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This blog is specially for a young friend of mine who I have recently met on Facebook. She is highly inspired by the food photographs that I regularly post on Facebook as well as by my recent blogs. She specially requested me to post some unique yet easy recipes for young teenage girls, to develop their interest in cooking. So this recipe of ‘Fruit Trifle’ is dedicated to all the teenagers out there who get inspired by food blogs and photography and would like to start off with simple recipes.
Now, coming to the recipe, a lot of people might be wondering, Fruit Trifle… what’s the big deal with that!? This recipe is something that we have seen being made in our homes for a long time by Moms and sisters, not to forget, it’s also a very common dessert at a lot of Pakistani weddings. My recipe uses almost all the same ingredients that are conventionally used in this recipe, however, the assembling is a little different, which gives it a very unique and delicious taste.
I used cake that I baked myself at home; you can use plain vanilla cake, which is conveniently available at bakeries everywhere, mostly in foils. Rest of the ingredients are pretty straight-forward and easy to find.
Its a tried and tested recipe and a must-try for all my young followers. The same basic idea coupled with your creativity can result in different looks for your recipe; the choices for decoration are unlimited! Do give it a try and let me know when people try out your dish and shower you with accolades for your creativity in cooking.
Milk 1 liter
Custard Powder 5-6 tbsp (any flavor)
Sugar 5-6 tbsp
Plain cake 1 pack
Bananas 2-3
Mix fruits with syrup 1 medium can
Quick set jelly 1 packet (any flavor)
Whipped cream (for decoration)
Sugar 5-6 tbsp
Plain cake 1 pack
Bananas 2-3
Mix fruits with syrup 1 medium can
Quick set jelly 1 packet (any flavor)
Whipped cream (for decoration)
Method:
- Dissolve custard powder in 1/2 cup milk.
- Boil the remaining milk.
- When the milk is near to boiling point, add sugar in it and mix.
- Slowly add custard powder mixture with one hand while mixing with a spoon to avoid lumps.
- Let it cook for 5-10 minutes till the custard is thick; if the consistency seems thin, add more custard mixture.
- Remove from stove and cool completely.
- Cut slices of cake and make a layer with it in the serving dish.
- Pour syrup from the canned fruit on top.
- Cut bananas in slices; make a layer with bananas and canned fruits.
- Pour half custard on top.
- Make another layer with cake, syrup and then fruits.
- Keep in refrigerator to chill.
- Prepare one pack of quick set jelly according to packet instructions.
- Remove from stove and mix vigorously with spoon to cool it a little (but avoid letting it set).
- Pour on top of the custard to form a thick transparent layer.
- Refrigerate till the jelly is completely set.
- Decorate with whipped cream using pipin bag, sprinkle colored sugar balls.
- Serve chilled.
Tips:
- Custard should be thick consistency for the trifle to set properly.
- Custard should be chilled completely before pouring jelly on it.
- Whipped cream can be prepared at home or used from a can.
- Other items that can be used for decoration are chocolate sprinkles, chocolate shavings, cherries, and many more.
A quick note on whipped cream for my followers in Pakistan:
ReplyDelete* The tetra pack cream cannot be used for decoration purpose since no matter how much you beat it, it will never form peaks because its processed.
* There's a blue colored box by the name of 'Dream Whip' available in most super stores, which has two pakcets inside of powdered cream. You simply have to empty the powder in a bowl, add milk & essence, and then beat it till hard peaks are formed (the instructions are given on the box). Then you can simply fill it in pipin bag and decorate with it, whichever way you like.
*Another way to make whipped cream at home is to buy fresh cream from bakeries (most of the bakeries sell it in 1 pao plastic packs). You simply add 2-3 tbsp sugar (preferbaly caster or at least small granules sugar so that it melts easily during beating) or according to taste and start beating it till hard peaks are formed.
One very important point, for the cream to beat properly, it must be really chilled (but not frozen). Also, if the kitchen is hot, what you can do is, in a large bowl, put ice cubes and then put the smaller bowl (in which you will beat the cream) inside and then beat the cream. This way the cream won't leave water as it sometimes do.
Making hard peaks with the cream, and to know when to stop is a bit tricky ans usually requires some practice, since otherwise overbeating can cause the cream to liquidify again. Once you do it a few times, you will know when to stop. You have to stop beating once the cream is hard and if you lift it with the beater whisk, it doesnt fall.
Hope this helps! :)