I love trifle but, being gluten intolerant I can only have it if I or my Mum makes it. This past Christmas I made some mini raspberry trifles which I served on my mini dessert stand.
Raspberry Trifle (makes 7 mini jars)
Ingredients
7 amaretti biscuits (make sure they are gluten free)
3 1/2 tbsp Amaretto liqueur
21 raspberries
1 packet of raspberry jelly made up as instructions
1 pint of fresh custard
150 ml double cream
1 tbsp toasted flaked almonds
Cooking instructions
- Place an ameretti biscuit in the bottom of each jar and crush with the end of a wooden spoon until you have a flat surface
- Pour 1/2 a tbsp of Ameretto into each jar
- Place three raspberries on top of each crushed ameretti biscuit
- Divide freshly made jelly between the jars, place in fridge until set
- When jelly is set, pour cooled fresh custard over the jelly and leave to cool
- Whip double cream with a pinch of sugar until you get stiff peaks
- Fill piping bag fitted with a star nozzle with whipped double cream and pipe a star on top of each trifle
- Sprinkle top of each trifle with toasted almonds
- Keep in fridge until serving
Have a sweet day!
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