English Trifle
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Leanne Ayre
Chris Webb
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea Australia Volume 2
Ingredients
Sponge- 500g sugar
- 600g butter
- 100g inverted sugar
- 600g eggs
- 12g salt
- 600g strong baker’s flour
- 18g baking powder
- 320g chocolate
- 300g chocolate
- 700g cocoa powder
- 250g strawberry juice
- 6g gelatin
- 300g cream
- 15g tea
- 2g gelatin
- 20g yolks
- 50g sugar
- 1g iota carrageenan
- 300g sherry cream
- 80g milk
- 10g inverted sugar
- 0.9g xanthan gum
- 250g raspberry pulp
- 40g sugar
- 8g gelatin
Methods and Directions
Sponge- Melt chocolate and set aside.
- Make a caramel to 185°C with the sugar and deglaze it with the butter.
- Cool down the butter mix, add the inverted sugar and whip it up in mixer.
- Add the eggs one by one while whisking and the rest of the ingredients sieved.
- Finish with melted chocolate.
- Bake 175°C for 20 minutes.
- Melt.
- Set jelly into moulds.
- Infuse tea, boil, pour over yolks and add sugar and iota carrageenan.
- Cook.
- Add gelatin.
- Set in moulds.
- Reduce sherry by a quarter.
- Add milk, inverted sugar and xanthan.
- Set in moulds.
- Heat pulp, add sugar and gelatin.
- Set and whip.
- Pipe into moulds.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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