Gordon Ramsay's traditional trifle is the perfect treat to satisfy the whole family.
Provided by Gordon Ramsay
Categories Dinner, Lunch, Treat
Time 1h15m
Number Of Ingredients 15
Steps:
- First, make the jelly. Soak the gelatine leaves in cold water until floppy, then drain. Strain off the juice from the cherries into a jug - you should have around 350-400ml. Put the juice and the redcurrant jelly in a pan, stirring until it boils and the redcurrant jelly has melted. Take off the heat, cool for a few mins, then stir in the gelatine until it dissolves. Pour into a shallow pan or dish to cool, then chill until set.
- For the custard, scrape the vanilla seeds from the pod into a large bowl. Add the egg yolks, 40g sugar and the flour, then whisk until pale and creamy. Pour the cream into a medium-size pan and bring just to the boil. Gradually whisk the cream into the yolk mix. Wipe out the pan, then return the mixture to it. Cook slowly over a low heat, stirring with a wooden spoon until thickened - take extra care to stir well at the edges of the pan. Cool, stirring every so often.
- To assemble the trifle, slice the Swiss roll into 8 pieces and arrange on the base and around the inside of a large glass serving bowl. Sprinkle with the sherry, if using.
- Turn the jelly out onto a board and chop with a sharp knife. Scatter the drained cherries and chopped jelly on top of the Swiss roll, then sprinkle over the crushed amaretti.
- Pour the cooled custard over the biscuits, then return to the fridge until cold (about 2 hrs). For the topping, whip the cream to soft peaks with 1 tbsp sugar, then spoon or pipe it over the custard. The trifle can be covered and chilled for up to 2 days at this point.
- To serve, sprinkle over the pistachios and remaining amaretti. Push back the leaves of the physalis and poke the fruit into the cream.
Nutrition Facts : Calories 765 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.26 milligram of sodium
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