Hi there!
I have been searching for an English Triffle recipie and I was wondering if any of you had one that you prefered. I had one when I was in New Zealand a few years back that just nocked my socks off, but sadly I did not get the recipie. Thanks so much!
I have been searching for an English Triffle recipie and I was wondering if any of you had one that you prefered. I had one when I was in New Zealand a few years back that just nocked my socks off, but sadly I did not get the recipie. Thanks so much!
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Texas
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Re: Trivial Triffle
Tue, August 21, 2007 - 9:47 AMTrifles are great. Fresh fruit or compote, pound cake, custard, and often some whipped cream for the top... What's not to like?
Here's a recipe I made few times: www.foodnetwork.com/food/rec...6,00.html . The cake is really dry, so you definitely need the custard and the compote. I have also made the recipe with princessed fresh oranges and their juice instead of the cranberry compote. You could probably do a raspberry coulis with fresh raspberries instead of the cranberries for something more summery. -
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Re: Trivial Triffle
Tue, August 21, 2007 - 11:35 AMI start with a bowl of raspberry mousse, fresh mixed berries, poundcake baked in the round and raspberry wine or liquor and whipped cream.
Bottom layer raspberry mousse followed by berries, a drizzle of liquor followed by a round of cake
mousse-berries-liquor-cake
and again mousse-berries-liquor-cake
top this layer of with berries a drizzle of liquor and whipped cream
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Re: Trivial Triffle
Tue, August 21, 2007 - 4:40 PMThis is the basis for the trifles that I was taught... it uses Flavored Gelatin...
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- Left over cake blanks (or pound cake) topped with Raspberry, Strawberry or Blackberry jam. - - Need enough for 3 Thin layers. Can be in pieces if they fit togather to make layers... should be Thin sliced and is easier to top with jam Before placing in dish.
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- Into a CLEAR Glass DISH - Start with a thin layer of cake topped with jam.
- Layer of fresh fruit (Peaches, strawberries, cherries, grapes,etc)
** Care should be used with amounts of fresh strawberries and raspberries - NO Pineapple or Kiwi - the acidity of fresh straw / raspberries can cause the gelatin to not set - so don't use too many of them**
- Top with a thin layer of custard or Pastry cream.
- Layer of fruit - topped with cake and jam layer.
- Last layer of fruit.
- Thin layer of custard.
- Finish with a thin layer of cake and jam. For the top - You CAN put the jam side down if desired.
Press togather Gently. Just enough to make sure that the ingrediants are evenly distributed.
- Cover the entire mixture with flavored gelatin. Green Gage is traditional... but most folks prefer - Strawberry or Cherry.
Press AGAIN to make sure that the Gelatin ("Jello") is worked into the lowest layers.
* * Do Not add so much ''Jello'' - the ingrediants should not be Floating ! * *
Allow "Jello" to set, preferably overnight.
Finish the Set Trifle with one final layer of custard and decorate with Whipped Cream and fresh fruit.
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(if this is something close to what you are looking for let me know... I am use to doing production work (LARGE quanties) but I can adjust my formula down if you would like... just may take a day or so... -
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Re: Trivial Triffle
Wed, August 22, 2007 - 1:48 PMOh thanks! I will have to try these out!
I have never heard of Trifle with Gelatin on top, Satiera, I can't wait to try it out! -
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Re: Trivial Triffle
Wed, August 22, 2007 - 6:01 PMSo glad that this old recipe piqued your interest ~ I was taught this formula Many years ago.
It comes to me from both my Mentor who is a Master Pastry Chef out of Germany... and Also from my Executive Chef, who is from Ireland and has worked all over the world.... It seems to be a basic recipe from Europe.
I have found almost identical recipes in my Really old cookbooks.
It is Very popular whenever I have made it. I make it in large glass bowls for Sunday Brunch and Holidays ( to feed the masses )... and in individual parfait glasses for smaller groups. It is Much easier to make in a larger dish.
The Flavored Gelatin is used to add flavor, liquid (so this is never dry) and to bind the dish togather. AND it looks Really Cool !
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Re: Trivial Triffle
Thu, August 23, 2007 - 6:42 AMLOL! I can see what you mean about easier to make in the larger quantities than the smaller dishes.... though I bet an individual trifle would be pretty nice to serve (don't know if my family needs that right now!! .....okay I'll admit it I'm lazy at times ;)
I'm planing on having an end of summer dinner and I think this will be lovely to end it off with, especially with all the yummy fruit that has come into season :D -
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Re: Trivial Triffle
Thu, August 23, 2007 - 12:12 PMI'll admit it - I can't be Easily talked into the single serving dishes... Way to much trouble for little ol' me !
I only make them for Very special occasions - - - At Work !!!
If you Do Not decorate the top and keep the trifle chilled and covered (ie - finish the tops with whip cream and fruit once you arrive) - -
The Large bowls of trifle do ''travel'' well. Have taken them for cater out events before.
Happy Summer ! Hope that you are holding up well down that way. You haven't been hit with the Storm have you ? -
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Re: Trivial Triffle
Fri, August 24, 2007 - 6:59 AMOh yeah, summer really only kicked in here about 2 or 3 weeks ago... up until then it had been a bizzar balmy (and RAINY) summer which we despreatly needed! I find it amusing people are complaining about the heat (which is not that bad...it could be worse) because its NORMAL weather for us.... it makes me shake my head :)
The storm did nothing but push some rain up to us, it hit Mexico instead of Texas. Thanks for the concern! -
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Re: Trivial Triffle
Fri, August 24, 2007 - 8:33 AMok this is totally non traditional but I Love love love this recipe...I'm threatened with death if i don't make it at thanksgiving every year:)
Pumpkin Gingerbread Trifle
Recipe courtesy Paula Deen
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl. -
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Re: Trivial Triffle
Fri, August 24, 2007 - 9:46 AMOh My!! That sounds scrumptious!!
I am going to be tucking this away for the fall months :D
I wonder if I can substitute my Mimi's gingerbread for the packaged gingerbread. Her recipie has been the best I know of (but i might be biased ;)
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Re: Trivial Triffle
Fri, August 24, 2007 - 2:39 PMThis does sound pretty tasty !! -
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This is the maximum depth. Additional responses will not be threaded.
Re: Trivial Triffle
Mon, August 27, 2007 - 9:27 AMit's awesome....i'm sure you could sub any gingerbread you wanted -
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Re: Trivial Triffle
Mon, August 27, 2007 - 9:28 AMoh and i used the french vanilla cool whip for the whipped topping...forgot that little detail:)
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