This is my cheats version of a trifle using lemon loaf (from Loaf) berries soaked in lemoncello and a simple jelly made from Alpine Gold’s raspberry and apple juice.  I made this one with an anglaise but you can make it really simple by using either half lemon curd and half whipped cream mixed together (CuisineScene do a great lemon curd) or store bought custard and a little whipped cream will also work a treat.

Presented in pretty glasses these are sure to impress even if there was very little work involved.

Serves 4

2 & ½ cups fresh berries (raspberries, blueberries, chopped strawberries…)
2 Tblspns Icing sugar
zest of 1 lemon
¼ cup lemoncello
½ a Luscious Lemon Loaf
250 ml bottle of Alpine Gold Raspberry and Apple juice
3 gelatine leaves

Soak the gelatine leaves in cold water.  Gently heat the juice and then add the soaked gelatine leaves, making sure to squeeze all the water out before.  Mix well, ensuring the gelatine has completely dissolved.  Set the jelly in a loaf tin lined with cling film and chill overnight to set.

This is a quick and simple jelly to make for other things.  The fresh juice means it’s a healthy alternative to sugary packet jellies full of artificial colours.  Set the jelly in a glass with some fresh berries, or try the other flavours in the range like nectarine or apricot.

Put the berries, icing sugar, lemon zest and lemoncello in a bowl and mix.  Cover and allow to stand for a few hours, or leave overnight in the fridge.

To put the trifles together crumble half the lemon loaf into the bottom of four glasses.  Top this with the berry mixture including the juice which will be soaked up by the loaf.  Chop the jelly into small cubes and add some in to the berry layer.  Next add the anglaise followed by the rest of the loaf.  Pour the remaining liquid from the berries over this last layer of loaf, then top with anglaise and finally berries and more jelly.  Refrigerate for a few hours before serving.

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