Welcome English speakers! You may already know the trifle, a typically British dessert which, well executed, is a real delight... I've never heard about it before moving to England, and I thought it was time to teach the Frenchies that Brits also have their gems! And my favourite British dessert is certainly the Rhubarb & ginger Trifle!
The whole point about trifle is the layers : sponge cake, fruit jelly, custard and cream.
I like mine better without the sponge but with crumble bits on top ! Still not ready for the firm jelly, so mine is rather softer! I use real roasted fruit chunks and preferably a light custard, and I am good to go!
I decided to start my blog by sharing some of my favourite British inspired recipes to kick off the English version of « j’veux être bonne » which I shall name « Food to be good », as simple as that !
There will be more dishes from the British Isles to follow so keep an eye out.
Here is my Rhubarb and Ginger Trifle recipe:
Fruit Jelly :
- 300g of rhubarb
- 100ml of water
- 80g of sugar
- 1g of Agar Agar for the natural way (or 1 gelatine leave)
For the Roasted Rhubarb:
-200g of diced rhubarb
- 1 tsp sugar
For the Ginger custard:
- 450 ml of milk
- 25g of grated fresh ginger
- 50g of sugar
- 25g of cornflour
- 2 egg yolks
- 1 vanilla bean or 1 cc of vanilla extract
For the Crumble :
- 30g of flour
- 20g of almond powder
- ½ cc of ginger powder
- 20g of soft salted butter
For the Cream :
- 200ml of liquid cream
- 10g of sugar
Preparation
Fruit Jelly :
On medium heat, pour the rhubarb, water and sugar in a pan. Leave to simmer for 15 minutes. Then filter it using a sieve to collect the juice. Put the juice back to heat and incorporate the Agar Agar (or gelatine) and remove when it has totally dissolved. Pour it in your serving glass or bowl and set aside.
Rhubarb toppings :
Place the fruit sprinkled with sugar in a pre-heated oven (200°C) for 10 minutes. Then leave it to cool down.
Ginger custard :
Boil together the milk and ginger. In a bowl, mix together the sugar and the flour. Add 2 tbsp of milk to the mix and stir well. Then carry on with the rest of the boiling milk.
Then put it back on medium heat until the cream thickens (around 5 minutes).
Filter if needed, and then whisk in the eggs yolks. Cover it and place in the fridge.
Crumble :
Mix all the ingredients in a large bowl (with your bare hands !) and put it in the oven for 10 to 15 minutes, until it becomes brown and crusty. Put aside to cool down.
Cream :
Whisk the cream and sugar until you obtain a thick and even consistency.
Now wait until all ingredients are cold before assembling. When the jelly is set, add the fruits then the custard. Right before serving, add the cream and the crumble over the top.
The whole point about trifle is the layers : sponge cake, fruit jelly, custard and cream.
I like mine better without the sponge but with crumble bits on top ! Still not ready for the firm jelly, so mine is rather softer! I use real roasted fruit chunks and preferably a light custard, and I am good to go!
I decided to start my blog by sharing some of my favourite British inspired recipes to kick off the English version of « j’veux être bonne » which I shall name « Food to be good », as simple as that !
There will be more dishes from the British Isles to follow so keep an eye out.
Here is my Rhubarb and Ginger Trifle recipe:
Fruit Jelly :
- 300g of rhubarb
- 100ml of water
- 80g of sugar
- 1g of Agar Agar for the natural way (or 1 gelatine leave)
For the Roasted Rhubarb:
-200g of diced rhubarb
- 1 tsp sugar
For the Ginger custard:
- 450 ml of milk
- 25g of grated fresh ginger
- 50g of sugar
- 25g of cornflour
- 2 egg yolks
- 1 vanilla bean or 1 cc of vanilla extract
For the Crumble :
- 30g of flour
- 20g of almond powder
- ½ cc of ginger powder
- 20g of soft salted butter
For the Cream :
- 200ml of liquid cream
- 10g of sugar
Preparation
Fruit Jelly :
On medium heat, pour the rhubarb, water and sugar in a pan. Leave to simmer for 15 minutes. Then filter it using a sieve to collect the juice. Put the juice back to heat and incorporate the Agar Agar (or gelatine) and remove when it has totally dissolved. Pour it in your serving glass or bowl and set aside.
Rhubarb toppings :
Place the fruit sprinkled with sugar in a pre-heated oven (200°C) for 10 minutes. Then leave it to cool down.
Ginger custard :
Boil together the milk and ginger. In a bowl, mix together the sugar and the flour. Add 2 tbsp of milk to the mix and stir well. Then carry on with the rest of the boiling milk.
Then put it back on medium heat until the cream thickens (around 5 minutes).
Filter if needed, and then whisk in the eggs yolks. Cover it and place in the fridge.
Crumble :
Mix all the ingredients in a large bowl (with your bare hands !) and put it in the oven for 10 to 15 minutes, until it becomes brown and crusty. Put aside to cool down.
Cream :
Whisk the cream and sugar until you obtain a thick and even consistency.
Now wait until all ingredients are cold before assembling. When the jelly is set, add the fruits then the custard. Right before serving, add the cream and the crumble over the top.
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