28.11.07

I love Trifles!


This is my second attempt at making English Trifle. The first one was Chocolate & Orange trifle. My mistake was the in the use of fresh Orange Juice which did not enhance the overall taste as the oranges were not sweet enough and the rest of the trifle flavours overpowered the oranges. This time I decided to use jam instead of juices and the trifles were gone in an hour. I thought this recipe is perfect for winter as summer berries and most of the fruits are not readily available or cost a bomb. So with strawberry jam and a tin of pineapples, I created this simple dessert.

Strawberry & Pineapple Trifle (as per serving)
Ingredients:
4-5 cubes of Sponge Cake sandwiched with Strawberry Jam
Few dashes of Pineapple Juice (from canned pineapples)
2 tbsp Pineapple Jelly (instructions below)
4 tbsp Vanilla Pudding (1 pack makes 3 servings)
2 caps Strawberry Syrup/Cordial
3 tbsp Whipped cream (sweetened with Icing Sugar, according to your taste)
1 tsp Strawberry Jam

Assembling:
1. Place Sponge Cake cubes on base of glass.
2. Sprinkle Pineapple Juice on the cubes.
3. Spoon Pineapple Jelly on top of the cubes
4. Place Vanilla Pudding on top of Pineapple Jelly.
5. Sprinkle 1 cap of Strawberry Syrup on Vanilla Pudding.
6. Fill up rest of glass with Whipped Cream or repeat layers from Steps 1-5.
7. Place a dollop of Strawberry Jam in the centre. Sprinkle another cap of Strawberry Syrup on the Whipped Cream. Chill for 2 hours in fridge.

Pineapple Jelly:
1. Drain the syrup from one tin of Pineapples.
2. Soak 3g of Powdered Gelatine or One leaf of Gelatine in cold water till softened or sufficiently swelled.
3. Over low heat, place syrup and sugar (3 tbsp or according to your taste) in a saucepan and dissolve the sugar. Stir in the Gelatine till totally dissolved. Do not boil mixture. Remove from heat. Chill in fridge till set.

Simple and Yummy treats!

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