Caramel Trifle

Ingredients

• two tablespoonfuls of the sugar
• the Gelatine dissolved in the boiling water
• the rest of the sugar
• eggs well beaten
• add the extract
• Arrange the cake in a glass dish
• decorate with whipped cream
• and chopped almonds

Method

1. 1

   Put sugar in a saucepan, stir over fire until dark brown.

2. 2

   Add dissolved Gelatine, stir well, add remaining sugar and beaten eggs, and stir until thickened without boiling.

3. 3

   Remove from fire, add extract.

4. 4

   Arrange cake in a glass dish, pour caramel mixture over, and decorate with whipped cream and chopped almonds.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.

CARAMEL TRIFLE Put two tablespoonfuls of the sugar into a saucepan, stir over the fire until a dark brown colour, add the Gelatine dissolved in the boiling water, stir well, add the rest of the sugar and eggs well beaten, and stir over the fire until it begins to thicken. It must not boil. Remove from the fire and add the extract. Arrange the cake in a glass dish, pour the caramel mixture over it, and decorate with whipped cream and chopped almonds

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