Thursday, 16 December 2010

My Mum's Boozy Peach & Raspberry Trifle -

This is a recipe that my Mum has always made, and she got the recipe from my Grandma. This weekend, she's making it for our big family Christmas gathering. It's a yummy dessert that looks impressive while being convenient. It's also one that can be made in advance so that you're not chained to the kitchen when your guests arrive. We got some really good frozen Raspberries from Costco, that are good at this time of year. It's best to present the trifle in a glass bowl if you have one so that you can see all the different layers. You can also adapt it depending on the fruit or alcohol you want to use. This would also be good for a New Year's Eve type of pudding! 
I'll put the finished photograph up when it's all done on Saturday.
Ingredients - 
1 packet of trifle sponges
1 tin of sliced peaches in natural juice
1 punnet of raspberries (fresh or frozen)
A good splash of sherry
A pint of custard (made using 2 tbsp custard powder, 2 tbsp sugar and pint of milk)
2 Quick-Gel sachets - red or orange (We used red)

Double cream for whipping
Raspberries and Dark Chocolate to decorate

1. Break the trifle sponges and place in the bottom of a glass trifle bowl.
2. Layer the peaches and raspberries on top
3. Add a good splash of sherry over the fruit and sponge
4. Make the quick-gel as per instructions on the packet, once cool and thickened spoon over the fruit and sponge and leave to set in the fridge
5. In the meantime, make your custard mixing the powder with sugar in a bowl and mix to a smooth paste with some of the milk. Heat the rest of the milk until bubbling and then once boiled, pour the milk into the custard mix and stir to thicken and once thickened, return to the heat for a few more minutes. Then leave to cool slightly.
6.Once the quick gel has set, place the custard on top and refrigerate until cold.
7. On the day of serving, whip up about 500ml double cream and spoon over the top. Decorate with raspberries and maybe some chocolate shavings.

NB - this definitely tastes better made a day or two in advance and can be kept in the fridge until the day of serving! Also try and get the custard really thick, shop-brought stuff isn't that great.

Unfortunately, we've had sooo much snow, nobody could get to our family festive gathering!! So we've had to freeze and eat all the food ourselves! Silly weather - but it does look really beautiful everywhere.

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