2006-07-19 03:40:10 · 26 answers · asked by wiz 4 in Food & Drink ➔ Cooking & Recipes
Rasberry or Strawberry is traditional but my mum makes a mean orange and rubarb one!
RHUBARB AND ORANGE TRIFLE
500 g rhubarb, cut into 1-inch chunks
100 g golden castor sugar
Grated zest and juice of 1 orange
6 trifle sponges
3 tablespoons orange marmalade
65 ml grand marnier liqueur
275 ml freshly squeezed orange juice
1 sachet gelatine granules
350 ml fresh custard
200 g greek-style yoghurt
50 g pecan nuts
Preheat oven to 180°C/ 350°F/ Gas Mark 4. Prepare the rhubarb by placing in a shallow ovenproof dish. Sprinkle the caster sugar and orange zest and juice over the top and pop into the oven, uncovered, for 30-40 minutes until the rhubarb becomes tender. At the same time, place the pecans on a baking sheet and place in the oven for 7 minutes to toast them. When these are ready, chop them. Slice the sponges in half lengthways and spread each half with the marmalade and then reform them. Spread the remaining marmalade over the top and cut each one into three little sandwiches. Now arrange them into a large trifle bowl and make some forks marks in the sponge. Drizzle the liqueur over the top and allow it to soak in. Once the rhubarb has been removed from the oven allow it to become cold before tasting it. If it is sharp, add some more sugar. With a slotted spoon, remove the rhubarb and place amongst the sponges. Pour the remaining juices from the dish into a measuring jug and make this up to the 500ml level with the orange juice. Next, transfer 225ml of this liquid into a small saucepan, scatter the gelatine over it, whisk and leave to soak for 5 minutes. Place the pan over a low heat and whisk until the granules of gelatine have completely dissolved, then return this to the juice remaining in the jug. Stir thoroughly and then pour it over the sponges and leave aside to set. In a separate bowl, whisk together the custard and yoghurt and then spoon over the set jelly. Cover with clingfilm and chill until ready to serve. Just prior to serving, scatter on the toasted pecan nuts and some additional pouring cream if desired.
Godd luck!
2006-07-19 03:50:41 · answer #1 · answered by pink 2 · 4⤊ 2⤋
None ~ can't stand Jelly.
There's nothing better than the traditional Sherry Trifle made with sponge spread with strawberry/raspberry jam, cut into 1" cubes and gently mixed with chopped pears. Moisten with a mix of Sherry, concentrated orange squash and the liquid from the tin of pears. Put in a bowl cover in a thick custard - NOT the tinned/packet one - and leave to set before putting on a layer of whipped double cream. Delicious! Think I'll go and make one now!
2006-07-19 05:19:13 · answer #2 · answered by cmm 2 · 0⤊ 0⤋
Green! Green jelly in trifle is lovely in the summer. Save some for me.
2006-07-19 04:02:39 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Raspberry rocks in jelly, but something like orange is nice.
2006-07-19 07:48:14 · answer #4 · answered by Dawnyyyyy bub 1 · 0⤊ 0⤋
Cherry flavour would be nice, or you could go the way of Rachel on Friends and use that old favourite - minced beef!
2006-07-19 03:51:07 · answer #5 · answered by Anonymous · 0⤊ 0⤋
strawberrie or raspberrie love
i hope it turns out great the trifle love
2006-07-19 03:53:19 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Strawberry without a doubt.
2006-07-19 03:50:01 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Raspberry or strawberry.
I fancy trying it with orange. Im just wierd so ill try anything once, but more if it tastes good (food I mean)
2006-07-19 04:04:13 · answer #8 · answered by Supertwirly 2 · 0⤊ 0⤋
Should be Strawberry but orange would be nice in this hot weather
2006-07-19 03:51:27 · answer #9 · answered by sister 4 · 0⤊ 0⤋
Its all up to you. Typically a berry jelly is used...
Ideas:
Strawberry
Currant
Rasberry
Blackberry
Blueberry
2006-07-19 04:06:34 · answer #10 · answered by puck_in_ms 3 · 0⤊ 0⤋