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http://www.lifestylefood.com.au/recipes/21938/bethlehem-bagatelle-trifle

LifestyleFOOD.com.au

Bethlehem Bagatelle - Trifle

Treat yourself to Myf's delicious trifle!

Ingredients

  • 500gm strawberries

  • Baker’s swiss roll

  • Sherry or Mateus

  • Vanilla essence or bean (depending on availability)

  • 4 x egg yolks

  • 1 x cup milk

  • 500ml thickened cream

  • 2 x tbsp. cornflour

  • 1.5 x cup caster sugar

  • Flaked almonds

  • 600ml water

  • 4 Gelatin sheets

  • 100gm white chocolate

Method

  • To Make Strawberry Jelly:

  • 1.

    Place 1 x cup of caster sugar and the water in saucepan and bring to the boil

  • 2.

    Boil for 5 mins and then let cool

  • 3.

    Pulp 400gm fresh strawberries (stems off) with a hand blender

  • 4.

    Place pulp into large bowl and pour over sugar and water syrup – leave to infuse for 30 mins

  • 5.

    Once cool, pass the mixture through a sieve to remove pulp and seeds

  • 6.

    Place gelatin sheets in cold water to soak and expand for 5 mins

  • 7.

    Heat strawberry and sugar syrup in saucepan, add gelatin retrieved from water and simmer gently (do not allow to boil) until gelatin has completely dissolved

  • 8.

    Allow to cool and place in refrigerator overnight

  • To Make White Chocolate Custard:

  • 1.

    Combine 1 x cup of milk and 300mls thickened cream in saucepan and stir over medium heat until hot but not boiling

  • 2.

    Whisk egg yolks, cornflour and sugar in bowl until mixture is smooth and thick

  • 3.

    Whisk hot milk mixture into egg yolk mixture

  • 4.

    Return mixture to pan and whisk constantly over low heat for 4 x mins or until it thickens

  • 5.

    Add dash of vanilla essence

  • 6.

    Add broken white chocolate until melted

  • 7.

    Allow custard to cool

  • To Make Trifle:

  • 1.

    1. Cut swiss roll and place in the bottom of each of the serving cups

  • 2.

    2. Douse with booze of choice

  • 3.

    3. Slice as many strawberries as needed to cover swiss roll

  • 4.

    4. Place layer of jelly over strawberries and swiss roll

  • 5.

    5. Add small layer of custard

  • 6.

    6. Top with another layer of jelly

  • 7.

    7. Whip the remainder of the cream with 1 tbsp. of caster sugar

  • 8.

    8. Then top trifle with cream

  • 9.

    9. Sprinkle with strawberries and flaked almonds

  • 10.

    10. Place in refrigerator until serving

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