- Champagne & Strawberry Trifle.jpg (37.53 KiB) Viewed 167 times
Takes: 35 minutes (plus cooling and setting time)
Serves: 10
No nutritional information available.
Ingredients
- 7 leave gelatine
- 250g caster sugar
- 250ml Champagne, Prosecco or sparkling wine
- 220g raspberry jam
- 20 ready made profiteroles
- 600ml milk
- 2 x 59g packet strawberry flavour Angel Delight
- 200ml double cream
- 200ml creme fraiche
- 2 tsp vanilla extract
- 120g icing sugar
- 120g raspberries, defrosted if frozen
Method
1. To make the Champagne jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Meanwhile, place the sugar and 375ml water in a saucepan over a medium heat, stirring until the sugar has dissolved. Bring to a simmer. Squeeze the excess water from the gelatine and add to the syrup, and stir until dissolved. Leave to cool, the stir in the Champagne. Pour into a 2½l trifle dish. Chill for 4 hours, or overnight, until set.
2. Put the raspberry jam in a disposable piping bag snip a hole in the end, then squeeze a little into each profiterole.
3. Use the milk to make up both packs of Angel Delight according to the pack instructions. Set aside to thicken, but not set completely.
4. Layer half the profiteroles over the jelly. Spoon the Angel Delight over the top. Leave to set for 5 minutes. Add a second layer of profiteroles.
5. Using an electric mixer, beat the cream, creme fraiche, vanilla extract and icing suger together in a bowl until very soft peaks form. Add the raspberries and whisk until the cream forms medium-stiff peaks and the raspberries are lightly crushed. Spoon over the profiteroles. Serve decorated with freeze-dried raspberries, if liked.
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