english trifle

Receta de postre navideño: English Trifle


La Navidad es una de nuestras partes favoritas del año… y no podíamos para la fecha sin hacer algo especial para todos vosotros. ¿Qué tal se os da cocinar? ¿Y en inglés? Hemos preparado una receta de un postre tradicional, el English Trifle, para que os pongáis manos a la obra y podáis sorprender a vuestros comensales estas fechas.

¡Además, la receta está en inglés! Así practicaréis vocabulario y podréis mejorar. ¿Preparados?

Ingredients

750g frozen summer fruit (raspberries, blackberries, red and blackcurrants).

250g caster sugar.

9 sheets leaf gelatine.

75g custard powder.

1.2 l. milk.

1½-2 sponge.

4 tbsp Cointreau.

300-450ml double cream.

1 tsp vanilla extract.

2 tbsp icing sugar.

Method

Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.

Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit for 5 mins more.

Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. Optionally, if you have a hand blender, mix the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.

Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.

Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.

Pile 1½ – 2 cubed sponge into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp cointreau.

Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.

When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.

Whip 300 – 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Keep chill until ready to serve.

¡Déjanos tus mejores fotos sobre la receta en los comentarios!

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