Her Raspberry and White Chocolate Trifle recipe
Based on your votes Amanda McInerney is the winner of our ‘favourite festive South Australian recipe’ competition. Re-create Amanda’s beautiful recipe this Christmas.
INGREDIENTS
JELLY
- 500 mls cranberry juice
- 150 -200 gms fresh raspberries
- 5 gold gelatine sheets
CUSTARD
- 250 mls milk
- 250 mls cream
- 4 egg yolks
- 1/2 cup caster sugar
- 1 Tbs cornflour
- 150 gms white chocolate, grated
TO ASSEMBLE
- 1 pk mini jam rolls
- 150 gms raspberries
- 50 mls Cointreau
- 250 mls whipped cream
- Orange flower water
- 50 gms toasted, flaked almonds
METHOD
JELLY
- Place gelatine leaves in cold water for 2 minutes, then squeeze excess water out. Stir them into hot (not boiling) juice until dissolved
- Place raspberries in a single layer in a shallow dish and gently pour the jelly mixture over. Chill until set
CUSTARD
- Mix cornflour to a thin paste with a small amount of cold milk. Combine all ingredients, add cornflour paste and whisk to mix thoroughly
- Cook over medium heat, stirring continuously, until custard thickens and will coat the back of a spoon
- Reduce heat, add chocolate and continue stirring until it is completely melted
- Pour custard into bowl and cover with plastic wrap, allowing the film to rest on the surface of the custard – this will prevent it forming a skin. Refrigerate until cold.
ASSEMBLY
- Break jelly up into pieces, each containing a raspberry and place in a layer in bottom of serving bowl.
Slice jam rolls, line side of bowl with slices and layer over the jelly. Sprinkle liberally with the Cointreau - Cover with a layer of fresh raspberries, then a layer of the cooled white chocolate custard. Chill overnight, or for several hours at least
- Just before serving add a few drops of orange flower water to the whipped cream and mix well, Cover the custard with the cream, decorate with fresh raspberries and toasted flaked almon