Sherry Trifle

okay everyone chef Mooney here coming to you from Moody's kitchen today's recipe I'm going to make a beautiful sherry trifle we're going back to the UK that's where I learned how to make mine and I'll show you how to do it today so let's get cooking on Muniz kitchen okay the first thing I want to do is strain my fruit because I want to use the juice for the jelly I've got 280 grams of two fruits that's peaches and pears you can use any fruit you like okay just set that aside and with your liquid that you have left over what I'm going to do is I'm going to pour in 85 grams or just one packet of your jelly crystals just follow the directions on the packet we need 450 mils of liquid total to set ok so 85 grams of jelly crystals with the remainder of the liquid you just need enough to dissolve the jelly crystals and what we're going to do now is we're going to pop this into the microwave and then we'll move on to the next step we need to get that totally dissolved so into the microwave it goes for about a minute or so until it's nice and clear okay so we've got the jelly crystals that we've heated in the microwave into our jug and we want to bring it up to 450 which is right there with just some cold water give it a mix around and you're just going to set this aside until we're ready to assemble the trifle let it cool down now I bought some Swiss roll from from the supermarket you don't have to make this it's time-consuming to make it I'm just going to cut it into small slices okay so now put the sponge that you've sliced up in your trifle bowl or your glass bowl and because this is a small trifle bowl I'm going to go up the sides a little bit just sort of push it down tip your fruit in I'm going to add a drizzle of the semi-sweet sherry just soaked through the sponge it smells Christmassy already okay I'm going to put some jelly through there so it soaks through the sponge so and smell that sherry smells fantastic now I've used about half of the jelly I'm going to save the other half for the top we're going to let this set and we're going to chop it up and put it over the top now into a bowl I just followed the directions on the packet to make up one point of custard or a liter of custard and we're just going to mix that through it's got the sugar in there with the custard powder we just brought the milk up to a gentle gentle simmer and we're just going to make the custard mixture this keep an eye on it don't walk away from the pot start to thicken quite quickly using a nonstick pan with a silicon whisk so I'm not scratching the bun this is going to be beautiful and smooth okay our custard is starting to cool down a little bit what I'm going to do is I'm going to add a little bit of cream in there just to give it that bit of softness and some creamy texture it's going to make it nice and velvety as well I'm just going to pour it on there I'm going to pop this into the fridge to set it's going to be completely set and completely cold before we put the rest of the topping on the trifle okay so I've got cream going on the top and with a long knife like a bread knife or something like a pallet knife just spread it around it's nice and even on the top and just a little rosette of cream wedges here's the rest of our jelly and I'm just going to break this up with a fork okay so into a dry pan nice and hot I'm just going to touched off some almonds keep your eye on them because they will burn very quickly straight on to a cold plate now into the same pan I'm putting a little bit of coconut just enough to sprinkle over the top and you can see by the heat of the pan that Browns quite quickly doesn't take as long as the almonds and again onto a cold plate you can do this in the oven it's a lot quicker in the pan okay I'm going to sprinkle some of the coconut just around the edges here this is the desiccated coconut that we toasted off in the pan that it's going to give it that nice coconut crunch just around the edge it's quite a bit here so you can use this coconut for something else if you like at the later stage and on the inside I'm going to put some of those toasted flaked almonds which look really nice and gives a nice crunch and contrast to the trifle Oh there is no delicate way of saving trifle in a large bowl you just got a digging little try beautiful custard the jelly through there that nice sponge it's not too sweet I didn't make the custard too sweet it is absolutely delicious and I hope you give this recipe a try you

Channel: Chef Mooney

Views: 527,167

Keywords: New Event 4-11-12, christmas, recipe, Trifle (Dish)

Id: daqd1312kGA

Length: 7min 17sec (437 seconds)

Published: Tue Nov 20 2012