Raspberry and white chocolate mini trifles
These individual trifles are an elegant and eyecatching way to serve trifle, making them perfect for dinner parties.
Servings: 4
Equipment
- 4 clear glasses
Ingredients
For the jelly layer
- trifle sponges see note below
- 1 packet raspberry jelly (to make 550ml (1pt) jelly)
- about 24 fresh raspberries
For the white chocolate custard
- 150 ml (¼pt) double cream
- 150 ml (¼pt) milk
- 2 egg yolks
- 3 tablespoons caster sugar
- 4 teaspoons cornflour
- ½ teaspoon vanilla extract
- 50 g (2oz) white chocolate broken into pieces
To complete
- 100 ml double cream
- a few drops vanilla extract (optional)
- 1– 2 teaspoon Icing Sugar (optional)
- small white chocolate decorations
- fresh raspberries
Instructions
- Make the jelly. Make up 1pt (550ml)jelly according to the packet instructions . Allow to cool while making the white chocolate creme patissiere.
To make the white chocolate custard
- Pour the 150ml (¼ pt) each double cream and milk into a saucepan and heat gently until almost boiling.
- Whisk 2 egg yolks, 3 tablespoons sugar and 4 teaspoons cornflour together until smooth.
- Pour half of the hot milk over the egg mixture whisking all of the time. Then pour the egg mixture back into the pan, continuing to stir with the whisk all the time. Set the pan over a low heat and allow the custard to cook whilst stirring continuously until the custard thickens. Do not allow the mixture to boil.
- Remove from the heat and whisk in ½ teaspoon vanilla extract and 50g (2oz) white chocolate broken into pieces. Mix well until the chocolate has melted and combined with the custard.
- Cover with clingfilm or a dampened sheet of baking parchment ensuring that it is in direct contact with the custard to prevent a skin from forming. Set aside to cool.
Make the jelly layer
- Meanwhile make the jelly layer. Cut the trifle sponges into discs or break into pieces to make a layer of sponge about 2cm (1 in) thick in the base of 4 serving glasses and top with 5 or 6 fresh raspberries.
- Spoon the jelly slowly over the sponge and fruit. If the sponge or raspberries start to float. Pop the glasses into the fridge for a short time and leave the remaining jelly at room temperature. Continue until the jelly is equally divided among the glasses and chill until fully set.
To assemble
- Once the jelly has set complete and the custard is completely cold. Spoon a layer over the jelly. Set the mini trifles aside to allow the custard to firm up.
- Whip 100ml (4floz) double cream with a few drops of vanilla extract and 1 – 2 teaspoon icing sugar until standing in soft peaks.
- Spoon or pipe the cream on top of the custard. Decorate with a raspberry and some extra white chocolate decorations if desired.
Notes
Cook's Notes
- Trifle sponges – You can buy trifle sponges (small squares of sponge cake ) in the UK supermarkets. They are convenient but I prefer to make my own using this recipe. You could also use other cakes, a plain vanilla sponge, Madeira cake, raspberry swiss roll or some plain cupcakes would work well.
- Vegetarian jelly – If preparing these trifles for a vegetarian remember to purchase a vegetarian jelly! If you're working with a vegetarian jelly be aware that they set a lot faster than those containing gelatine. So make your custard first. Then make up the jelly and jelly layer.
- White chocolate custard cheat –For the very best flavour homemade custard is best. But you could make custard with custard powder or buy a tub of ready made custard. Chilled custard has the best flavour. Melt the white chocolate over a pan of hot water and stir into the ready made custard. If using chilled gently reheat so that the chocolate does not set as it is added.
- To cover the custard with parchment– as it cools. dampen a piece of parchment scrunch it up then open out and shake off excess water. Use to cover the custard.