Mulled Wine Trifle

 

 

A decadent version of a classic retro dessert given a Christmas twist thanks to the festive spices.

Total Prep Time: 30 mins

Serves 8

 

Ingredients:

• 8 sheets of leaf gelatin
• 12 g sachet of raspberry jelly crystals
• 4 drops Ginger Spice Drops®
• 4 drops Cinnamon Spice Drops®
• 4 drops Clove Spice Drops®
• 6 drops Cardamom Spice Drops®
• 3 drops Orange Spice Drops®
• 100 g of Madeira cake cut into cubes
• 100 ml red wine
• 3 tsp. sugar
• 400 g mixed berries, thawed if frozen

 

For the Topping

• 400 g ready custard
• 500 g fromage frais
• 4 drops Cardamom Spice Drops®
• 6 drops Vanilla Spice Drops®
• Hundreds and thousands for decorating

 

Method:

Put the gelatin sheets into a bowl of cold water and leave until softened. Stir the jelly crystals into 300ml of boiling water and set aside.

In a small bowl add the red wine Ginger, Cinnamon, Orange and Clove Spice Drops® and sugar. Mix until the sugar dissolves.

Squeeze the excess water out of the gelatin sheets and put the sheets into a large bowl.

Add the wine mixture onto the gelatin sheets then add the jelly mixture, stir well and leave to cool.

Arrange the mixed berries and the cake pieces into a large glass serving bowl and pour in enough of the cooled jelly mixture to cover about two-thirds of the bowl, leaving room for the custard and fromage frais.

Chill for at least 5 hours or overnight, so that the jelly sets well. In a bowl mix the Cardamom Spice Drops® into the custard and stir well.

Spoon the custard over the set jelly, then whisk together the fromage frais and Vanilla Spice Drops® and spoon on top of the custard layer.

Scatter the edible decorations on top, before serving, to give it a festive touch

 

Take control of Christmas this year and save precious time with Spice Drops® available from Sainsbury’s, Whole Food Markets, Ocado, Amazon and www.holylama.co.uk for £4.00 per bottle (except Saffron).

 

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