Jenny Flynn’s Humble Christmas Trifle – Faithlegg

Jenny Flynn’s Humble Christmas Trifle – Faithlegg

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byJenny Flynn - Head Chef at Faithlegg House Hotel & Golf Resort

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Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shop Read More
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Prep Time

15 Minutes

Cooking Time

25 Minutes

Serves

4-6 People

Ingredients

For the jelly base:

  • 1 large tin of black cherries strain and keep stock 400ml
  • A good pinch of ginger and mixed spice
  • 1 clove and 1-star anise
  • 300g chocolate sponge
  • 3 leaf’s gelatine

For the custard

  • 1 Vanilla pod,
  • 600ml cream,
  • 150g castor sugar,
  • 4 large free-range egg yolks

Topping

  • 600ml freshly whipped cream
  • fresh cherries chocolate shavings

 

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Method

To make the jelly base

  1. Allow the gelatine to bloom in ice-cold water
  2. Warm the syrup with the spices
  3. Cube the sponge and put it in the base of the trifle mould with cherries
  4. Put softened gelatine in the syrup a little bit of sherry or crème de cassis can be added if you like it
  5. Strain over the sponge and allow to set in the fridge

To make the custard 

  1. Boil the cream, beat the egg yolks sugar, and scraped the vanilla pod together until light and fluffy
  2. Pour over some of the boiled creams continue whisking until all cream has been added then return to
    heat and heat gently until coats the back of a spoon
  3. Strain and allow to cool before pouring on the set jelly
  4. Whisk the cream and put it on top of the custard
  5. Leave in the fridge overnight to see allow layers to set together
  6. Garnish with fresh cherries mint and chocolate

This is a base for any trifle if you don’t like cherries as the base you can use strawberry or any fruit. Jenny loves cherries, especially around Christmas, you can also add chocolate to the custard mixture you have endless ideas with this one.

 

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