Recipes

MULLED WINE TRIFLE

Prep time: 30 Minutes + 5 Hours Setting
Moderately Easy
Serves 8

  • 8 sheets of leaf gelatin

  • 12 g sachet of raspberry jelly crystals

  • 10-15 drops Mulling Spices Spice Drops®

  • 4 tsp caster or granulated sugar

  • 100 ml red wine

  • 400g mixed berries, thawed if frozen

  • 200g Madeira cake, cut into cubes


For The Topping

  • 400 g ready custard

  • 500 g fromage frais

  • 4 drops Cardamom Spice Drops®

  • 6 drops Vanilla Spice Drops®

  • Hundreds and thousands for decorating

  1. Put the gelatine sheets into a bowl of cold water and leave until softened. Stir the jelly crystals into 300ml of boiling water and set aside.
  2. In a small bowl add the red wine, Mulling Spices Spice Drops® and sugar. Mix until the sugar dissolves.
  3. Squeeze the excess water out of the gelatin sheets and put the sheets into a large bowl.
  4. Add the wine mixture onto the gelatin sheets then add the jelly mixture, stir well and leave to cool.
  5. Arrange the mixed berries and the cake pieces into a large glass serving bowl and pour in enough of the cooled jelly mixture to cover about two-thirds of the bowl, leaving room for the custard and fromage frais.
  6. Chill for at least 5 hours or overnight, so that the jelly sets well. In a bowl mix the Cardamom Spice Drops® into the custard and stir well.
  7. Spoon the custard over the set jelly, then whisk together the fromage frais and Vanilla Spice Drops® and spoon on top of the custard layer.
  8. Scatter the edible decorations on top, before serving, to give it a festive touch.

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