly mixture over the biscuits. Cover with plastic wrap and place in the fridge for 4 hours or until the jelly is set.

    Step 3
    Meanwhile, place the pistachios in a frying pan over medium heat. Cook, stirring, for 3-5 minutes or until lightly toasted. Set aside to cool slightly. Coarsely chop.

    Step 4
    Spoon the fromage frais over the jelly. Top with the mixed summer fruit.

    Step 5
    Sprinkle with pistachios and dust with icing sugar to serve.

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     This topic brought to you from taste.com
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    Item Reviewed: Christmas berry trifle recipe Rating: 5 Reviewed By: Mrs. Chef
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