Lemon & Blueberry Individual Trifles

Nothing could be easier than trifle as a quick and easy dessert. It’s one of those recipes where it seems it’s okay to use ready made products like custard, cake and tinned fruit, like a cheat’s recipe. I’m sure there are a million different variations and a million different ways to layer your trifle and what to layer your trifle with but with the lovely new range of tea flavoured jellies available from Aeroplane Jelly, we won’t have to worry about history repeating itself.

“The earliest known recipe to include jelly dates from 1747, contained in the Art of Cookery authored by Hannah Glasse. In her recipe she instructed using hartshorn or bones of calves feet as the base ingredient for the jelly. The poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861.” (from Wikipedia)

The new Aeroplane Jelly Lite Tea Infusion flavours are amazing!  I used the Lemon Tea flavour in this recipe but they also come in Peach Tea, Orange Blossom with Green Tea, Raspberry Licorice with Green Tea and Mixed Berry Tea.

I used the Peach Tea flavour in the above trifle with seasonal, stewed white peaches and it was delicious. The layer of Peach Tea jelly was delightful. Peach flavoured teas are my absolute favourite.

These kind of desserts are so easy to put together and you can keep all the ingredients on hand. I used a homebrand lemon loaf (which you can keep in the freezer until needed), store bought custard (you can get longlife custard and any kind of fruit (fresh, preserved, canned or even jam, like I did for this recipe. I used a jar of blueberry preserves as well as fresh blueberries. Just make your jelly up, as per the instructions on the packet, the morning of or the night before you need the trifle.

There are no right or wrong ways to make these. Just find a suitable glass or dish and start layering.

I made two individual trifles but a whole jelly would quite possibly make up 4-5 individual trifles or one large one.

They were really refreshing and ‘light’ and just the right amount. The lemon tea jelly gave it a more ‘grown up’ taste even though my 9 year old son loved the flavour of it and they’re lighter on sugar but not on taste.

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Trifle is perfect to feed a crowd in either a large bowl or in individual smaller shot glasses. Perfect for Christmas, a High Tea, Brunch or a wedding dessert buffet.

COMPETITION NOW CLOSED!

Congratulations to Di for your lovely recipe idea and thank you to everyone who entered.

 

How would you like to win your own selection of Aeroplane Jelly Lite Tea Infusions jelly PLUS a tea cup set for your next high tea? All you have to do is tell me in the comments below which of the above flavoured jelly you’d use to make a trifle and what other ingredients you’d use to make it. Please don’t forget to leave your email address so I can contact you if you won. The competition will run until 12pm, AEST (Brisbane time), Monday, 7 December 2015. Good luck!

Terms & Conditions

1.  This is a game of skill.
2. This competition is open to Australian Residents only.
3. The prize is a selection of Aeroplane Jelly Lite Tea Infusion Jelly and a tea cup set.
4. This prize is not redeemable in cash.
5. This competition is open from now until  Monday, 7 December 2015 12pm (Brisbane time) AEST.
6. The winner will be announced on this blog,  Domesblissity Facebook page and Twitter accounts and I will contact you via email.
7. The winner will have 7 days to respond, otherwise the prize will be redrawn.

Mango & Macadamia Frozen Trifle

Every Christmas, for the last few years when I’ve been asked to bring dessert, I’ve relied on an ice cream dessert that changes from year to year, based on what fruit I decide to put in it. This Christmas just gone, I decided to go one step further and add sliced sponge cake as you would a trifle. I had an abundance of mangoes so mangoes it was.

This is such a great recipe for a dinner party or event like Christmas because it can be made ahead, days in advance. You can use up cake, if you want to, or use a store bought cake. I was going to add a layer of jelly but I was pressed for time. I would’ve had to wait for each layer to freeze before adding the next but that would work perfectly if you had the time.

It’s as simple as softening half a tub of ice cream (around 1 litre), mixing through the desired filling. In this case it was a whole mango which had been pureed, with a few small chunks left in if you like. Fold through lightly and layer alternatively with cake in a cling film lined loaf pan. Finish with another layer of cake and cover in cling film then freeze.

Turn out and top with roasted macadamias. Slice and serve.

I’ve made a few different http://www.buildajam.com/profile/Paulsen_41-1720.htm variations of this over the years, adding a layer of mango sorbet instead of adding the mango to the vanilla ice cream. I added chopped macadamias to the vanilla ice cream and topped with slivers of fresh mango.

Mocha Toffee Crunch Terrine by Bake at 350

Another one I did was with chocolate and cherries. I added coconut to the vanilla ice cream layer, chopped fresh cherries to the chocolate layer and topped with chopped Cherry Ripe bars. You could use any flavour ice cream (I prefer the plain flavoured ice creams and add chopped candy bars, nuts or fruit purees) Layer with cake, biscuits, caramel, chocolate. Go as decadent as you like. You can make them individually, in loaf pans, round pans, ring pans or even back in the ice cream tub and turn out, top with fresh cream and sprinkles and you’ve got yourself an ice cream cake ideal for a child’s birthday party. Whichever way you do it, you’ve got a yummy, cold, creamy dessert that looks like you’ve gone to a lot of trouble and it was actually very easy. And remember. Just use what you have and go for a reasonably good quality ice cream. They’re usually on special around Christmas time (or every other week).