The team at Trewithen Dairy in Cornwall share their recipe for topsy-turvy tipsy trifles
trewithen.co.uk
Serves 6
Mini trifle bowls or wine glasses 6
For the jelly:
- Gelatin leaves 2
- Frozen raspberries 350g
- Caster sugar 4 tbsp
For the trifles:
- Amaretti biscuits 24
- Amaretto 6 tbsp
- Canned pears in syrup 6 halves, drained and chopped
- Raspberries 36
- Custard 400g
- Trewithen Dairy clotted cream 200g
- For the jelly: soak the gelatin leaves in a bowl of cold water for 5 minutes until soft.
- Put the raspberries and sugar in a pan over a medium heat and stir until the mixture starts to simmer. Remove from the heat and transfer into a blender. Blitz to a puree and then pass through a sieve (to remove any seeds) into a heatproof jug.
- Squeeze any excess liquid from the gelatin leaves, then add to the raspberry puree and stir until dissolved. Leave to cool until just beginning to set but still pourable.
- For the trifles: crush 3 amaretti biscuits into the bottom of each mini trifle bowl, then pour 1 tbsp of amaretto over each.
- Divide the chopped pears between the bowls, then add 6 raspberries to each, pushing the fruit to the edges of the bowls. Crush 1 amaretti biscuit in each bowl over the fruit, then spoon the custard on top.
- Pour the jelly over the custard and place the trifles in the fridge to set for 1 hour.
- To serve: spoon a large dollop of clotted cream over the set jelly in each bowl.
You will need
Mini trifle bowls or wine glasses 6
For the jelly:
- Gelatin leaves 2
- Frozen raspberries 350g
- Caster sugar 4 tbsp
For the trifles:
- Amaretti biscuits 24
- Amaretto 6 tbsp
- Canned pears in syrup 6 halves, drained and chopped
- Raspberries 36
- Custard 400g
- Trewithen Dairy clotted cream 200g
Method
- For the jelly: soak the gelatin leaves in a bowl of cold water for 5 minutes until soft.
- Put the raspberries and sugar in a pan over a medium heat and stir until the mixture starts to simmer. Remove from the heat and transfer into a blender. Blitz to a puree and then pass through a sieve (to remove any seeds) into a heatproof jug.
- Squeeze any excess liquid from the gelatin leaves, then add to the raspberry puree and stir until dissolved. Leave to cool until just beginning to set but still pourable.
- For the trifles: crush 3 amaretti biscuits into the bottom of each mini trifle bowl, then pour 1 tbsp of amaretto over each.
- Divide the chopped pears between the bowls, then add 6 raspberries to each, pushing the fruit to the edges of the bowls. Crush 1 amaretti biscuit in each bowl over the fruit, then spoon the custard on top.
- Pour the jelly over the custard and place the trifles in the fridge to set for 1 hour.
- To serve: spoon a large dollop of clotted cream over the set jelly in each bowl.
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