Name: Fresh Stone Fruit Trifle
Ingredients: 1 200 g pack trifle sponges or sponge; ; fingers; 4 tb Orange juice; 2 Peaches; stone removed, cut; ; into 8; 2 Plums; stone removed, cut; ; into 8; 2 Apricots; stone removed, cut; ; into 8; 2 tb Honey; 135 g Sachet mandarin jelly crystals; 3 md Size eggs yolks; 2 ts Cornflour; 25 g Caster sugar; (1oz); 450 ml Milk; (3/4 pint); 1 tb Cocoa powder

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Sainsbury’s, Sainsbury14	1	servings

INGREDIENTS

1		200 g pack trifle sponges or sponge
		; fingers
4	tb	Orange juice
2		Peaches; stone removed, cut
		; into 8
2		Plums; stone removed, cut
		; into 8
2		Apricots; stone removed, cut
		; into 8
2	tb	Honey
135	g	Sachet mandarin jelly crystals
3	md	Size eggs yolks
2	ts	Cornflour
25	g	Caster sugar; (1oz)
450	ml	Milk; (3/4 pint)
1	tb	Cocoa powder

INSTRUCTIONS

Arrange the trifle sponges up the sides and bottom of a 1. 75 litre (3
pint) glass serving bowl. Cover with orange juice and arrange half the
fruit on top and drizzle with the honey.
Make the jelly according to pack instructions and pour over the sponge and
fruit. Allow to cool and refrigerate.
In another bowl whisk the yolks, cornflour and sugar until smooth.
In a pan bring the milk slowly to the boil then pour onto yolk mixture
whisking as you go.
Return the mixture to a clean pan and heat gently, stirring until the
custard begins to thicken and coats the back of the spoon. Remove from the
heat and cool slightly.
Remove the trifle from the fridge and arrange the remaining fruit on top of
the set jelly.
Pour the custard mixture over this and allow to cool and set.
Whip the cream and spread half on top of the trifle and pipe a border
around the edge with the remaining cream.
Dust with cocoa powder and serve.
Converted by MC_Buster.
NOTES : Your favouite way to enjoy fresh fruit, light sponge, custard and
cream.This dessert requires chilling time.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”