Jans Kitchen: Raspberry Trifle Dessert using a Ready Pack

I added this sweet jewel dessert on my list as one of my favorite. I first had it when my husband prepared it for me when I first arrived in the UK. Then we have another one prepared by my mother-in-law on our wedding day. Now, we’ll have it again.

The first one I had was prepared by my hubby from scratch. However, this time I want to try the ready-made ingredients in one pack. All you have to do is just follow some few simple steps and voila, you will have a homemade dessert in your fridge.

These are all the ingredients we needed inside the pack.

Having fruits as your base is optional. I fancy having fruit on my base so I opt for a peach fruit. Tropical fruits in a can will also work depends on what fruit you like.

Three Easy Simple Steps:

  1. Make a Jelly Crystals
  2. Make the Custard Filing
  3. Make a Topping cream
Jelly Crystals:

Dissolve jelly crystals in 425ml (3/4 pint) boiling water. Cool slightly before pouring over broken sponge pieces. Refrigerate until set -30 to 40 minutes.

Tips: If using a glass trifle dish, in order to prevent breakage, allow the jelly to cool first for 10 minutes before pouring over the sponges. If crystals harden during storage, the jelly will not be affected. Makeup as directed.

Custard Fillings:

1. Mix the custard powder smoothly with 1-2 tablespoons (15g-35g) of sugar and a little milk taken from 568ml (1 pint), put the rest on to heat.
2. When nearly boiling, pour the mixed custard, stirring well.

3. Return the custard to the saucepan and stir until boiling.
4. Remove the heat and leave until cool enough to pour over the set jelly.

By the way, kudos to my husband as he is the one making this for me so I would know how to do this next time.

Topping Cream:

Before Serving:
1. Measure 110ml (4 fl oz) cold milk into a small bowl and sprinkle on the contents of this sachet.
2. Whisk steadily, preferably with a hard, electric or rotary beater until the mixture forms soft peaks.
3. If necessary whisk in a little more milk to give a softer topping. Swirl over the custard.
4. Just before serving- dash a chocolate flavored sugar sprinkles.

There you have it! Place your trifle in the fridge for a couple of hours. The best time to serve it is when it is cold.

We had it as our dessert after our dinner. This is so refreshing. The peach on the base really gives a fleshy fruity flavor when mixing to the custard and the jelly. Definitely, love it.

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