Chanukkah Trifle
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Chanukkah Trifle
Last updated 6/12/2012 1:12:47 AM. Recipe ID 40918. Report a problem with this recipe.
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      Title: Chanukkah trifle
 Categories: None
      Yield: 1 Servings
  2 1/2 c  Custard (choose from 2
           -recipes below)
      1    Jam Swiss roll (jelly roll)
           -(recipe not included)
      4 tb Kiddush (port-type) wine
    2/3 c  Double (heavy) cream -or-
  1 1/4 c  Creamy (8%) fromage frais,
           -plain or fruity
      4 tb Fruity syrup from any canned
      1 c  (approx.) fruit salad, fresh
           -or canned

MMMMM---------------------FOR POWDER CUSTARD--------------------------
  2 1/2 c  Milk
      2 tb (level) custard powder
           -(vanilla pudding mix)
      2 tb (level) superfine sugar
      1    Egg yolk

MMMMM----------------------FOR EGG CUSTARD---------------------------
      2 c  Full-cream milk
      3 tb Sugar
      2    Whole eggs plus
      2    Egg yolks
    1/2 ts Vanilla essence (extract)
  FROM: The New Complete International Jewish Cookbook by Evelyn Rose
  Keeps 2 days under refrigeration. Do not freeze.
  A delicious trifle that uses Kiddush (port-type) wine to provide its
  special flavour.
  Make the powder custard according to packet instructions. If making
  egg custard, heat the milk until it steams. In blender goblet or food
  processor put the hot milk, sugar, eggs and egg yolks and blend for
  10 seconds (or whisk by hand). Cook very gently over boiling water
  until thick enough to coat the back of a wooden spoon, or whisk over
  gentle heat, without allowing to come to bubbling point. Add the
  vanilla then leave to cool.
  Slice the Swiss roll 1/2 inch (1.25 cm) thick and use to line the
  bottom of a glass bowl. Sprinkle with the wine. Pour the custard over
  the cake and leave to cool. Whisk the cream until it starts to
  thicken, then add the fruit syrup gradually, whisking again until
  thick (this stage should be omitted if fromage frais is used.). Fold
  the fruit into the cream mixture or fromage frais and spoon over the
  top. Freeze for 1 hour to chill thoroughly, or leave in the coldest
  part of the refrigerator overnight.

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Recipe ID 40918 (Apr 03, 2005)

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