- Ingredients
- 400g tinned fruit cocktail, drained
- 135g strawberry jelly tablet
- 285ml boiling water
- 285ml cold water
- 1/2 Swiss roll, cubed
- 250ml whipping cream
- 250ml semi-skimmed milk
- 55g NESTLÉ DOCELLO Crème Brûlée
Trifle Pots
Trifle Pots
Portions: 10
Ingredients
Method
Method
Divide the fruit cocktail mix into the desired serving pots/containers.
Make the jelly by cubing the concentrated jelly tablet and dissolving in 285ml boiling water. Add 285ml cold water to make 1 pint of jelly, then pour over the fruit cocktail mix. Chill until set.
Place the cubes of Swiss roll on top of the jelly.
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 brûlée custard between the serving pots.
Chill until set before serving. If desired, set any leftover jelly in a shallow tin and cut into cubes as a garnish.
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