I’m not one for the traditional sherry trifle so I came up with this recipe using apples instead of sponge and Pimms instead of sherry. Much more my cup of tea!
If you use gluten free biscuits to top, it also makes this a great gluten free alternative to a traditional trifle.
Makes 6
Ingredients:
3 Bramley Apples (peeled, cored and cubed)
4 cloves
1 cinnamon stick
1 vanilla pod
5 tsbp caster sugar
400ml double cream
2 heaped teaspoons icing sugar
3 gelatine leaves
1 tin good quality custard (I like good old fashioned Ambrosia)
Pimms
Oatie cookies (I use Prewetts oat and honey gluten free cookies to make this a gluten free trifle but you can use pretty much any biscuit as long as it’s not got chocolate on it. It’s just to give the trifle a bit of crunch).
6 large wine glasses
Method:
- Place apples in a small pan and nearly cover with Pimms. Top up so the apples are just covered with water. Add the cinnamon stick and cloves.
- Cook over a medium heat until just soft, do not boil (over cook and the apples will turn to mush. You want them to be soft but holding their shape).
- Soak the gelatine leaves in cold water until soft.
- Take the apples off the heat and leave to cool slightly. Remove the cinnamon stick and cloves.
- Gently stir in the gelatine until dissolved.
- Portion out between the 6 wine glasses and place in the fridge to set.
- Place the cream and icing sugar in a large bowl. Scrape the vanilla into the cream.
- Whip until it holds peaks.
- Once the jelly has set, remove the glasses from the fridge and add a layer of custard to each (jelly/custard/cream ratio is a very personal thing when it comes to trifle….so I’ve discovered. Just use as much or as little custard and cream as you personally like. I tend to go heavy on the cream! 😉
- Gently top with cream taking care not to mix the layers.
- If you’re not serving immediately, return to the fridge. Crumble biscuit on top when you’re ready to serve.
- Enjoy!
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