Here at Athelhampton House and Gardens we love to celebrate Christmas, with one of the things we love the most being the food! Combining two Christmas classics, rich mulled wine and traditional British trifle, this dessert is sure to be a winner with everyone at the table! This recipe is incredibly simple to follow, with the trifle taking no time at all to make, fitting in perfectly with the time-consuming task of preparing the Christmas dinner.
Ingredients you will need:
The zest of 1 orange and 1 lemon (zest using a grater or a zester)
1 stick of cinnamon
1 tbsp grated ginger
6 cardamom pods
100ml/3 ½ fl oz. vanilla vodka
200ml/7 fl oz. port
750ml/1 pint 7 fl oz. red wine
25g/1 oz. sheet gelatine, softened in cold water and drained
12 tbsp frozen summer fruits, defrosted
400g/14 oz. fresh custard
550ml/1 pint double cream, whipped until soft peaks are formed
1tsp vanilla essence/extract
A handful of toasted flaked almonds to decorate
Combine the ginger, orange and lemon zest, cloves, cinnamon stick, cardamom pods, vanilla vodka, port, sugar and red wine into a pan and heat over a low heat. Place the softened gelatine into a large bowl. Once the mixture is hot, but not boiling, strain through a sieve onto the softened gelatine and mix together well.
Place the defrosted summer fruits into a large glass serving bowl and pour the jell mixture on top to fill the bowl a third of the way up. Leave to set in the fridge, either overnight or until the jelly has set completely.
Mix half of the whipped cream in a bowl with the custard and vanilla extract until well combined. Spoon the mixture over the set jelly.
The rest of the whipped cream can then be added onto the top of the trifle, finished off with scattered toasted flaked almonds.
Keep an eye on our blog for more upcoming recipes in the future, as well as the latest news and wedding ideas from us at Athelhampton House and Gardens, one of the leading manor houses, wedding venues and providers of group accommodation Dorset has to offer.
Recipe: Simon Rimmer, BBC Food