Traditional Trifle
Ingredients (15 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | pc | Boudoir Biscuits, box |
| 250.00 | ml | Sherry or sweet white wine |
| 200g walnuts finely chopped | ||
| 410.00 | g | Fruit cocktail in can 3/1 |
| 110.00 | g | CARTE D'OR Greengage Jelly 2kg |
| 500.00 | ml | Water (hot) |
| 110.00 | g | CARTE D'OR Strawberry Jelly 2kg |
| 500.00 | ml | Water (hot) |
| 310.00 | g | Pears in cans (williams) 1/1 halved and sliced |
| 1.00 | l | CARTE D'OR Custard Powder 2,5kg prepared |
| 500.00 | ml | MEADOWLAND Classique 10 x 1L whipped for decorating |
Preparation
1. Make up the jellies with the boiling water.
2. Allow the jelly to set until wobbly.
3. Line the bottom of the glass dish with the boudoir biscuits and pour over the wine or (juice reserved from the drained fruit cocktail if one does not want to use the sherry or sweet wine).
4. Layer with half the nuts and half the fruit cocktail on top of the boudoir biscuits and pour the prepared greengage jelly over them.
5. Chill in the refrigerator until the jelly has just set.
6. Repeat this layer using the remaining fruit and nuts and the strawberry jelly.
7. Allow to set slightly in the refrigerator.
8. Layer with the pear slices on top of the jelly and top with the prepared custard.
9. Chill in the refrigerator until set.
10. Just before serving decorate with whipped cream, mint leaves, cherries, strawberries etc.
