Showing posts with label Trifle. Show all posts
Showing posts with label Trifle. Show all posts

Tuesday, 19 November 2013

Harveys Bristol Cream Review...


Last week I received a bottle of Harveys Bristol Cream to review which got me excited and thinking of Christmas. Every year we buy a good quality bottle of sherry so we can leave Santa a nice small glass out to go with his mince pie on Christmas Eve.

I have been thinking of some recipes for the adults to share, maybe a Trifle, a mince pie or two or whatever new recipes I can think off for the adults only, of course. All with a nice splash or glass!! of sherry, yum yum.

My all time favourite like most people is the classic Christmas trifle. It never fails in hitting the spot. Delicious.

The Christmas trifle.

My mum has made a trifle for Christmas every year since I was little and my Grandma always used to make wonderful Christmas trifles too.


Ingredients

  • 1 x 135g Strawberry Jelly tablet (that make 1 pint of jelly)
  • 30 ml Harveys Bristol sherry
  • 411g Can of fruit cocktail ( juice drained)
  •  110g (about 16-18) Trifle sponge fingers
  • 1 Pint of home made custard (made up) I used 500g this time of freshly made up ( from fridge's in supermarket)
  • 300 ml Double cream
  • 250g Cooking chocolates
  • 4 Clementine's/ satsumas peeled and broken into pieces
  • Candy canes for decoration
You will need
  • Large trifle dish
  • Chocolate mould

Method
  • Make up jelly by putting broken jelly pieces into a jug and adding half a pint of boiling water, stir until all jelly has melted, make up to just under 1 pint of liquid with cold water ( I make mine 30 ml less than a pint as the sherry will water the jelly down).
  • Leave for a while to cool.
  • Place the fruit cocktail into a sieve and drain all juice from the fruit (if not the jelly will not set properly).
  • Place the fruit cocktail in the centre of the dish.
  • Place the trifle sponges around the inside of the bowl any spare break up and mix with the fruit.
  • Now the jelly should have cooled tip over the fruit and sponges, poor into the trifle bowl over the fruit
  • Place in a refrigerator until completely set.
  • If Making up custard, make and set aside to cool, I used ready made this time.
  • Melt the chocolate, place broken chocolate in a heat proof dish and place over some simmering pre boiled water.
  • Peel the little oranges and pat with a piece of kitchen towel so not to wet for the chocolate.
  • Remove the chocolate from the heat.
  • Place a few spoonfuls of chocolate in the silicon moulds , (I made 10).
  • Dip the oranges into the chocolate very quickly as the are cold they make the chocolate set quickly.
  • Once everything is completely set add the custard on top of the set jelly.
  • Place the double cream into a bowl and whisk with and electric whisk until thick and creamy.
  • Arranges everything on the trifle, custard first, then cream then the chocolates.

About the Sherry-

Celebrate with Harveys 

The New Year is fast approaching, so embrace this time with a celebration. Gather family and friends to greet the New Year and share a special moment with Harveys Bristol Cream and these stylish serves.

Start the celebrations with a bang by creating the lavish yet simple Harveys’ Cup. Pop ice and a slice of lemon into a highball, add Harveys Bristol Cream and top up with pink lemonade to make the perfect party drink.

When the party is in full swing and midnight is approaching raise a toast to the New Year with a Harveys’ Spritz. Add one part Harveys Bristol Cream to an ice filled wine glass topped with premium Prosecco and for an extra-stylish flair pop in a twist of orange. Stir gently and toast to new memories this New Year.

Aside from the festivity and celebrations, Harveys can be enjoyed on any occasion, so for more ways to enjoy a Harveys Half Hour visit the Harveys website –Harveys Half Hour.

Harveys Bristol Cream is widely available across the UK. The 75cl RRP is £9.41

About this post-

I got sent a bottle of Sherry to make and share my favourite Christmas recipe. I was not paid for this post and all thoughts are my own honest opinion.

Saturday, 8 December 2012

California Prune and Armagnac Trifle ...



Fancy a trifle with California prunes?

Serves four



Ingredients

  • 200g California prunes chopped
  • 75ml Armagnac
  • 300ml fresh vanilla custard
  •  75g homemade meringue roughly broken
  • 150ml double cream whipped
  • Chocolate powder to serve

Method

  • Place the prunes in a small bowl and pour over the Armagnac.
  • Leave to marinate for 1 hour.
  • Divide the marinated prunes in half then divide one half into four glasses.
  • Top each with the custard then the remaining prunes.
  • Sprinkle over the roughly broken meringues then top with whipped double cream.
  • Add a sprinkle of the chocolate powder and serve immediately.


Nutritional information (per serving)

495 kcal
 protein 4.8g
carbohydrate 58.5g
fat 22.4g
saturated fat 12.9g
fibre 3.5g
sugar 47.2g
salt 0.165g


Recipe and photo credit by California prunes



Saturday, 1 December 2012

Boozy Brownie, Cherry & Walnut Trifle ...



Prep time: 15 minutes

Serves: 4



Ingredients

  • 500g TOTAL Greek Yoghurt
  • 425g cherries, in syrup
  • 4 shots brandy
  • 1 box of mini chocolate brownies (approx 20 – 24 pieces)
  • 120g walnut pieces
  • Cocoa powder for dusting


Method

  • Drain the cherries, retaining the syrup.
  • In a bowl, mix the brandy with the cherry syrup and soak the chocolate brownies for ten minutes.
  • In a trifle bowl, layer the syrup soaked brownies, cherries and yoghurt and repeat.
  • Finish the trifle on top with a smooth layer of yoghurt and sprinkle with walnut pieces and cocoa powder.



Recipe and photo credits- Total Greek Yoghurt



Saturday, 8 September 2012

Scottish Berry Trifle...





Serves 4

What you need

  • 80g sponge (we bought a readymade sponge)
  • 20ml sweet sherry
  • 200g mixed berries (strawberries, blackcurrants, blueberries, raspberries)


For the jelly

  • 100ml apple juice (not from concentrate)
  • 50ml water
  • 150ml white wine
  • 3 leaves gelatine, soaked in water
  • 140g caster sugar
  • 25ml blackberry concentrate (cordial, not with sweeteners)
  • 60g blackberries


For the custard

  • 300ml Graham’s organic whole milk
  • 300ml Graham’s organic double cream
  • 1 vanilla pod, split, seeds scraped out and reserved
  • 6 egg yolks
  • 60g caster sugar


For the Chantilly cream

  • 284ml Graham’s organic double cream
  • 2 tbsp icing sugar
  • sprinkles to decorate


Method

  • First make the custard.
  • Place the milk, cream, vanilla pod and seeds into a thick-bottomed pan and place on a high heat until boiling.
  • Meanwhile add the sugar to the yolks and beat immediately.
  • Next, beat the eggs yolks until they are thickened and pale.
  • Slowly pour half the hot mix onto the bowl of beaten eggs, whisking continually.
  • Take the pan off the heat.
  • Use a heat-proof spatula to scrape the egg and milk mix from the bowl back into the pan.
  • Place back on a medium heat and stir with a spatula.
  • Stir in a figure of eight to prevent hot spots forming.
  • The mixture should begin to thicken within about 2 minutes.
  • The perfect temperature is 82°C, and a thermoprobe thermometer is useful here.
  • If you don’t have a probe, watch for little puffs of steam escaping from the side of the pan.
  • These are a warning sign that the custard is getting too hot; take the pan off the heat and continue stirring.
  • When the mix has thickened enough to coat the back of the spatula, take off the heat and strain immediately through a fine sieve to remove any small lumps which may have formed.
  • Leave to cool before using on the trifle.
  • While the custard is cooling, make the jelly.
  • Bring the juice, water, cordial, wine and sugar to the boil before adding the blackberries.
  • Boil for 2-3 minutes to extract the juice, turning the liquor slightly purple.
  • Strain, removing the blackberries, then add the soaked gelatine and stir well until dissolved.
  • Leave to cook slightly.
  • Now cube the sponge into 1cm pieces and sprinkle onto the base of the trifle dishes (either 4 separate dishes or one large one), pour over the sherry and leave to absorb.
  • Place some fruit in each dish on top of the sponge.
  • Pour over the cooled jelly and refrigerate until set (about 2 hours).
  • When the jelly is set, pour over the thickened, cooled custard.
  • At this point it’s best to leave the trifles covered in the fridge overnight, but leave for a couple of hours at least.
  • For the Chantilly cream, soft whip the double cream with the icing sugar (don’t over whip it), and pipe or spoon it over the set custard.
  • Finally, sprinkle over a few hundreds and thousands and serve.


About this post -

Recipe and photo credits by-  Grahams The family Dairy



Sunday, 3 June 2012

Will Torrent’s Royal Jubilee Trifle...


Fancy a trifle to celebrate in style?



Ingredients: (makes 6 servings)


1 small Madeira cake

1 punnet fresh raspberries

1 punnet fresh blackberries

1 punnet fresh strawberries

1 punnet fresh blueberries

1 punnet frozen berries

20ml port

25g sugar

2 leaves of gelatine

250g white chocolate

500g fresh custard

2 tsp Nielsen-Massey Vanilla Bean Paste

200g Billington’s Golden Caster Sugar

50ml water

6 egg whites

Popping candy/ chocolate covered space dust (optional)

Method:

Begin by slicing the Madeira cake and then using a round cutter, cut discs, placing them in the bottom of a large serving glass bowl.

Carefully place some fruit on top of the sponge pushing the fruit to the sides so that you can see them through the glass.

In a saucepan, bring to the boil the port, sugar and frozen berries, whilst soaking the gelatine in cold water in a separate bowl.

Once the port, sugar and berry mixture has boiled, leave to send through a sieve over a bowl, leaving you with a glossy berry syrup.

Reheat the syrup gently to melt the gelatine in to.

Using a spoon, scoop the berry syrup with gelatine into the glass bowl, pouring over the fresh fruit. Place into the fridge to set (for a few hours).

To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.

Gently fold the custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste.

Spoon the custard over the set jelly and then place in the fridge to set (whilst you make the meringue).

To make the meringue, begin by whisking the egg whites on a medium to high speed.

Place the water and sugar in a sauce pan and using a thermometer heat till it reaches 121ÂșC. Carefully add the sugar syrup to the egg whites, in a steady stream, whilst they continue to beat and keep whisking till the sides of the bowl cools.

Once the meringue has cooled, you should be left with a tight, very glossy meringue

Take the dessert out of the fridge and sprinkle with the chocolate covered space dust

Place the meringue into a piping bag with a plain nozzle.

Pipe bulbs of the glossy meringue on top of the custard/space dust.


Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.

Decorate with some of the remaining fresh fruit and enjoy.

Credits : Baking Mad

Tuesday, 24 April 2012

Party Berry Trifles....



A great recipe to try now ....And to bookmark for the Diamond Jubilee...





You don’t need to worry about buying fancy glasses for this favourite dessert, just recycle glass jars with nice lids, small chocolate spread jars, jam or yogurt pots all work well.

If you are not planning a street party, add the jars of trifle to a picnic basket or cool bag for a summery picnic on the beach or at an open air concert and remember to pack the spoons!

Serves 10 

Preparation time: 25 minutes

Cooking time: 5 minutes

Chilling time: 3-4 hours

For the jelly

  • 450 g (1 lb) strawberries, sliced
  • 150 ml (1/4 pint) cold water plus 4 tablespoons
  • 50 g (2 oz) caster sugar
  • 3 teaspoons powdered gelatine
  • 150 g (5 oz) raspberries
  • Juice ½ lemon

To assemble

  • 190g jam Swiss roll, diced
  • 100 ml (31/2 fl oz) dry or sweet sherry
  • 250 g (9 oz) strawberries, sliced
  • 2 x 425 g (15 oz) cans custard
  • 450 ml (3/4 pint) double cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons icing or caster sugar
  • Sugar sprinkles, union jack sugar discs (buy online) or extra fruits to decorate, optional


Method

  • To make the jelly, add the strawberries to a saucepan with the 150 ml (1/4 pint) water and the sugar, cover and cook gently for 5 minutes. 
  • Sprinkle the gelatine over the remaining 4 tablespoons water in a small bowl and leave to stand for 5 minutes.
  • Puree the cooked strawberries in a liquidiser or food processor with the raspberries then press the puree through a sieve back into the saucepan. 
  • Add the bowl of gelatine to a small saucepan of gently simmering water, so that the water is halfway up sides of the bowl. Heat for 4-5 minutes until the gelatine becomes a clear liquid. 
  • Stir into the fruit puree with the lemon juice.
  • To assemble the trifles, divide the diced Swiss roll between 10 small glasses each about 200 -250 ml (7-8 fl oz) and drizzle each one with 2 teaspoons of sherry. 
  • Top with the remaining sliced strawberries then cover with the fruit jelly. 
  • Chill for 3-4 hours until the jelly has set, or make the night before if preferred.
  • A few hours before serving, divide the custard between the trifle glasses. 
  • Lightly whip the cream with the vanilla and sugar then spoon over the custard. 
  • Return to the fridge with the jar lids until ready to serve. 
  • Add decorations, if using at the last minute.


Recipe and photo credits-  Seasonal Berries


Saturday, 31 December 2011

Fruity Cocktail Trifles....


Me and my husband love trifles and I would say 

These are the best I've made so far!!

So yummy...


Makes 4


Ingredients

  • 1 pack strawberry Jelly ( that make 1 pint of jelly)
  • 8 Trifle sponge fingers
  • 4 Clementine juiced
  • 411g Tin of Fruit Cocktail
  • 1 Pint of home made custard (made up)
  • 4 Clementines pealed and separated
  • 250 ml Double cream
  • 4 Chocolates chunks




Method

  • Make up jelly by putting broken jelly pieces into a jug and adding half a pint of boiling water, stir until all jelly has melted.
  • Squeeze 4 clementines, sieve the juice and stir into the jelly, make up to 1 pint of liquid with water leave for a while to cool.
  • Place the fruit cocktail into a sieve and drain all juice from the fruit (if not the jelly will not set properly) pick out 4 cherries and set aside for the top.
  • Break a trifle sponge for each into 4 and place at the bottom of the tall glass, divide the fruit cocktail into all 4 glasses then repeat with the 2nd trifle sponge.
  • Now the jelly should have cooled tip over the fruit and sponges evenly into 4 glasses.
  • Place in a refrigerator until completely set.
  • Make up 1 pint of custard according to custard packet and set aside to cool and set.
  • Once everything is completely set add the custard to the 4 glasses.
  • Peel the clementines removing any pips and place one on top of each trifle around the outside of the custard.





  • Place the cream in a bowl and whisk until thick and creamy.
  • Spoon onto the clementines.
  • Grate the chocolates with a fine nutmeg grater and sprinkle onto each placing the saved cherries in the middle.




  • Yummmmmmmyyyyy!!!!!!!!!



Linking this post to- Creative Mondays

Wednesday, 30 November 2011

Trifle...



Layers of Swiss roll soaked in kirsch, with berries, apricots and vanilla custard and a whipped cream and crunchy flaked almond topping, sweetened only with Sweet Freedom syrups (made 100% from fruit) in place of sugar

Serves 6-8


Vanilla Custard
  • 400ml Milk
  • 200ml Double Cream
  • 1 Vanilla Pod
  • 3 Medium Free Range Egg Yolks
  • 5g Cornflour
  • 45g Sweet Freedom Original
  • 2 Leaves of Gelatine


Swiss Roll
  • 2 Medium Free Range Eggs
  • 75g Sweet Freedom Original
  • 75g Self Raising Flour
  • 150g No Added Sugar Raspberry Jam
  • 275g Frozen Berries, thawed (raspberries, blackberries, cherries, blueberries etc.


Ingredients

  • 275g Tinned Apricots, in juice, sliced (drained weight)
  • 75ml Kirsch
  • 300ml Double Cream
  • 30g Flaked Almonds, lightly toasted

You will need a Swiss roll tin measuring 20cm x 30cm (8”x12”)
Method
  • First of all make the custard. 
  • Pour the milk and cream into a pan, split the vanilla pod lengthways and scrape the seeds out and add to the pan with the split pods. 
  • Whisk together the eggs yolks, cornflour and Sweet Freedom.
  • Cut the gelatine leaves into small pieces and leave to soak in cold water for 10 minutes. 
  • In the meantime, heat the milk and cream until boiling point then whisk into the egg mixture. 
  • Return the mixture to the pan, taking out the vanilla pod first, and place back on the heat. 
  • Cook over a moderate heat until the custard thickens, keep whisking as it cooks. 
  • Take off the heat then whisk in the drained gelatine until it has all dissolved. 
  • Leave to cool and then place in the fridge until it just starts to set.
  • Whilst the custard is cooling, prepare the Swiss roll. 
  • Line a Swiss roll tin with non stick baking parchment and preheat the oven to 200C/Fan 180C.
  • Whisk together the eggs and Sweet Freedom until they are pale, creamy and very thick. 
  • Then sieve the flour into the bowl and carefully fold into the egg mixture. 
  • Pour into the prepared tin and bake in the preheated oven for 8-10 minutes or until the sponge is golden brown and springy to the touch. 
  • Warm the jam while the Swiss roll is in the oven. 
  • Take the Swiss roll out of the oven and turn it out onto a piece of non stick baking parchment. 
  • Spread with the warmed jam and roll up the sponge from the short side, using the baking parchment to guide the roll.

To assemble the trifle

  • Slice the Swiss roll and place the slices on the base of a trifle dish. 
  • Mix the kirsch with 25ml of juice from the berries and sprinkle over the Swiss roll slices. 
  • Drain the berries and apricots and place on top of the sponge layer. 
  • Spoon over the custard and then place in the fridge and leave to set. 
  • Finally, lightly whip the cream, spread over the custard and scatter with flaked almonds. 
  • Chill until required.

Gluten Free Version
  • Make a Swiss roll as above but using 25g of rice flour, 50g of ground almonds and ½ Tsp of gluten free baking powder instead of the self raising flour.


Recipe and photo credits- Sweet Freedom

Saturday, 26 November 2011

Bite Sized Trifles...


Modern twist on an old favourite...


Sometimes you just need a small dainty pud after a huge Christmas lunch. These tiny trifles add a delicious sweet finish that look stunning.

Serves 8

Preparation time: 15 minutes

Cooking time: 5 minutes

Chilling time: 3-4 hours

Ingredients

  • 175 g (5 oz) blackberries
  • 3 tablespoons caster sugar
  • 3 tablespoons water
  • 2 trifle sponges
  • 4 tablespoons sweet sherry
  • 2 x 140 g pots ready made long life custard
  • Grated rind ½ small orange
  • 150 ml (¼ pint) double cream
  • 8 small blackberries and a few crushed sugared almonds to decorate, optional


Method

  • Add the blackberries, sugar and water to a small saucepan, cover and cook gently for 5 minutes then leave to cool.
  • Cut the trifle sponges into tiny cubes & divide between the bases of 8 small 100 ml (3½ fl oz) liqueur glasses then spoon over the sherry. 
  • Divide the blackberries and cooking juices between glasses & use the back of a spoon to create and even layer.
  • Mix the custard with the orange rind then spoon over the blackberries. 
  • Softly whip the cream and spoon over the custard. 
  • Decorate each glass with a blackberry and some roughly crushed sugared almonds if liked.




Recipe and photo credits -Seasonal Berries

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