A Trifle Chefy...

A Trifle Chefy...

Raspberry Trifle

Yesterday was St George's day, so the Gents decided to get all patriotic. When it comes to a 'Traditional English' desert the Gents instantly think back to childhood treats. There are plenty of comforting puds to choose from, but tonight the big kids settled on a fruity, and slightly boozy, raspberry trifle.

Now there are many different varieties of trifle and everyone has their own favourite, but for most of us the result is a layered desert of sponge, jelly, custard and cream. The Gents decided that 'for fun' and in the spirit of Masterchef (currently airing on BBC) we'd get chefy and deconstruct!

The jelly came courtesy of an instant pack and was made the day before. Adjust the water to achieve a firmer set as this will make cutting cubes a little easier.

For the custard we opted for a vanilla creme patissiere as this would allow as to achieve that all important schmere!

As the 'creme pat' only uses the egg yolks, and we hate waste, we made some simple meringue kisses with a little pink food colouring in the piping bag. Another chefy twist to our plate, or to be accurate, slate. Of course it's a slate, how chefy can you get!

For the sponge we chose a quick and easy 'cake in a mug'. Yes, you heard correctly. But this cake doesn't need to look pretty, rather pieces or 'shard's' will be strewn artfully among our other treats.

The booze comes in the form of a Marsala cream as well as a little more sprinkled over our cake pieces.

Almost done, but we need a couple of finishing touches. Firstly some additional moisture in the form of a fresh raspberry coulis and finally those all important multi-coloured sugar strands.

So there we have it. Trifle done the 'chefy' way. A variation on a red and white theme!

A Crafty Stew

A Crafty Stew

St. George

St. George