Trifle a la mode

I have made this trifle before by following chef Rahat's mango trifle video but I thought it's better if I write the recipe too, because one can't possibly watch the video every time one has to make it.

This recipe makes 8-10 servings.

The basic measurements for custard are quite simple and easy to remember. For 6 cups of milk, you will need 6 tablespoons custard powder and 6 tablespoons sugar.

Now to prepare the custard. First dissolve custard powder using cold milk, in a small bowl. Heat remaining milk & sugar on low flame. Stir to dissolve the sugar. Cook for a while till milk approaches boiling point. Add dissolved custard powder gradually to heated milk while stirring/whisking continuously, to avoid the formation of lumps.

Then pour prepared custard in a bowl and cover it with a plastic wrap or cling film, so that no crust is formed as the custard cools down. Prick some holes to let the steam out.

The next thing that needs to be prepared is jelly.

But first, slice any plain cake or sponge cake. Any flavor will do like: orange, vanilla or even chocolate. Lay down the slices in a serving dish. Make sure the slices are of medium thickness and they are so placed that there is some gap between them. Sprinkle some orange juice or fruit cocktail syrup.

photo credit

Then prepare jelly by following the instructions on the pack. Two packets of jelly will be enough and any flavor will do. Try to keep it thick, like boil 1 cup water instead of 2 cups and add the jelly powder. Stir and dissolve it completely. Pour hot jelly liquid over the cake slices. Next spread the fruits ( chopped peaches, mangoes, bananas, or fruits from canned mix fruit cocktail) and then pour remaining hot liquid jelly. Leave it to cool and set.

For the final assembling whip some cream ( 1/2 cup or 1/4th cup). Beat well. Add 3-4 tablespoons of cream to cooled custard. Then pour it all over the fruits, covering the corners first. Decorate with remaining cream and few pieces of chopped fruits. Refrigerate and serve very well chilled.

Note: Once the cream has been added to the custard, the trifle becomes quite perishable and should be consumed within a day or two.

Oh and by a la mode I don't mean to say it's to be served with ice cream. :P This trifle recipe is just in fashion at our home these days. :) And, if it's chilled well enough it might even taste like ice cream.

Weekend tea party

We had some guests over the weekend for tea so we made peach trifle and chicken patties, along with some other snacks.

Peach Trifle

Things that need to be prepared are custard and jelly primarily, the rest is mere assembling.

There are some amazing technical tips for custard preparation and cooling that can be seen in the video for Mango Trifle (by chef Rahat) here. The idea of adding fresh cream to custard is simply awesome!

First lay down cake slices. Any plain sponge or butter cake will do. My mom says chocolate cake is the best choice as it gives a superb taste when combined with peaches in the trifle.

Soak the cake slices with fruit cocktail syrup or orange juice, for a few minutes.

Next lay down the peaches, finely chopped. (either fresh or canned)

Slightly beat the prepared jelly with fork and spread it over the fruit.

Lastly spread the cooled custard and decorate with fresh cream (beaten) or peach slices.

Chicken Patties

I used ready made puff pastry. The recipe for the filling is by chef Rahat.

For the filling

1 cup boneless chicken, finely chopped and fully boiled

2 pinches salt

1/4th teaspoon red chilli powder

1 medium onion, finely chopped

Saute onion with 1 tablespoon butter and mix it with the above ingredients.

Place about 1 tablespoon filling in each puff pastry square. Fold and bake.

Filling makes around 15 patties.