BLACKCURRANT LIQUEUR RECIPES

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FLAVOURED GIN RECIPES | BBC GOOD FOOD



Flavoured gin recipes | BBC Good Food image

Learn how to create your own gin infusions, including classics like damson and sloe gin, as well as a special festive version – perfect gifts for friends and family.

Provided by Good Food team

Number Of Ingredients 1

TRIFLE RECIPE - BBC FOOD



Trifle recipe - BBC Food image

Let us show you how to make trifle with our easy video recipe. This trifle uses ready-made custard and cake, leaving you time to make some easy homemade jelly – it's so much nicer than what you can buy and makes a simple recipe feel very special.

Provided by William Leigh

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 10

500g/1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well)
50g/2oz caster sugar, or more to taste
2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord)
500ml/18fl oz cloudy apple juice
5 sheets leaf gelatine
250g/9oz Madeira cake
250g/9oz mascarpone
500ml/18floz ready-made vanilla custard
300ml/½ pint whipping cream
handful toasted almonds or hazelnuts, to serve

Steps:

  • Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool.
  • Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis.
  • Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly.
  • Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter).
  • For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge.
  • Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard.
  • Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds.

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TRIFLE RECIPE - BBC FOOD
Let us show you how to make trifle with our easy video recipe. This trifle uses ready-made custard and cake, leaving you time to make some easy homemade jelly – it's so much nicer than what you can buy and makes a simple recipe feel very special.
From bbc.co.uk
Reviews 4.7
Cuisine British
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