Mulled Wine Trifle is a modern British recipe for a classic trifle of a mulled wine jelly on a bed of fruit that's topped with custard and whipped cream and garnished with toasted almonds. The full recipe is presented here and I hope you enjoy this classic British version of: Mulled Wine Trifle.
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Ingredients:
1.2l mulled wine (the 'West Indian' mulled wine is particularly good for this)
25g sheet of gelatine, softened in cold water and drained
12 tbsp frozen summer fruit, defrosted
400g fresh custard
550ml double cream, whisked until it forms soft peaks
1 tsp vanilla extract
handful of toasted, flaked, almonds to garnish
Method:
Heat the mulled wine until hot, but not boiling. Take off the heat and strain through a fine-meshed sieve onto the softened gelatine. Stir until the gelatine has dissolved then set aside.
Place the soft fruit in a large glass trifle dish or serving bowl then pour over the mulled wine so that the glass is 1/3 full. Carefully transfer to the refrigerator and allow to cool and set over night.
Combine half the whipped cream, the custard and the vanilla extract in a bowl. Spoon this mixture over the set jelly then spoon the remaining whipped cream over the top, garnish with the flaked almonds and serve.
