Easter Trifle

by
Easter Trifle ©Lidl 2015

©Miles New

This dish may seem daunting but it really isn’t, the posset layer can be made a day in advance as can the compote. It’s a real show stopper and well worth the effort.

Serves:  4-6

Preparation Time: 25 minutes

Cooking Time: 3-4 hours to set or overnight

What You’ll Need:

Posset layer

  • 300ml double cream
  • 75g golden caster sugar
  • 1 large lemon (juice and zest)
  • Crunch layer
  • 75g unsalted pistachios, shelled and crushed
  • 100g ginger nut biscuits (broken up)
  • 80g salted pretzels biscuits (broken up)
  • 100g muesli

Compote layer

  • 200g strawberries, hulled and halved
  • 200g raspberries
  • 4 tbsp caster sugar
  • Juice of ½ a lemon
  • 50ml any sparkling white wine
  • Vanilla cream topping layer
  • 350ml double cream
  • 1 vanilla pod, seeds only
  • 25g caster sugar
  • 50g natural yoghurt
  • To finish
  • 70% chocolate, freshly grated Lime zest, freshly grated

What To Do:

  • Posset layer: place the cream and sugar into a pan and bring to the boil slowly, stirring occasionally, boil for 3 minutes then remove from the heat and allow to cool.
  • Add lemon juice and zest, then mix well.
  • Pour into the bottom of your trifle glasses a small way up and allow to set for 4 hours or overnight.
  • Crunch layer: lay the muesli on a tray and toast in a pre-heated oven for 5 minutes and allow to cool.
  • Combine the crunch layer ingredients together to make a crunchy mix.
  • Compote layer: put all the ingredients into a pan and heat gently until the fruit softens and releases its juices, then simmer for 2-3 minutes until it becomes a jam-like consistency, then cool. When cool mix with a fork to break up the fruit and stir in the sparkling wine.
  • Vanilla cream topping: whip the cream, sugar and vanilla until firm, then fold in the yoghurt. Spoon into star nozzle piping bags.
  • Build the trifle: take the set possets from the fridge, sprinkle a layer of crunchy bits on top of the posset, then spoon over the compote followed by another layer of crunch. Finish by piping the vanilla cream on top and sprinkling with more crunch, the grated chocolate and lime zest.

Created by Kevin Love, Lidl’s ‘Chef in Residence’ www.lidl.co.uk

Please comment