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Sherry trifle
serves 8
ingredients
1 Victoria or other butter
sponge, halved
3 tablespoons raspberry jam
3 tablespoons apricot jam
150ml/5fl oz brandy
150ml/5fl oz sweet sherry
600ml/1pt double or
whipping cream
For the custard
5 egg yolks
75g/3oz caster sugar
600ml/1pt milk
3 drops of vanilla essence
• Spread one half of the sponge with
raspberry jam and the other with
apricot jam. Cut each half into
four, and put in a dish in which
they will just fit, alternating
raspberry with apricot. Pour over
the brandy and sweet sherry, and
leave to macerate for 2 hours.
• To make the custard, whisk the egg
yolks with the caster sugar until
creamy. Bring the milk to the boil.
Pour it over the egg yolks, whisking
constantly, then put the bowl over a
pan of simmering water and whisk
until thick. Stir in the vanilla
essence. Pour over the sponge and
refrigerate overnight.
• To serve, whip the cream until stiff,
and spoon over the top.
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