Christmas Star Mini Trifles
MAKES 8 PREP 20 MINUTES (PLUS COOLING, AND
5 HOURS AND OVERNIGHT REFRIGERATION) COOK 5 MINUTES YOU’LL NEED A 3CM STAR-SHAPED CUTTER.
85g packet strawberry jelly crystals 85g packet lime jelly crystals 2 large Granny Smith apples, peeled 100g white chocolate, chopped 2 cups thickened cream 250g mascarpone 200g packet ginger kisses ½ cup apple juice 250g strawberries, finely diced White chocolate stars, mini silver cachous and edible gold glitter, to serve
1 Make strawberry and lime jelly separately following packet directions. Refrigerate for 1 hour or until just beginning to set (mixture should be a custard-like consistency). 2 Cut apple lengthways into 5mm-thick slices on either side of core. Using a 3cm star-shaped cutter, cut stars from apple. Add to each jelly. Stir to combine. Divide jelly among 8 x 340ml-capacity wine glasses (about ½ cup into each glass). Refrigerate for 4 hours or until set. 3 Place chocolate and ½ cup cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring halfway through, for 1 minute or until melted and smooth. Set aside for 20 minutes to cool. 4 Place chocolate mixture, mascarpone and ½ cup remaining cream in a bowl. Using a whisk, whisk until soft peaks form (don’t over-whisk). Spoon a little white chocolate cream over jelly in each glass. Top each with 1 ginger kiss and a drizzle of apple juice. Dollop each with remaining white chocolate cream. Refrigerate overnight or until white chocolate cream has set. 5 Using an electric mixer, beat remaining cream until just-firm peaks form. Dollop each trifle with whipped cream and sprinkle with strawberry. Press 1 chocolate star into the top of each trifle and sprinkle with cachous and glitter. Serve. NUTRITION: (each) 2754kj; 47.7g fat; 30.6g sat fat; 6.6g protein; 52.8g carbs; 1.9g fibre; 125mg chol; 306mg sodium.