Caramel and apple trifle
This is a magnificent dessert, a real showstopper, and perfect for Christmas Day. There are several elements to make, but most of them can be prepared the day before you need to serve your trifle. I always make my jelly, custard, and cake on Christmas Eve
SERVES
10
PEOPLE
PREP TIME
180
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the apple jelly:
500ml of fresh apple juice
Juice of a lemon
4 sheets of platinum grade leaf gelatine
100ml cold water
100g caster sugar
For the date sponge:
175g Medjool dates
300ml water
1tsp bicarbonate soda
50g butter
175g caster sugar
2 eggs
175g self-raising flour
For the caramel custard:
150ml double cream
375ml whole milk
1 vanilla pod
4 egg yolks
20g cornflour
100g caster sugar
For the apples:
6 eating apples
50g butter
1tbsp soft brown sugar
2tbsp brandy (optional)
For the chantilly cream:
500ml fresh cream whipped with 1 tbsp caster sugar and 1 tsp vanilla extract
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