Gin and tonic trifle wreath


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Featuring all the best bits of a traditional trifle – cake, jelly and cream, but shaped like a wreath, this dessert will definitely impress your Christmas lunch guests. It doesn’t hurt that it also tastes like a gin and tonic!

11 Ingredients

  • 85g pkt lemon jelly crystals

  • 250ml boiling water

  • 200ml tonic water

  • 3 x 450 pkts madeira cake, crusts removed

  • 350g jar lemon curd

  • 60ml (1/4 cup) gin

  • 500ml (2 cups) thickened cream

  • 250ml (1 cup) double thick vanilla custard

  • Yellow jubes, halved, to decorate

  • Mini marshmallows, to serve

  • Fresh mint leaves, to serve

5 Method Steps

  • Step 1

    Combine the jelly crystals

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    (85g pkt lemon jelly crystals) with 250ml (1 cup) boiling water (250ml boiling water) and stir until dissolved. Add the tonic water (200ml tonic water) and stir to combine. Pour into a 11cm x 16cm plastic container. Place in the fridge for 4 hours or until set. While still in the container, use a non-serrated knife to cut jelly into 1.5cm squares. Turn out onto a plate and place in the fridge until required.

  • Step 2

    Cut each madeira cake (3 x 450 pkts madeira cake, crusts removed) into 8 slices. Use a 5.5cm round pastry cutter to cut a disc from each slice. Combine the lemon curd (350g jar lemon curd) and gin (60ml (1/4 cup) gin) in a bowl. Brush the tops of the rounds generously with the lemon curd mixture. Reserve remaining curd mixture.

  • Step 3

    Use electric beaters to beat the cream (500ml (2 cups) thickened cream) and custard (250ml (1 cup) double thick vanilla custard) together until firm peaks form. Spoon mixture into a piping bag fitted with a 13mm fluted nozzle. Pipe cream mixture generously onto each cake slice, reserving remaining cream mixture. Arrange cake slices on a large serving plate, standing upright, to make a wreath shape. Gently press together so they hold.

  • Step 4

    Drizzle the remaining curd mixture over the wreath, then pipe the reserved cream mixture in small rosettes over the top. Decorate with jelly cubes. Place in the fridge for 4 hours or until set.

  • Step 5

    Decorate the wreath with the jubes (Yellow jubes, halved, to decorate), marshmallows (Mini marshmallows, to serve) and mint (Fresh mint leaves, to serve). Serve immediately.

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Image by Guy Bailey Publication

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