A Trifle watery

dori2o

It's coming upto that time of year again when for one day we go mad in the kitchen,and one of my favourites is Trifle.

I've normally got my mum to make it for me then I take it home, but last year I made my own.

Went for good quality ingredients none of that Birds trifle mix stuff, but the end result was that I had a very watery trifle.

Can anyone explain why this might have been and what I should do infuture to stop this happening.

Penelope_Penguin

Which bit was watery - was it the jelly? Fresh pineapple or kiwi can stop ot setting.

Maybe we can hekp best of you tell us exactly what you used, and wemight be able to spot the problem

Butterfly_Brain

I find that if you use the sugar free jelly it seems to melt when you add the custard, so I now only use the solid jelly in bars

elf06

I found that when I use 'proper' cream on top its fine but last time when I decided to make individual ones as and when DS wanted one I used squirty cream and after a few mins that ended up a watery mess

custardy

elf06 wrote: »

I found that when I use 'proper' cream on top its fine but last time when I decided to make individual ones as and when DS wanted one I used squirty cream and after a few mins that ended up a watery mess

if you want to use squirty cream then you need to add it to the trifle in the last minute or into the portions
I would never sully a good triflt with squirty cream

elf06

custardy wrote: »

if you want to use squirty cream then you need to add it to the trifle in the last minute or into the portions
I would never sully a good triflt with squirty cream

:rotfl: I DID add it last min (ish) it just took DS ages to start to eat by which time it had gone runny and its the first and last time I'll be using squirty cream for triffle!! I only tried it as I dont eat triffle and thought this might be easier :rotfl: I was wrong - lesson learnt

dori2o

Penelope_Penguin wrote: »

Which bit was watery - was it the jelly? Fresh pineapple or kiwi can stop ot setting.

Maybe we can hekp best of you tell us exactly what you used, and wemight be able to spot the problem

Ok as I remember it went something like this.

Fingers in the bottom with a little jelly(just so the fingers are covered plus a bit extra to allow for soaking up) and allowed to set. I used 1.5 Robertsons strawberry jelly- not the unsweetened type.

Then I had Pear halves, well drained, covered with jelly and allowed to set.

Then cooled custard made from powder.

Then whipped cream topping.

custardy

dori2o wrote: »

Ok as I remember it went something like this.

Fingers in the bottom with a little jelly(just so the fingers are covered plus a bit extra to allow for soaking up) and allowed to set. I used 1.5 Robertsons strawberry jelly- not the unsweetened type.

Then I had Pear halves, well drained, covered with jelly and allowed to set.

Then cooled custard made from powder.

Then whipped cream topping.

so which bit was wattery?
the jelly or the custard?

dori2o

custardy wrote: »

so which bit was wattery?
the jelly or the custard?

The jelly. But it was made thick i.e. with less water than stated on the packet.

ifonlyitwaseasier

tbh all i do with trifle is get a swiss roll (or 2!) chop into evenish rounds, lavey in the bottom and add the semi cooled jelly

once that sets i add the (posh m&s) custard (thats the reason that we don't have it often!!) then the day of eating add the cream in the morning and then sprinkle with a crumbled up flake

you can't sully a good trifle with fruit!!! this is a desert to be enjoyed and to be full of wasteful calories!

SallyForth_2

I never put jelly in a trifle, to me that's no better than doing a Birds one. The base should be sponge, not those silly finger things, but proper sponge cake, like a madeira, which soaks up all the juice from the fruit and alcohol (if you are using any), fruit, and then topped with custard, and cream. Perfect.