Trifle

Olliebeak

Thanks for that Penny.

I remember reading about it when I first got married (about 37 years ago) so never bothered even trying the tinned pineapple - just decided to steer clear of it .

...and all these years I've been picking the little bits of pineapple out of fruit cocktail 'just in case' .

maman

I'd just add:

Use the miimum of boiling water to dissolve jelly then stir in ice cubes to the quantity. It well set PDQ. You can use this for a flan, much tastier than those quick jellies.

I also find a value swiss roll fine but if I have sponge cakes I spread mine with jam before adding fruit etc.

maman

I'd just add:

Use the miimum of boiling water to dissolve jelly then stir in ice cubes to the quantity. It will set PDQ. You can use this for a flan, much tastier than those quick jellies.

I also find a value swiss roll fine but if I have sponge cakes I spread mine with jam before adding fruit etc.

Beccah_3

This thread has soo put me in the mood for a trifle this weekend. I'm another who makes it like Olliebeak. Lovely cut glass bowl, layer the bottom with slices of swiss roll or plain sponge with a couple of spoonfuls of syrupy reduced jam poured over, tinned peaches, chopped fresh strawberries, chopped banana, lots of jelly, layer of birds custard then whipped cream ( optional depending on who is eating it and their many, many, many different dietary requirements!) and flaked almonds.

molmalone

For a change in the fruit, i use tinned peaches pears and mandarin orange segments and Lime jelly, just not as sweet but still lovely.

LameWolf

Penelope_Penguin wrote: »

Fresh pineapple and kiwi inhibit the setting of gelatine (the enzymes in them break down the gelatine protein ). However, the enzyme is destroyed by canning, so tinned pineapple should be OK

Penny. x

Does anyone know if this would still be the case if you use vegetarian jelly, in which the setting agents are *goes to kitchen to look* carrageenan and locust bean gum?

northwest1965

I am planning to make a trifle for dessert on Boxing Day. I normally make it with homemade sponge and jelly/fruit. (Does anyone still use jelly?) Top it with custard and maybe cream. It seems a bit dull, anyone got some inspiration for making it a bit more special

Woofles

If I ask nicely can I can to your house on Boxing day.
That's the type we had at home, just a smidgen of sherry on the sponge so you could just taste it but was still ok to give to younger members. Fruit, jelly, set custard, cream and a sprinkling of hundred and thousands.

It takes some putting together, so was a special treat as we didn't get it often. I have tried the M&S ones, but they're just not the same.

Sounds delicious to me.

csarina

Yes I use jelly, but what you can do - although it makes it very rich.

Get a can of evaported milk and whisk it until it has doubled in size. Melt the jelly in a tiny drop of water (microwave for about 30 secs) give it a stir to make sure all the jelly has dissolved and then pour into the whipped evapotated milk and whisk until all the jelly has been incorporated. Then pour over the sponke cake, soaked in sherry and the fruit. It will set like a mousse, infact if you have too much you can pour some of the mixture into small dishes and give it to the kids as mousse. Then top either with whipped cream or serve with single cream poured over.

ifonlyitwaseasier

ok mine is not very os but it's the way everyone at home loves it.

makes one LARGE trifle
get 2 large raspberry jam swiss rolls, cut into inch thick circles, layer up the dish.

make up a packet of raspberry jelly, i use some crushed ice in my cold water to chill it down quickly, once cool pour over the sponge and then leave to set (in fridge or cold room)

now for the un mse part :rolleyes:, get two tubs of m&s or Waitrose vanilla custard and pour over the set base, whip some double cream til stiff and top the custard.

to serve crumble a couple of flakes over the top.


if i let my hubby have the whole bowl and a giant spoon he'd be a very happy man