Black forest trifle - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 8
| 1 |
pkt |
black cherry jelly or jelly crystals (if black cherry is not available then substitute raspberry or blackcurrant) |
| 300 |
ml |
boiling water |
| 250 |
ml |
cold water |
| 20-30 |
|
fresh cherries, halved & stoned |
| 2½ |
tbsp |
custard powder |
| 2 |
tbsp |
cocoa powder (not drinking chocolate) |
| 1½ |
tbsp |
sugar |
| 550 |
ml |
boiling milk, either full fat or semi-skimmed |
| 200 |
ml |
whipping cream |
|
|
chocolate, crushed or grated for decoration |
| 10 |
|
fresh cherries, whole with stalks |
| 1. |
Dissolve the jelly into the boiling water and mix until completely dissolved. Then add the
cold water and set aside to cool slightly.
|
| |
| 2. |
Pour the still liquid jelly into a large glass bowl and drop the halved cherries into the jelly.
Refrigerate until the jelly is set solid.
|
| |
| 3. |
Make up the custard in your usual way, using the custard powder, sugar, cocoa powder and milk.
Leave to cool. If you cover the top of the container with cling film then a skin should not
form as easily.
|
| |
| 4. |
When the custard is barely warm, remove any skin that has formed on top then gently pour onto
the set jelly. Refrigerate until it is set solid.
|
| |
| 5. |
Whip the cream until it is soft but able to stand up in peaks. Spread the cream onto the top of
the custard and form peaks using the back of a spoon.
|
| |
| 6. |
Pile the whole cherries with their stalks into the very centre of the trifle, and sprinkle liberally
with the chocolate.
|
| |
With this trifle there is no sponge, so the trifle is a very light dessert after a rich main course. It
is also perfect for birthday teas, dessert at a dinner party, or any time. A version using wheat
free cake or muffins in the jelly base could be made.
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