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