Trifle

November 06, 2010

Re-visiting my first post on Trifle which was published in April 2009...click here (be warned!!!...detrimental to your eyes!!!).
I was tempted to click on the 'Delete' button... (especially the photo ~ it was Blech..!!!),  ...

I am a sentimentalist  about the things I write (eventhough...some of it ~ is gibberish), photos taken and so forth .....Its kind of "Report Card" to chart my progress ....and its good to look back (on older posts), have a good laugh  and see how much progress I made along the way ...
Hey I am not saying my photos have that WOW factor...far from it my friend...;)

My second post on Trifle... I'll be re-visiting some of my older posts and will link it to the new post as we go along .... and I promise you a good LAUGH!!! ...

While shopping at my local grocer (actually I was trying to get out of the intense heat of 37°C ). I found this COLD WATER JELLY by COTTEE's...

Its amazing... just mix in COLD WATER!!! and voila your jelly is ready... at least our cut-up fruits will not be 'semi- cooked'.. Furthermore ...it is suitable for VEGETARIAN...

Put the cut up fruits in a container/s and pour in the Jelly and straight to the fridge....

While waiting for the Jelly to set ... I prepared the custard... I prefer the custard in my earlier post... but I was being lazy ... so I opted for custard powder instead..

place a 'Glad wrap' on the custard to avoid 'skin' forming. Set aside.

Spoon the custard onto the jelly layer... and back to the fridge...

Final stage with cream....

Everything done within 1 hour plus chilling time...

Jelly Layer

a packet of Cottee's cold jelly - as per packet instruction
strawberries- washed and hulled

Custard layer

2-3 tablespoon of custard powder
500 ml milk
2 tablespoon of sugar (add more if you want to have the sweet custard)

Mix custard powder with 1/4 of milk... stir into a smooth mixture... Pour the remainder of the milk into a saucepan, follow by the custard mix. Place on the stove on low heat... Keep on whisking to avoid having a lumpy custard. Custard will slowly thickened...and will stick to the back of spatula... transfer to another container....

Top layer