Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 trife sponges
30g custard powder
105g caster sugar
5 gelatine leaves
20g flaked almonds
300ml double cream
¼ tsp ground cinnamon
1 Take 6 individual bowls or trife glasses, break up the trife sponges and divide the pieces between them. Squeeze a little fresh juice from the clementines on top of the sponges. Peel and slice 4 clementines and scatter over the sponges.
2 To make the custard, follow the pack instructions, using the custard powder, milk and 30g sugar. Pour into the glasses, on top of the clementines, then level off and set aside to cool; a thin skin should form on the surface of the custard.
3 Put the gelatine leaves in a small bowl of cold water and set aside for 5 minutes until softened. Meanwhile, squeeze 500ml fresh juice from the clementines into a small pan and add 30g sugar. Set over a low heat until the sugar has dissolved. Squeeze out the softened gelatine sheets from the water and add to the hot juice. Stir until the gelatine has dissolved, then take off the heat and allow to cool to room temperature. Pour this over the set custard, cover and put in the fridge for at least 4 hours or ideally overnight.
4 When you are ready to serve, toast the almonds in a dry pan until they turn golden; set aside to cool. Whisk the cream with the remaining 45g sugar and the cinnamon until it forms soft peaks. Spoon or pipe the whipped cream over the set jelly, then scatter over the toasted almonds and serve
Typical values per serving:
Per trifle 2329kJ
This recipe was first published in December 2021.