Raspberry, yogurt & white chocolate trifle
SERVES 12-14
FOR JELLY SPONGE LAYER
2 Raspberry Swiss rolls 2 x 135g packet raspberry jelly 750ml hot water 100ml Sherry 375 g fresh raspberries
FOR CUSTARD LAYER 100ml whole milk 100ml cream 300g Irish Yogurts Clonakilty Fat Free Natural Live yogurt 50g caster sugar 250g white chocolate 7 large egg yolks 25g corn our
FOR CREAM LAYER 200ml cream 200g Irish Yogurts Clonakilty Whole Milk Natural Live yogurt
TOPPING LAYER 50g crushed roasted pistachios 125g raspberries
METHOD
The trifle can be made in one large glass serving dish or into individual glasses.
FOR THE JELLY SPONGE LAYER
Break up the raspberry jelly cubes and add 750ml of hot water stir until the jelly cubes have dissolved and add the sherry to this. Set aside and allow to cool to between 25°C to 35°C.
Meanwhile slice the raspberry Swiss roll into 1cm slices. Line the bottom of the dish or glasses with the Swiss roll slices and arrange the raspberries neatly on top of the sponge. When the jelly is cooled pour it over the Swiss roll and raspberries. Place in the fridge for 1 hour until jelly has set.
FOR THE CUSTARD LAYER
Put the milk and cream in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks, caster sugar and corn our in a separate bowl and whisk to combine.
Once the cream mixture is up to the boil, pour slowly into the bowl with the yolks, whisking continuously. Return the mixture to the pan along with the yogurt and cook over a gentle heat, whisking until the mixture reaches 85°C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the custard into a bowl, cover with cling lm and chill in the fridge for an hour or until fully cold.
When the custard is cold spoon it over the set jelly sponge layer and smooth with a spatula.
FOR THE CREAM LAYER
Combine the cream and whole milk natural live yogurt in a bowl and whisk vigorously until soft peaks are formed. Spoon over the custard layer and smooth over with a spatula again.
TOPPING
Arrange the raspberries on top and sprinkle the toasted pistachios over it. Now it’s ready to serve.