De luxe trifle

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dairy

By Food24 November 03 2009
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Ingredients (18)

125.00 ml milk
50.00 ml sugar
2.00 eggs — whisked
30.00 ml cornflour
10.00 ml vanilla — essence
30.00 ml Sheridans gelatine
80.00 g chocolate — broken into pieces
375.00 ml cream — fresh, chilled
65.00 ml ginger — preserve
65.00 ml watermelon — preserve, shredded
65.00 ml green fig preserve — shredded
65.00 ml citron preserve — shredded
125.00 ml walnuts — chopped
10.00 glacé cherries — quartered
jelly — red, green, yellow
2.00 sponge finger biscuits
drambuie liqueur
cream
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Method:

Heat the milk and sugar until just below boiling point and beat in the eggs. Blend the cornflour with a little water to form a runny paste and add to the milk mixture.
Cook, while stirring, over hot water or very low heat until done and until the mixture thickens slightly. Remove from the heat and cool slightly. Add vanilla essence.
Soak the gelatine in 30 ml (2 T) water and melt in the microwave oven. Cool slightly and stir into the cooked egg custard mixture. Divide the mixture in half.
Melt the chocolate in the microwave oven for a few minutes, stirring occasionally. Cool slightly and stir into one half of the custard. Mix well and cool. Whip the cream, divide in half and carefully fold into the cooled custard mixtures.
Fill a large glass bowl with iced water, leave for a while and discard the water. Spoon a little of the chocolate cream in the bottom of the dish. Arrange a layer of finger biscuits on top and sprinkle with liqueur.
Sprinkle with preserves, nuts and cherries, ending with jelly squares. Pour over a layer of custard and repeat the layers until all the ingredients have been used (alternate the chocolate custard with the plain custard).
End with a layer of custard, cover and return to the fridge to set. Pipe cream rosettes on top and, garnish with nuts and preserves.
Serves 10.



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