Mixed Fruit Trifle
Ingredients
- Ingredients
- 4 sheets red gelatin
- 80 milliliters Cabbage
- 8 Tbsps sugar
- 300 grams Blueberries
- 1 Pear
- 1 Tbsp lemon juice
- 400 milliliters Whipped cream
- 350 grams Pound cake (such as orange or lemon cake)
- 4 egg yolks
- 400 milliliters milk
Preparation steps
Soften the gelatin in cold water. Boil the juice with 2 tablespoons of sugar, then reduce the heat. Squeeze out the geltin, add the juice, and stir until the gelatin has dissolved. Pour into a shallow dish, and chill for at least 3 hours in the refrigerator.
Rinse the blueberries and pat dry. Rinse the pears, remove the core, quarter, and thinly slice. Mix with the lemon juice.
Whip the cream with 2 tablespoons of sugar until stiff, and then chill in the refrigerator. Cut the cake into slices.
Beat the yolks with the remaining sugar in a metal bowl. Heat the milk, and gradually incorporate into the yolks, stirring constantly. Beat over a hot water bath until the mixture is thickened and creamy. Cool in a cold water bath.
Line the bottom of a large glass bowl with the half of the sliced cakes. Add half of the vanilla cream, and top with half of the berries. Repeat, finishing with a layer of berries and pear slices.
Cut the cherry jelly into cubes, and place on top. Spread the whipped cream in a wavy design. Serve immediately or set aside and serve later.
