Luxury trifle with Griottines®

Lashings of fruit, custard, sponge and cream topped with chocolate discs and Griottines® Original.

Serves 6 to 8

You will need:

Custard
Milk 250 g
Egg yolk 80 g
Sugar 50 g
Cornflour 10 g
½ Vanilla pod, seeds only

Jelly
Raspberry puree 125 g
1 leaf Gelatine

To serve
2 discs of sponge cut to fit each serving glass
Whipping cream 200 g
Sugar 40 g
Vanilla extract: few drops
Griottines® Original in Kirsch
Chocolate discs

Method

Put the seeds scraped from 1/2 vanilla pod into a saucepan with milk and bring to the boil. In a clean bowl, whisk egg yolk, sugar and cornflour until pale and thickened. Pour over the boiling milk, mix to combine then return to the saucepan and simmer over a gentle heat until it thickens and coats the back of a spoon. Strain the custard then set aside to cool.

Soak gelatine in cold water and stir until it swells. Drain gelatine and warm in a saucepan until melted then stir in raspberry puree and combine. Leave to cool.

Pour the jelly into a glass with Griottines, cover with a sponge disc and soak in Griottines juice. Add even layer of cold custard and top with second sponge disc and soak in Griottine juice.

Whip cream until it forms soft peaks then add sugar and a few drops of vanilla extract and whisk to soft peak stage again.

To serve, top your prepared jelly/sponge/custard layers with the whipped cream and decorate with Griottines and chocolate discs.

 

Griottines logoGriottines® and Framboisines® are distributed in the UK by:

Keylink Limited Green Lane, Ecclesfield Sheffield, S35 9WY UK
Telephone: +44 (0) 114 245 5400 | Fax: +44 (0) 114 245 5600

Website: www.griottines.co.uk
Email: [email protected]

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