Recipe - Chanukkah Trifle

2 One half cup Custard (choose from 2
recipes below)
1 Jam Swiss roll (jelly roll)
(recipe not included)
4 tablespoon Kiddush (porttype) wine
2/3 cup Double (heavy) cream or
1 One fourth cup Creamy (8%) fromage frais,
plain or fruity
4 tablespoon Fruity syrup from any canned
fruit
1 cup (approx.) fruit salad, fresh
or canned

FOR POWDER CUSTARD
2 One half cup Milk
2 tablespoon (level) custard powder
(vanilla pudding mix)
2 tablespoon (level) superfine sugar
1 Egg yolk

FOR EGG CUSTARD
2 cup Fullcream milk
3 tablespoon Sugar
2 Whole eggs plus
2 Egg yolks
One half teaspoon 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 (porttype) 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 One half 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.

Posted to JEWISHFOOD digest V96 #093

From: cbmcam cbmcam@cyberramp.net

Date: Mon, 02 Dec 1996 18:26:45 0600