Sunday, October 16, 2005
Diary of a trifle
So here's how I did it:
1. Find massive huge bowl that would hold trifle large enough for 20 people. I didn't have a big glass bowl, so I used a corningware bowl.
2. Layer the bottom with sponge lady fingers. I did two layers since it was such a deep dish.
3. Prepare raspberry jelly as instructed on the packet. I added less water to make the jelly thicker and sweeter. Poured jelly mixture over the sponge fingers until they were immersed. It took me 3 jelly packets for that.
(Here's something I forgot to do: drizzle sherry over everything for an extra kick)
4. Let the jelly and sponge fingers set for about half hour in the freezer.
5. Slice up the strawberries, and sprinkle some sugar on them to sweeten.
6. Layer canned mandarin oranges, lychees and sliced peaches and the fresh strawberries above the jelly and sponge fingers. Freeze overnight.
7. Prepared about three servings of custard. Used Bird's custard powder and banana milk, regular milk and some sugar. (The banana milk was a mistake buy but it turned out good)
8. Spread custard above fruit layer and freeze again. (And here I made another mistake of freezing it overnight. Of course the custard turned out rock solid. In future, I'll make the custard just hours before serving and let it chill in the freezer for about an hour)
9. Day of serving, added the cream on top of the custard. I used a mixture of whipping cream (which I hand whipped) and since I was lazy,Pure Cream. Added some sugar to sweeten the cream, and for the piece de resistance, scattered more sliced strawberries on top.
10. Thawed entire trifle for about 4 hours before serving.
All in all, although I made some mistakes, everything turned out well, including the frozen custard. Looks like I'll be making this again, but I think I'll change a couple of things the next time round.