Ingredients

Method

For the jelly:
• 300 g blueberries
• 1 x 750 ml rosé Prosecco bottle
• 50 g sugar
• 4 leaves gelatine, softened in ½ cup water
For the boozy cherries:
• 1 x 750 ml Woolworths glühwein, bottle sugar 200 g
• 2 cinnamon sticks
• 2 star anise
• 1 orange, peel cut into strips
• 400 g cherries
• 6 Woolworths berry mini tea cakes, halved, for serving
• 100 g dark chocolate, melted, for serving
• crème fraîche, for serving
• 2 cups boozy cherries, for serving

Method

Ingredients

1. To make the jelly, heat the blueberries with the Prosecco and sugar for 15 minutes. Squeeze the water out of the gelatine and whisk it into the blueberry mixture until fully incorporated. Remove from the heat, blend and strain through a muslin cloth. Pour into a 23 cm mould and chill overnight.

2. To make the boozy cherries, place the wine, sugar, spices and orange peel in a large saucepan and simmer for 30 minutes. Add the cherries, then allow to stand overnight. Before serving, bring back to a simmer and reduce the liquid by half.

3. To serve, unmould the jelly onto a plate. Serve with the tea cakes, chocolate, crème fraîche and boozy cherries and let everyone help themselves

Find more trifle recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau