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Wednesday, 8 December 2010

sherry trifle


½ pt
cream sherry
4 tbsp
brandy
2 pts
single cream
8oz
sugar
8
eggs

Juice ½ lemon

Nutmeg
6oz
sugar
½ pt
cream sherry

Genoise sponge
1 pt
double cream

Red current jelly


Method


1.      Soak sponge in first  with sherry.
2.      Make custard with single cream, eggs and sugar.
3.      When set coat in red current jelly.
4.      Make syllabub with lemon juice, nutmeg, sugar and sherry.
5.      Allow to set and top with whipped double cream and flaked almond .          Leave for at least half a day to set.                                                                                                                               
Posted by Unknown at Wednesday, December 08, 2010

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