Hello everybody!
This week, we are going to indulge our sweet tooth and browse 5 Christmas desserts around Europe. You still have time to shop around for the ingredients if our ideas sound to good!
English Trifle
Ingredients
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- 750g frozen summer fruit (raspberries, blackberries, red and blackcurrants)
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- 250g caster sugar
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- 9 sheets leaf gelatine
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- 75g custard powder
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- 1.2l milk
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- 1½-2 madeira cakes
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- 4 tbsp sherry or cassis
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- 300-450ml double cream
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- 1 tsp vanilla extract
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- 2 tbsp icing sugar
- 2 crushed amaretti biscuits, to serve
Preparation
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- Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
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- Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
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- Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
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- Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
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- Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
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- Pile 1½ – 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
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- Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.
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- When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
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Whip 300 – 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.
Recipe courtesy of https://www.bbcgoodfood.com/recipes/155633/ruby-fruit-jelly-trifle
Thanks for introducing us to the English truffle. I have never tasted and am looking forward to it.
Thank you for the feedback! It’s actually an English Trifle, a Christmas dessert! 🙂
I can’t believe I’ve never had a trifle yet! Your recipe sounds amazing, and I’d love to try it!
xoxo
Annie
If you do, let me know how it turns out! 🙂
I love trifle and make it every so often. I really like your idea of making your own jelly (Jello if you’re in the US) – much nicer than the store bought powder stuff, I’m sure!
I’m glad you liked the article! It sounds kind of complicated but the recipe looks pretty easy!
I’ve been a pastry chef for 15 years now and traditional English Trifle is one of my favorites. I’ll have to try your recipe. Anything with amaretti biscuits is delicious 🙂
-Sparky
Wow! 15 years, you must have some nice recipes for desserts!
I really love English desserts, in fact I often enjoy the pleasure of eating pudding, but I’m always looking for new recipes to experiment with!
I hope you liked this one, or the one for home made panettone, although I’m sure you have an amazing recipe for that too! 🙂
I don’t have much of a sweet tooth but this recipe sounds like something my husband and daughter would love to sink their teeth into.
If you aren’t a fan of super sugary sweets, I think the Panettone recipe could also come in handy! 🙂
Madeira cakes? No idea what they are (and I’ve traveled a lot! lol) Can anyone translate this ingredient for me? Where would I find it? Only in England, or… is it called something else elsewhere?
Madeira cakes are a sort of spong cake! The BBC has a great recipe! 🙂
I thought this would be a very tricky recipe but it actually sounds very easy😯
It does kind of have a lot of steps and ingredients, but it looks rather simple!
I have always heard of English trifle but have never eaten it. It does sound so delicious. I will have to try it out.
Thank you! I am glad you like it! The recipe sounds kind of easy, too!