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Sherry Trifle With Ratafias

Western.Chefs's picture
Ingredients
  Trifle sponge cakes 6
  Raspberry jam 1 Tablespoon
  Ratafias 4 Ounce (100 Gram)
  Ratafia 4 Ounce (100 Gram)
  Sweet sherry 1⁄4 Pint (1 1/2 Deciliter)
For the custard
  Egg yolks 6
  Castor sugar 2 Ounce (50 Gram)
  Cornflour 2 Teaspoon (Leveled)
  Double cream 1 Pint (6 Deciliter)
  Vanilla essence 2 Drop (Few Drops Required)
  Toasted flaked almonds 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a large frying pan melt butter and stir in sugar.
2) With a wooden spoon, stir over heat until the sugar melts and turns golden, caramel brown.
3) Keep stirring until mixture browns evenly.
4) Mix orange juice and stir until caramel turns syrupy.
5) Drain apricots from juice and mix to the pan.
6) Stir the apricots gently until it gets glazed in syrup.
7) Add brandy and flame.
8) Take off from heat and add finely-grated orange rind and pour over the cream.
9) Blend the sauce.

SERVING
10) Serve it over hot apricots.
11) Pass hot apricots with orange and brandy.
12) Serve with soft sponge fingers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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