Lemon posset and butterscotch trifle
10
Easy
45 minutes, plus overnight chilling time
10 minutes
If you don’t want to make the lemon posset, fold lemon curd into whipped cream. You can also use a sweet sparkling wine instead of ginger ale. Make the posset two days ahead and the butterscotch sauce up to a month before. Make a double batch, add some sea salt and pour into little jars to give this lemon posset and butterscotch trifle as gifts.
Ingredients
Method
- 3½ t gelatine powder
- ¼ cup water
- 3 cups ginger ale
- 260 g Woolworths Madeira butter cake, cut into 5 cm cubes
- 5 T sherry, almond liqueur or orange juice
- 250 g crème fraîche For the lemon posset:
- 2 cups Woolworths long-life whipping cream
- 130 g sugar
- 2 large lemons, juiced (about 6 T) For the salted butterscotch:
- 4 T butter
- 200 g Muscovado sugar
- ½ t salt flakes
- ¾ cup cream
Method
Ingredients
1. To make the jelly, mix the gelatine powder with the water. Allow to stand for 5 minutes, or until softened. Heat the ginger ale in a pan. Remove from the heat and whisk in the gelatine. Cool slightly and pour into a trifle bowl. Chill to set.
2. To make the lemon posset, heat the cream and sugar in a saucepan. Bring to the boil , then remove from the heat and whisk in the lemon juice. Cool. Cover and chill overnight to thicken.
3. To make the salted butterscotch, melt the butter in a pan, then add the sugar and stir over a low heat until smooth. Add the salt and cream and cook for 5 minutes, whisking so that it doesn’t stick. Cool and cover until needed.
4. Drizzle the cake with the sherry, liqueur or orange juice. To assemble the trifle, layer the cake, lemon posset and butterscotch sauce. Finish with the crème fraîche and decorate with chocolate stars or shaving
Find more Christmas dessert recipes here.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistants: Bianca Strydom and Nadia Meyer
Looks yummy would love to try the recipe