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Christmas Trifle with Raspberry Flummery

Christmas Trifle with Raspberry Flummery

Summary

Servings 8
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 2 packets Raspberry Jelly Crystals
  • 1 cup Boiling Water
  • 450 millilitres Cream
  • 2 punnets Raspberries (400 Grams)
  • 500 millilitres Freshly Made Custard
  • 1 packet Gingernut Biscuits
  • 2 Bars Flake Chocolate Bars

Nutrition Information

Qty per
147g serve
Qty per
100g
Energy 6747cal 4577cal
Protein 0g 0g
Fat (total) 147g 100g
 - saturated 29g 20g
Carbohydrate 0.18g 0.12g
 - sugars 0.13g 0.09g
Dietary Fibre 0g 0g
Sodium 0.08mg 0.05mg

Nutritional information does not include the following ingredients: Raspberry Jelly Crystals, Raspberries (400 grams), Gingernut Biscuits, Flake Chocolate Bars

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Christmas Trifle with Raspberry Flummery

This classic Christmas dessert gets a gingerbread and flummery makeover! Up your trifle game this and serve this colourful dessert in individual serving glasses! Your guests will feel super special!

But if you do want to go down the traditional title road then it will look fabulous in a large footed trifle bowl too.

I always start my trifle a day or two before so you aren’t sweating on each layer setting in time.

Makes 6 – 8 mini trifles

Recipe Notes:

We used pre-packed Gingerbread in our recipe pictured, but if you can’t find Gingerbread, Gingernut Biscuits work just as well!

Method

  1. Combine one of the packets of Raspberry jelly crystals and the boiling water in a largish bowl, stir until all of the jelly crystals are dissolved and place in the fridge.

  2.  Once the jelly sets to a thick syrup consistency but is not properly set, add the cream and whisk on high speed until thick, glossy and doubled in volume about 5 mins. Set aside

  3. Make the jelly following instructions on the pack and pour into serving glasses, diving the jelly up equally

  4. Add 5 raspberries to each glass and place in the fridge to set

  5. Spoon custard over the jelly in equal portions and return to fried to set slightly two. Ideally 2 or 3 hours

  6. Crumble the gingerbread or gingernut biscuits over the custard and sprinkle crumbled flake around the inside of the glasses so you can see if from the outside of the glass

  7. Top with raspberry flummery, fresh raspberries and crumbled flake chocolate.

  8. Return to the fridge for a couple of hours or overnight.

Christmas Trifle with Raspberry Flummery | Stay at Home Mum

 

Christmas Trifle with Raspberry Flummery | Stay at Home Mum

 

Christmas Trifle with Raspberry Flummery | Stay at Home Mum

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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