Trifle

VILLAGE AT LYONS OLD FASHIONED SHERRY TRIFLE Custard Ingredients: 450ml milk 1 vanilla pod 3 eggs, yolks only 1 tsp cornflour 1oz caster sugar For the rest of the trifle: 6 trifle sponge cakes 55g flaked almonds 50ml sherry Homemade raspberry jam 400g fresh raspberries 220ml double cream Method: 1. Firstly, make the custard. Heat the milk with the slit vanilla pod over a medium until it comes to simmer, then remove from the heat. Mix the egg yolks, sugar and cornflour into a smooth paste. 2. Place the milk back over the heat and stir in the egg mixture. Reduce the heat to low and continue to stir the custard until it thickens, remove from the heat and allow to cool. Remove the vanilla pod (rinse it under water and dry it and place in a jar of caster sugar for vanilla sugar). 3. Break the sponge cakes in to quarters and smear with homemade raspberry jam. Then place them at the bottom of a large glass bowl and sprinkle the raspberries and sherry over them. Slice the bananas. 4. Pour the cooled custard over the sponge cakes. Whip up the remaining ½ pint (275 ml) of cream and spread it over the top. Decorate with the flaked almonds. Cover and chill for 3 or 4 hours before serving.

Upload
steve-dempsey
Category

Documents
view
31
download
2

Embed Size (px):

description

Clodagh McKenna's traditional trifle recipe, as regularly enjoyed at the Village at Lyons.

Transcript of Trifle

VILLAGE AT LYONS OLD FASHIONED SHERRY TRIFLE

Custard Ingredients:450ml milk1 vanilla pod

3 eggs, yolks only1 tsp cornflour1oz caster sugarFor the rest of the trifle:

6 trifle sponge cakes55g flaked almonds50ml sherryHomemade raspberry jam400g fresh raspberries

220ml double cream

Method:1. Firstly, make the custard. Heat the milk with the slit vanilla pod over a medium until it comes to simmer, then remove from the heat. Mix the egg yolks, sugar and cornflour into a smooth paste.

2. Place the milk back over the heat and stir in the egg mixture. Reduce the heat to low and continue to stir

the custard until it thickens, remove from the heat and allow to cool. Remove the vanilla pod (rinse it under water and dry it and place in a jar of caster sugar for vanilla sugar).

3. Break the sponge cakes in to quarters and smear with homemaderaspberry jam. Then place them at the bottom of a large glass bowl andsprinkle the raspberries and sherry

over them. Slice the bananas.4. Pour the cooled custard over the sponge cakes. Whip up theremaining ½ pint (275 ml) of cream and spread it over the top.

Decorate with the flaked almonds. Cover and chill for 3 or 4 hoursbefore serving.