I cannot believe how quickly the weeks are going! Spending 2 days a week in London is really making the time speed by. Suddenly it’s Friday again, I’ve not read anything from my bloglovin feed for 2 weeks, and I’ve not posted here until now.
I had been looking forward to last weekend since January when we arranged for our good friends to come visit. The long weekend was full of laughter, good food and far to much alcohol. Then on Easter Sunday we were treated to the most British of barbeques. Sheltered by an open garage door (don’t worry it was a gas one) whilst it rained outside.
Everyone brought a side or starter with them and we ended up with a feast, filled with each families signature dishes. I love hosting dinner parties, it’s one of the things that I am most looking forward to when we move at the end of next month. Potlucks are an idea that have been resonating with me recently, I seem to be seeing them everywhere from Refinery 29 to the Joy the Baker podcast. It’s a great way to try new foods, alleviate pressure from the host (especially if they have a tiny city kitchen) and give everyone a chance to show off their culinary prowess. I will definitely be throwing a couple in the near future, I can’t wait to see what everyone makes, and to break out my traditional dessert the trifle.
To me, every English party deserves a trifle. A thick layer of wobbly, preferably alcoholic jelly, studded with fruit and soggy sponge fingers. Followed by a generous helping of golden vanilla custard, and if that wasn’t enough topped with a large dollop of whipped cream. Instead of the more traditional sherry soaked sponge fingers, I went with a homemade rosé and raspberry jelly. The tart fruit is mellowed by the sweet wine and makes for a decadent adult dessert. Serving individual portions in martini glasses was an attempt to make the dessert look more sophisticated, but it is just as fantastic served family style in a large bowl. It is a lot easier to transport that way to!
Previously on BAKE
Rosé and Raspberry Trifle
150ml whipping cream
1 tbsp icing sugar
about half of this recipe left to go stale over night.
Rosé and Raspberry Jelly
adapted from the Times
½ bottle of rosé wine
250g raspberries (frozen works well here)
250g caster sugar
4 gelatin leaves
Soak the gelatin in cold water for at least 4 minutes, though a little longer won’t hurt.
In a saucepan bring mix together the wine and the sugar and bring to the boil, stirring until all the sugar has dissolved.
Reserving 8 raspberries, add the rest to the wine and sugar and bring back to the boil.
Stir in the gelatin until completely dissolved.
To make the trifle:
Slice the stale sponge into fingers about 1.5cm thick
Line the dish/glasses with the sponge fingers, then place the whole fruit in the middle.
Pour the hot jelly mix over the sponge and leave to set for a minimum of one hour.
Whilst the jelly is setting make your custard and leave to cool.
When the jelly is ready spread the custard in a layer over the top. Using a clean damp cloth or piece of tissue carefully wipe away any splotches of custard from the inside of the glass to create a clean layer.
Refrigerate for another 30 minutes to make sure that the custard is as solid as it will be.
Whip the cream with the icing sugar until it forms stiff peaks and spread over the custard layer.
Grate the chocolate over the top of the trifle.
Refrigerate until ready to serve, eat within one day. It will probably keep a little longer in terms of before it goes off, but I find that the quality deteriorates quickly after the first day.