Hartley's is launching a new and exciting addition to the core tablet jelly range. The Black Cherry flavour comes just in time for Christmas - the key ingredient in a Black Forest trifle - and is a delicious dessert alternative that is quick and easy to make.
Black Cherry Trifle
Trifle is a Christmas classic and with the new Black Cherry flavour, you can give your trifle an extra Christmassy twist. The Black Cherry tablet flavour is available at selected Tesco stores from 17th November 2014.
Create your own trifle this Christmas with a recipe from Hartley's.
Ingredients
Sugar (for decoration)Madeira cake Canister of whipped cream
To make the jelly
Hartley's 135g Black Cherry jelly (or a flavour of your choice) 1 pint of water
To make the syrup
300g of fresh raspberries (keep a handful aside for decoration)1 jar of Hartley's Raspberry Jam
To make the custard
300ml milk 300ml double cream2 large eggs and one egg yolk 50g caster sugar50g cornflower1 teaspoon vanilla extract
Preparation
- For the desired look you will need 8 glass cups.
- Wipe a wedge of lemon around the edge of each cup
- Dip the cups in a bowl of sugar, moving it round clockwise until the rim is covered in sugar
- Set aside until they are ready to be filled
Method
- Make the jelly according to the packet instructions
To Make The Syrup
- Add half a pot of Hartley's raspberry jam to a sauce pan with your fresh raspberries
- Cook on a medium heat for 5-10 minutes before removing from the heat and leaving to cool
To Make The Custard
- Add the sugar, cornflower and vanilla into a large mixing bowl. Next add the eggs and egg yolk before whisking until the mixture is blended
- Pour milk and double cream into a pan and heat gently until hot but be careful not to boil. Pour this over the egg mixture and immediately whisk until blended
- Wash pan to remove any scum from milk, and then pour the mix back into the pan heating gently and stirring constantly until thickened. Do not panic if the mix is lumpy just continue to heat and whisk until it is thick and smooth.
- Finally pour into a jug and cover with cling film to prevent any skin from forming, and then set aside to cool
Making the trifle
- Cut 8 1cm slices of Madeira cake, place one slice into the bottom of each cup, pushing down to make sure it covers the bottom
- Next pour the raspberry syrup generously over the Madeira slice
- Take the chilled jelly from the fridge and spoon into the cup on top of the Madeira cake
- Spoon in some custard on top of your jelly layer
- Next whip cream and apply over the fresh custard
- Finally place a couple of fresh raspberries on top and pop in the fridge to chill for two hours before enjoying with friends
Tagged in Recipes