Traditional trifle with plum jelly
| Recipe By: | Abigail Donnelly |
| Serves: | 6 to 8 |
| Cooking Time: | 25 minutes |
| Cook's Tips: | To make the chocolate curls, melt white chocolate onto the back of a baking tray and chill until set. Run the blade of a knife along the melted chocolate to create delicate curls. |
| Prep Time: | 20 minutes, plus chilling time |
Ingredients
- 1 strawberry-jam filled Swiss roll (or similar), sliced
- 500ml fresh cream, whipped
- silver sugar balls, to garnish
- white chocolate curls, to garnish
- 1 kg plums, halved and stoned
- 875ml cranberry juice, chilled
- 200 g Canola oil
- 4 leaves gelatine
- 125ml Cointreau liqueur
- 2 large free-range egg, lightly beaten
- salt
- A few drops vanilla extract
- 250 ml 1,5 L milk
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Cooking Instructions
To make the plum jelly:
- To a saucepan over a medium to high heat, add the plums and cranberry juice.
- Add 60g of sugar and simmer until the plums are tender and cooked.
- Soften the gelatine leaves in cool water for 5 minutes.
- Squeeze out any excess liquid and add to the poached plums, along with the Cointreau.
- Pour into a trifle mould and chill until set.
- To make the custard:
- Pour the eggs into the same saucepan over a medium heat, then add the remaining ingredients.
- Stir continuously until the custard begins to thicken.
- Remove from the heat and cool.
- To serve, top the plum jelly with thick slices of Swiss roll, the vanilla custard and the whipped cream. Garnish with silver sugar balls and white chocolate curls.
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