STRAWBERRIES CUSTARD RECIPES

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MASSIVE RETRO TRIFLE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Massive Retro Trifle | Fruit Recipes | Jamie Oliver Recipes image

A really good trifle recipe never goes out of fashion. This fruity number's a Christmas tradition at our house – and it looks amazing when it's finished!

Total Time 25 minutes

Yield 20

Number Of Ingredients 13

8 trifle sponges or 1 Swiss roll
1 punnet strawberries
1 small wineglass Cointreau
135 g pack strawberry jelly
2 pints milk
4 teaspoons caster sugar
35 g sachet strawberry blancmange
450 g tinned mandarin segments
135 g packet orange jelly
30 g custard powder enough to make 600ml
300 ml double cream
good-quality chocolate
1 orange

Steps:

    1. Lay out the sponges on the bottom of a large glass bowl (if you're using a Swiss roll, cut it into slices first). Hull and slice the strawberries, then scatter over the sponges and drizzle with the Cointreau.
    2. Tear up the strawberry jelly squares, put them in a jug and add 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour over the sponge, place in the fridge and allow to set.
    3. Pour a little milk into a bowl with 2 teaspoons of sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil then add to the blancmange mix. Stir and return to the pan, whisking as you bring it back to the boil. Pour the blancmange into the bowl and allow to cool, whisking occasionally, then pour over the set strawberry jelly.
    4. Allow the blancmange layer to set in the fridge, then drain the mandarins and scatter over.
    5. Make the orange jelly the same way as the strawberry and allow to cool before pouring over the mandarins. Set in the fridge.
    6. Once set, make the custard using the remaining milk and sugar and the custard powder. Allow it to cool and pour it over the orange jelly. (If you want to add extra layers of blancmange and custard, go for it!)
    7. Whip the double cream until you get soft peaks, then spread it over the top layer of custard. Grate chocolate and orange zest over the trifle before serving. What a finish!

Nutrition Facts : Calories 338 calories, FatContent 17.6 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 34.7 g carbohydrate, SugarContent 28.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

3 INGREDIENT KETO CUSTARD (VERY EASY) - KETOCONNECT



3 Ingredient KETO Custard (Very Easy) - KetoConnect image

A smooth and creamy custard base perfect for topping with fresh fruit.

Provided by Mia Henderson

Categories     Dessert

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 6

3 large Eggs
1/4 cup Low Carb Sugar Substitute
1 tsp vanilla extract
2 cups Heavy Cream
Berries or nuts for garnish
10-15 drops Liquid Stevia (Optional for more sweetness)

Steps:

  • Preheat oven to 350 (180 C). Grease 4 ramekins and place them in a oven dish. Set aside.
  • In a bowl or a large jug, add the eggs, erythritol, vanilla, and stevia if added sweetness is desired. Whisk until combined.
  • Add the heavy cream, and whisk well until the eggs are dissolved.
  • Pour the mixture into the four ramekins. Pour boiling water in the oven dish surrounding the ramekins, until it covers about an inch from the top of your ramekins.
  • Bake for 30 minutes, or until golden and set around the edges, but a little wobbly in the center.
  • Let it cool. You can serve it warm or cold. Garnish with your choice of fruits and/ or nuts.

Nutrition Facts : Calories 467 kcal, CarbohydrateContent 4 g, ProteinContent 7 g, FatContent 48 g, SaturatedFatContent 29 g, TransFatContent 1 g, CholesterolContent 303 mg, SodiumContent 99 mg, SugarContent 1 g, ServingSize 1 serving

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