Traditional trifle with home-made plum jelly
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- Abigail Donnelly
- 6 to 8
- Easy
- 20 minutes, plus chilling tim
- 25 minutes
- Graham Beck Rhona White Muscadel 2008
- Buy Ingredients Here
Ingredients
- 1 strawberry-jam filled Swiss roll, sliced
- 2 cups cream, whipped
- Silver sugar balls, to garnish
- White chocolate curls, to garnish
- For the plum jelly
- 12 plums, halved
- 3½ cups cranberry juice
- 60 g sugar
- 4 gelatine leaves
- ½ cup Cointreau liqueur
- For the custard
- 3 free-range eggs, beaten
- 50 g sugar
- A pinch of salt
- 1 t vanilla extract
- 2 cups milk
Cooking Instructions
To make the plum jelly:
To a saucepan over a medium to high heat, add the plums and cranberry juice. Add the 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 pan 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.
Cook’s note: 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.
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