Belle Helene Trifle recipe
information
351 Calories per portion
ingredients
3 egg yolks
50 g (2 oz) caster sugar
2 dessertspoons cocoa 300 ml (1/2 pint) fresh milk
1 teaspoon vanilla essence
3 tablespoons rum
150 ml (5 fl oz) fresh whipping cream, whipped 8 trifle sponges
2 tablespoons pear jam
425 g (15 oz) can pears in real juice
chocolate, almonds and a cherry
50 g (2 oz) caster sugar
2 dessertspoons cocoa 300 ml (1/2 pint) fresh milk
1 teaspoon vanilla essence
3 tablespoons rum
150 ml (5 fl oz) fresh whipping cream, whipped 8 trifle sponges
2 tablespoons pear jam
425 g (15 oz) can pears in real juice
chocolate, almonds and a cherry
method
1. Cream egg yolks, sugar and cocoa until fluffy.
2. Bring milk and essence to boiling point, pour over egg mixture, whisk and add the rum.
3. Strain mixture into heavy based or double saucepan, stir over gentle heat until custard thickens. Cool. Fold in most of the cream.
4. Split sponges, spread with jam, arrange sponges and pears in the base of a serving bowl, use some of the juice to moisten sponges.
5. Cover with chocolate sauce, decorate with remaining cream, chocolate, almonds and the cherry.
2. Bring milk and essence to boiling point, pour over egg mixture, whisk and add the rum.
3. Strain mixture into heavy based or double saucepan, stir over gentle heat until custard thickens. Cool. Fold in most of the cream.
4. Split sponges, spread with jam, arrange sponges and pears in the base of a serving bowl, use some of the juice to moisten sponges.
5. Cover with chocolate sauce, decorate with remaining cream, chocolate, almonds and the cherry.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
