RIBENA TRIFLE

Ingredients:

Jelly
~ 200 ml water
~ 2 tsp gelatine granules
~ 100 ml Ribena concentrate

Custard
~ 500 ml milk
2 egg yolks
60 g sugar
2 tbsp (15g) cornflour
¼ tsp vanilla extract

Cake
1 ready-bought vanilla Swiss roll, cut into 1 cm slices.
Fresh or tinned fruit of your choice (eg: Tinned peaches or fresh mango), cut into small pieces.

METHOD:

1. To make jelly, place water in a small metal bowl then sprinkle in the gelatine (without stirring). Set this aside for 10-15 minutes or until gelatine granules swell and absorb the liquid.

2. Sit the bowl of gelatine in a larger bowl of hot water. Whengelatine melts, stir in Ribena concentrate and set aside.

3. To make custard, pour milk into small saucepan and heat gently until it comes to boil. Meanwhile, beat egg yolks and sugar together until thickened. Then stir in the cornflour and vanilla.

4. Pour the milk into the egg yolk mixture and stir well. Return this mixture to the saucepan and cook over low heat, stirring constantly, until mixture boils. Cook for 2 minutes before taking the pan off the heat. Cool Custard by sitting the pan in a large bowl of cold water.

5. Arrange a single layer of cake in either an attractive glass serving dish or individual glasses/wine glasses (you may not need all the cake). If using tinned fruit, spoon a little juice/syrup over the cake to moisten.


6. Moisten cake further with little of the Ribena Jelly. Arrange a layer of fruits over the cake and pour on the cooled custard. Set aside until custard sets.

7. Place the bowl of Ribena jelly in a larger bowl filled with iced water. Stir until jelly to chill until completely sets.

Good Luck!