Deconstructed trifle pudding


Share Button

image2 (3)

image1 (4)

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 jelly270 grams
Strawberries400 grams , halved and hulled
Milk200 ml for custard
Ready made Swiss rolls180 grams sliced to one inch thick pieces ( any flavour , I used vanilla )
White chocolate100 grams chopped
Double cream200 ml for custard
Vanilla flavoured custard powder1/4 cup
Vanilla essence1 teaspoon + 1/4 teaspoon for whipped cream
Icing sugar6 tablespoons or to taste for whipped cream
Sugar100 grams for custard
Whipped cream90 ml

Method

  1. Make the jelly following the packet instructions . Leave until the liquid starts to thicken .
  2.  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.
  3.  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 .
  4. Add vanilla essence and sugar . mix well . Remove from heat and add the chopped white chocolate . Mix well and cool .
  5.  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 .
  6.  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 .
  7. serve chilled .

Notes

  1. Can use any fruit of the season instead of strawberries or mixed fruits will also do .
  2. 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 .