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The Kelly’s Christmas Ice Cream Trifle

The Kelly’s Christmas Ice Cream Trifle.

Move over Christmas pudding. The Chocolate Yule Log is so 2010. This festive season, there’s a new dessert in town. Introducing…drum roll…

The Kelly’s Christmas Ice Cream Trifle:

The Kelly’s Christmas Ice Cream Trifle

The epitome of Christmas indulgence; this dessert includes chunks of fluffy red velvet cake, slatherings of rich salted caramel and topped with scoop upon scoop of luxuriously creamy Kelly’s of Cornwall Clotted Cream Ice Cream and tangy cranberry coulis. The ultimate flavour combination.

The Kelly’s Christmas Ice Cream Trifle

Serving suggestion…. nobody would judge you if you ate the trifle straight from the bowl using a serving spoon – otherwise share with 12 of your favourite friends and family.

Kelly’s Christmas Ice Cream Trifle:

Serves: 12-14

Ingredients:

For The Red Velvet Sponge:

The Kelly’s Christmas Ice Cream Trifle

For The Salted Caramel:

For The Cranberry Coulis:

The Kelly’s Christmas Ice Cream Trifle

The Kelly’s Christmas Ice Cream Trifle Method:

1. Preheat the oven to 180C/160C fan/gas 4. Grease and line a 34cm–24cm baking tray with baking parchment.

2. Whisk together the oil and sugar until combined. Gradually add the eggs and beat until pale and thick. Add the vanilla extract, buttermilk, white wine vinegar and 150ml of water, whisking continuously. Whisk in the flour, cocoa and bicarbonate of soda. Add enough food gel so the batter is deep red in colour.

3. Pour the batter into the prepared tray and bake on the middle shelf of the oven for 45-60mins until risen and a knife comes out cleanly when inserted into the middle of the cake.

4. Remove the cake from the tins, cool fully on a wire rack then cut into 6-7cm cubes.

5. Meanwhile, heat a large frying pan over a medium heat. Add the sugar and leave to caramelise until it is deep golden in colour, this will take approximately 5mins. Carefully stir in the cream, butter and salt and simmer for 3mins. Leave to cool fully.

6. For the coulis, place the cranberries, sugar and 100ml of water in a saucepan over a medium heat and simmer for 10-15mins until it is a light, syrupy consistency. Blend with a stick blender until it is almost smooth. Cool fully.

7. To assemble, create a layer of cake on the base of the trifle dish. Top with a layer of caramel followed by ice cream. Repeat this step until you have used up all the ingredients. Drizzle the final layer of ice cream with the cranberry coulis.

8. Serve immediately or cover with cling film and place in the freezer until ready to serve.

TIP: To achieve the perfect scoop, try running your scoop under warm water, shake to remove any excess water before inserting it into the ice cream. Repeat between scoops and you will simply glide through Kelly’s dreamy ice cream!

The Kelly’s Christmas Ice Cream Trifle
The Kelly’s Christmas Ice Cream Trifle
The Kelly’s Christmas Ice Cream Trifle

The Kelly’s Christmas Ice Cream Trifle Recipe c/o Kelly’s of Cornwall

The Kelly’s Christmas Ice Cream Trifle

What do you think of this The Kelly’s Christmas Ice Cream Trifle recipe?

Fancy trying it?

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5 responses to “The Kelly’s Christmas Ice Cream Trifle”

  1. molly says:

    That looks deliciousMollyx

  2. Tamar SB says:

    Oh my that sounds rich and delicious!

  3. molly says:

    Oh wow that looks amazingMollyx

  4. Angie Church says:

    oh my what a delicious looking treat. Thanks for sharing this great ideacome see us at http://shopannies.blogspot.com

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