CHERRY TRI­FLE

SERVES 8 PREP 30 MINS COOK 5 MINS CHILL 3 HRS $1.80 A SERVE

Homes+ (Australia) - - EASY FOOD -

85g packet port wine jelly crys­tals

3 egg yolks

¼ cup caster su­gar

2 tbsp corn­flour

2 cups milk

1 tsp vanilla essence

300ml thick­ened cream

670g jar pit­ted sweet cher­ries 2 tbsp sweet sherry (op­tional) 250g sponge fin­ger (savoiardi) bis­cuits

50g dark choco­late, grated fresh cher­ries, to serve

ONE Pre­pare jelly ac­cord­ing to packet di­rec­tions. Chill for

1–2 hrs or un­til thick­ened slightly but not set.

TWO Mean­while, to make a cus­tard, com­bine yolks, su­gar and corn­flour in a medium saucepan. Grad­u­ally stir in milk. Place over medium heat. Stir con­stantly un­til cus­tard boils and thick­ens. Re­move from heat. Stir in vanilla.

THREE Cover sur­face of cus­tard with plas­tic wrap to pre­vent a skin form­ing; set aside to cool. Trans­fer to fridge un­til chilled.

FOUR Beat cream un­til soft peaks form. Gen­tly whisk half of cream into cooled cus­tard. Re­serve re­main­ing cream. FIVE Drain cher­ries, re­serv­ing 1/3 cup cherry syrup. Com­bine re­served syrup and sherry, if us­ing.

SIX Break each sponge fin­ger into 2–3 pieces. Ar­range over base of a large glass serv­ing dish. Driz­zle with cherry syrup. Top with drained cher­ries and thick­ened jelly. Re­frig­er­ate un­til jelly is com­pletely set. SEVEN Pour chilled cus­tard over jelly layer, then spoon over dol­lops of re­served whipped cream. Sprin­kle with grated choco­late. Dec­o­rate with fresh cher­ries and serve.

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