Preparation Time : 40 minutes
Cooking Time : 10 -12 minutes + setting time in the refrigerator.
Serving : 8-10 members
Description
At times when you get to see jaw dropping good images of food in magazines and go head over heels thinking about the taste to the recipe or how was this put up together . I hope you all can relate to what I am meaning to say , yeah like wise … This was one such dessert that I could not take my eyes away from BBC GOOD FOOD INDIA magazine on its front cover . Immediately went strait to the recipe in the magazine and it seemed to be so very simple but assembled in a genius innovative way that will make you a star chef even if it’s your first try . Made this dessert tweaking it a bit to my comfort level and available ingredients at home for a feast gathering where this was the finale dessert . Every one was awe struck with the first look of this dessert as i was . The first spoon in their mouth full and I knew by reading all their faces that their taste buds are being pampered generously . My first mouth full and it hit me with nostalgic taste of my moms trifle pudding that reminds me of my lazy summer vacations and days filled with delicious food . This is just a posh version of the mighty usual trifle pudding that we have all been having for ages . Make your own twist to the recipe and fill your hearts with your own stories to feel the sense and comfort of sharing with family and friends creating memories that will come back to you every time you cook , see or eat it .
Ingredients
Ingredients | Quantity |
|---|---|
| Strawberry jelly | 270 grams |
| Strawberries | 400 grams , halved and hulled |
| Milk | 200 ml for custard |
| Ready made Swiss rolls | 180 grams sliced to one inch thick pieces ( any flavour , I used vanilla ) |
| White chocolate | 100 grams chopped |
| Double cream | 200 ml for custard |
| Vanilla flavoured custard powder | 1/4 cup |
| Vanilla essence | 1 teaspoon + 1/4 teaspoon for whipped cream |
| Icing sugar | 6 tablespoons or to taste for whipped cream |
| Sugar | 100 grams for custard |
| Whipped cream | 90 ml |
Method
- Make the jelly following the packet instructions . Leave until the liquid starts to thicken .
- Place half the strawberries in the bottom of a wide , shallow pudding dish . Pour the jelly over and refrigerate to set according to packet instructions.
- Heat 200 ml of milk and 200 ml double cream in a heavy bottomed pan . Mix custard powder with little water and dilute it with no lumps . Bring the milk and cream to boil , simmer the flame and add the diluted custard powder mixture . Keep stirring to get a thick gooey mass of custard that coats the back of a wooden spoon .
- Add vanilla essence and sugar . mix well . Remove from heat and add the chopped white chocolate . Mix well and cool .
- Take the set jelly out of the refrigerator. Line the out side of the pudding dish with Swiss roll slices , making sure the slices are all facing the same way so it looks neat . Place a layer of Swiss roll on top of the set jelly . Pour the cooled custard into the middle and chill for another one hour or more to set .
- Gently whip the whipped cream to stiff adding icing sugar and vanilla essence . Spoon the whipped cream over the set custard and decorate with the remaining strawberries .
- serve chilled .
Notes
- Can use any fruit of the season instead of strawberries or mixed fruits will also do .
- Can use any flavoured jelly . Get experimental using four different coloured and flavoured jelly to set to thin layers in the bottom for a rainbow trifle effect .
