Caramel Trifle

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 gill hot water
• 2 tablespoonfuls cold water
• 2 ozs. sugar
• 2 tablespoonfuls boiling water
• 1 pint milk
• 2 eggs
• 1 oz. almonds
• 1 gill whipping cream
• Slices of sponge cake
• 1 oz. ratafia biscuits
• Sherry or fruit juice

Method

1. 1

   Dissolve sugar in cold water and boil until rich brown.

2. 2

   Remove from fire, add boiling water, then milk to dissolve caramel.

3. 3

   Pour into beaten eggs and return to pan to thicken.

4. 4

   Strain into a basin.

5. 5

   Dissolve gelatine in hot water and stir into custard.

6. 6

   Soak sponge and ratafia biscuits in sherry, pour half warm custard over.

7. 7

   When cool, pour remaining custard on top and decorate with whipped cream and browned almonds.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.

1 pint milk 1 gill whipping cream 1 gill pieces of pear 1% ozs. chopped or ground almonds 4 OzS. sugar 1 teaspoonful vanilla essence Sugar to sweeten 3 tablespoonfuls water Boil the 4 ozs. sugar in the water to a rich brown colour, and line a hot tin or plain mould. Cook the rice in the milk till it is tender and creamy. Add to it the Gelatine dissolved in the pear juice, the almonds, and pieces of pear. When cool, stir into the whipped cream. Flavour and sweeten to taste. When beginning to set, pour into the prepared mould. When firm, dip into hot water, and turn out of mould. CARAMEL TRIFLE. Six to eight persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill hot water 2 tablespoonfuls cold water 2 ozs. sugar 2 tablespoonfuls boiling water I pint milk Vanilla or almond essence to flavour 2 eggs I oz. almonds 1 gill whipping cream Slices of sponge cake Sherry or fruit juice I oz. ratafia biscuits

Cook this with the app: pantry check, scaling, and the assistant.