A Spot of british trifle
22.06.2016 written by Jane
This Sunday we have been invited for lunch at some friends and I said I would bring the pudding. I asked them what they would like and they said that they fancied a trifle. Our queen of puddings in England is Nigella Lawson. I like her because you can tell that she loves food and she never holds back on being naughty. By naughty, I mean, full fat and full of flavour.
So I looked up her recipe and thought that I would share it with you today. Maybe you might also like to try it at home. Please do not be frightened by the amount of cream and egg yolks that go into this recipe!
They are worth it calories……I promise.
reputation – der Ruf
unjust – ungerecht
puddings – die Nachspeise
confusion – die Verwirrung
fancied – hatte lust
naughty – frech, ungezogen
flavour – der Geschmack
recipe – das Rezept
amount – die Menge
egg yolks – das Eigelb
worth it – es lohnt sich
custard – die Vanillesauce
double cream – Schlagsahne
caster sugar – Backzucker
trifle fingers – Eierbiskotten
jam – die Marmelade
thawed – getaut
cling film – die Frischhaltefolie
indulge – verwöhnen
British Trifle recipe
So here is the simplified Boozy British Trifle recipe from Nigella Lawson:
1) Make the custard by heating 1 litre of double cream in a pan. While it is heating, whisk 8 egg yolks, 2 whole eggs and 50 g of caster sugar in a bowl.
2) Once the cream is near boiling, take it off the heat and pour it over the eggs and sugar and mix.
3) Cook it altogether over a medium heat, stirring all the time for 10 minutes.
4) When it is thicker, pour it into a cold, clean bowl and add a teaspoon of vanilla extract and leave it to one side and let it cool down.
5) Take your clear glass bowl and start to build your trifle. Split 16 trifle fingers in half and make them into sandwiches with strawberry jam. Place these at the bottom of your glass bowl.
6) Pour 500 ml of cream sherry over the sponges.
7) Now put in 2 packets of frozen thawed berries. Then sprinkle with a tablespoon of caster sugar.
8) Pour the cool custard over the berries and cover it with cling film and put in the fridge for 24 hours.
9) Whisk 500 ml of double cream and put it in top of the custard. I like to sprinkle it with almonds, but Nigella uses rose petals and pistachios.
Now sit down and indulge yourself!
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