Cornwall LivingIssue #142
A tasty festive twist
Indulge in this classic, made with a twist and topped with spoonfuls of luxurious Trewithen Dairy clotted cream.
Made upside down with the jelly on top of the custard, these are a real showstopper and are quick and simple to make. To make it even more decadent, poach your pears in Amaretto or even buy them in Calvados. If making your own custard, make sure it’s thick enough to set, so it can withstand the weight of the jelly on top. Use your favourite fruit for the jelly and filling and ensure you have 300ml of fruit puree and two leaves of gelatine for the jelly.
For the jelly:
350g frozen raspberries
4 tbsp caster sugar
2 leaves gelatine
For the trifles:
24 amaretti biscuits
6 tbsp Amaretto
6 canned pear halves, in syrup, drained
400g canned custard
200g Trewithen Dairy
1. For the jelly, soak the gelatine leaves in a small bowl of cold water for 5 minutes until soft.
2. Place the frozen raspberries in a pan with the sugar and cook over a medium heat until defrosted. Bring to the boil while stirring, then remove from the heat.
3. Tip the raspberries into a food processor or blender and blitz to a puree, then pass through a sieve to remove the seeds into a heatproof jug. Squeeze any excess liquid out of the gelatine leaves then add to the raspberry puree and stir until dissolved. Leave to cool until just beginning to set but still pourable.
4. For the trifles, crush 3 Amaretti biscuits into the base of 6 wine or water glasses. Pour 1 tbsp of Amaretto into each glass.
5. Roughly chop the drained pears and divide them evenly between the 6 glasses. Add 6 raspberries to each glass and, using a teaspoon or clean fingers, push the fruit to the sides of the glass so you can see it once you add the custard. Sprinkle 1 crushed Amaretti biscuit into each glass.
6. Spoon the custard evenly between the 6 glasses, then once the jelly has cooled and is beginning to thicken, pour it over the custard and place the glasses in the fridge.
7. Chill for at least 1 hour or assemble up to 8 hours ahead and chill until ready to serve.
8. To serve, spoon a large dollop of clotted cream over the set jelly.