A decadent recipe for festive season trifle with custard and ice cream!

Ingredients

For the base:
200g packet of finger biscuits
200ml sherry, liqueur or fruit juice

For the first custard ice cream layer:
500ml Danone Ultramel Vanilla Custard(2 cups)
200ml cream
60ml condensed milk (¼ cup)

For the peach sorbet layer:
2 x 410g tins of peach slices in syrup
For the strawberry jelly ice cream layer:
225 g strawberries, hulled and chopped
30ml strawberry jelly powder (2 tbsp)
45ml hot water (3 tbsp)
180ml cream (¾ cup)
125ml condensed milk (½ cup)

For the second custard layer:
500ml Danone Ultramel Vanilla Custard (2 cups)
200ml cream (1 cup)
60ml condensed milk (¼ cup)

To decorate:
250ml cream (1 cup)
15ml icing sugar (1 tbsp)
5ml vanilla essence (1 tsp)
About 2 cups fresh nectarines (sliced) and berries

How to
Refrigerate the Danone Ultramel Vanilla Custardand condensed milk
overnight. Freeze the tinned peaches (in the tin) overnight. Grease and line a
23cm diameter springform cake tin with greaseproof paper, leaving an extra
10cm length of paper sticking up over the edge of the tin.

Place the sherry, liqueur or juice into a flat dish. Dip each biscuit briefly into
the liquid, then use to line the base of the tin. Cut the biscuits as necessary so
the whole base is covered and the biscuits fit snugly. Freeze until needed.

To make the custard ice cream layer, place the cold condensed milk and
cream into a large bowl and whip until you have stiff peaks, using a stand or
electric mixer. Gently fold in the cold Danone Ultramel Vanilla Custard until combined and spread evenly over the biscuit base. Freeze for 2-3 hours, or
until solid.

To make the peach sorbet layer, dip the frozen tins into hot water for a minute
or two, then open the tins and empty the contents onto a chopping board. Use
a large knife to chop the frozen peaches and syrup into chunks, then process
in a blender for about 5 minutes until you have an opaque, slushy mixture.
Spread evenly over the custard ice cream and freeze for at least 1 hour, or
until firm. In order to keep all the layers a consistent thickness, I only used
about ¾ of the sorbet and froze the rest in a separate container.

To make the strawberry jelly ice cream, blitz the strawberries in a food
processor until smooth. Mix the jelly powder and hot water in a small cup until
dissolved. Add to the strawberries and blitz again for 30 seconds until you
have a smooth puree. Whip the cream and condensed milk together until
thickened, then fold in the strawberry puree. Spread evenly over the peach
sorbet and freeze for 2-3 hours, until solid.

Make the second custard ice cream layer just as you did the first. Spread over
the strawberry jelly ice cream and freeze for about 3 hours until solid.

When you are ready to serve, whip the cream with the icing sugar and vanilla
essence until stiff peaks form. Scoop into a piping bag fitted with a star
nozzle. Pipe cream kisses around the edge of the cake, then carefully place
the fruit in the centre.

Use a knife dipped in boiling water to cut generous slices and enjoy with
friends and family!

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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes