- Ingredients
- 135g strawberry jelly tablet
- 285ml boiling water
- 285ml cold water
- 650g tinned fruit cocktail, drained
- 1 large Swiss roll, sliced
- 250ml whipping cream
- 250ml semi-skimmed milk
- 55g Docello Crème Brûlée
- 2 vanilla pods, seeds only
- 350ml double cream, whipped to soft peeks
- 150g toasted flaked almonds
Retro Trifle
Retro Trifle
Portions: 10
Ingredients
Method
Method
Make the jelly by cubing the concentrated jelly tablet and dissolving in the boiling water. Add the cold water to make 1 pint of jelly.
Drain and place the fruit cocktail mix into a large serving dish then pour over the prepared jelly. Place into the fridge to set.
Once set, tightly layer the sliced Swiss roll around the perimeter of the serving dish, ensuring there are no gaps for the custard to seep through.
Heat the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes. Allow to cool slightly before pouring the brulee custard into the serving dish. Refrigerate for approximately 35 minutes, or
until set.
Once cooled and set, top with the soft whipped cream and garnish with the toasted almond flakes.
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