| 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.
|
| |
This trifle has no sponge in the jelly which makes the trifle a lighter
dessert after a rich main course. It
is also perfect for birthday teas, dessert at a dinner party, or any
time. You could put madeira cake pieces or sponge fingers into
the jelly for a more traditional trifle. However if wheat or gluten free
is required ensure that the cake added is suitable for those diets.
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dessert
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