Yield: 1 Servings
|2½ cup||Custard (choose from 2 recipes below)|
|1||Jam Swiss roll (jelly roll) (recipe not included)|
|4 tablespoons||Kiddush (port-type) wine|
|⅔ cup||Double (heavy) cream -or-|
|1¼ cup||Creamy (8%) fromage frais, plain or fruity|
|4 tablespoons||Fruity syrup from any canned fruit|
|1 cup||(approx.) fruit salad, fresh or canned|
|2 tablespoons||(level) custard powder (vanilla pudding mix)|
|2 tablespoons||(level) superfine sugar|
|2 cups||Full-cream milk|
|2||Whole eggs plus|
|½ teaspoon||Vanilla essence (extract)|
FOR POWDER CUSTARD
FOR EGG CUSTARD
FROM: The New Complete International Jewish Cookbook by Evelyn Rose Keeps 2 days under refrigeration. Do not freeze.
A delicious trifle that uses Kiddush (port-type) wine to provide its special flavour.
Make the powder custard according to packet instructions. If making egg custard, heat the milk until it steams. In blender goblet or food processor put the hot milk, sugar, eggs and egg yolks and blend for 10 seconds (or whisk by hand). Cook very gently over boiling water until thick enough to coat the back of a wooden spoon, or whisk over gentle heat, without allowing to come to bubbling point. Add the vanilla then leave to cool.
Slice the Swiss roll ½ inch (1¼ cm) thick and use to line the bottom of a glass bowl. Sprinkle with the wine. Pour the custard over the cake and leave to cool. Whisk the cream until it starts to thicken, then add the fruit syrup gradually, whisking again until thick (this stage should be omitted if fromage frais is used.). Fold the fruit into the cream mixture or fromage frais and spoon over the top. Freeze for 1 hour to chill thoroughly, or leave in the coldest part of the refrigerator overnight.
Posted to JEWISH-FOOD digest V96 #093 From: cbmcam <cbmcam@...>
Date: Mon, 02 Dec 1996 18:26:45 -0600