3 Jun 2012

Union Jack Trifle

This trifle is one of the yummiest and coolest things I have ever made. And the best thing about it is that it is not even half as sweet as you would imagine!!!!

Prepare 4 hours ahead of time. Serves 12-14.

7 leaves of gelatine
500ml lemonade
135g pack strawberry jelly
400g strawberries (sliced)
1 strawberry and vanilla Swiss roll
200g blueberries
400ml double cream
300g fresh custard
blue food colouring
raspberries and sprinkles 
to decorate

1) Soak the gelatine leaves in cold water for 5 minutes while you heat up 200ml of the lemonade in a sauce pan. Wring out the gelatine, add to the hot lemonade and stir until completely dissolved. Transfer to another container and add the remaining 300ml of lemonade. Place in the fridge for at least 2-3 hours until the lemonade jelly is partly set.
2) Make the strawberry jelly according to packet instructions and leave in the fridge for 2 hours to partly set as well.
3) In the meantime, you cut the Swiss roll into slices - approximately 2 cm big- and use them to line the base of your bowl.
4) Mix the sliced strawberries into the strawberry jelly and spoon this mixture onto the Swiss roll base of the bowl. Place in the fridge for another half an hour to set.
5) Mix the blueberries and 2 teaspoons of blue food colouring into the lemonade jelly which you'll then spoon into the bowl, onto the strawberry jelly. Place in the fridge again to set.
6) Whip together the cream and the custard until the creamy mixture is holding its shape. Spoon over the trifle.
7) Decorate the top with raspberries and sprinkles shortly before you serve the trifle. If you put the sprinkles on too soon, they'll lose their colour to the creamy custard top layer.
I bought all the ingredients at Sainsbury's and I want to give a special thanks to Cath Kidston for this recipe which I slightly modified.

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