Raspberry, Yogurt & White Chocolate Trifle

By Irish Yogurts Clonakilty

Raspberry, Yogurt & White Chocolate Trifle By Irish Yogurts Clonakilty

Method

Method

The trifle can be made in one large glass serving dish or into individual glasses

Jelly Sponge Layer

Break up the raspberry jelly cubes and add 750ml of hot water. Stir until the jelly cubes have dissolved and add the sherry to this. Set aside and allow to cool to between 25°C and 35°C
Meanwhile, slice the raspberry swiss roll into 1cm slices. Line the bottom of the dish or glasses with the swiss roll slices and arrange the raspberries neatly onto the sponge
When the jelly is cooled pour it over the swiss roll and raspberries. Place in the fridge for 1 hour until the jelly has set.

Custard Layer

Put the milk and cream in a saucepan and bring to the boil.
Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt.
Put the egg yolks, caster sugar and cornflour in another bowl and whisk to combine
Once the cream mixture is up to the boil, pour slowly into the bowl with the yolks, whisking continuously
Return the mixture to the pan, along with the yogurt, and cook over a gentle heat, whisking until the mixture reaches 85°C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon
Pour the custard through a sieve into the bowl with the melted chocolate and whisk to combine. Place in the fridge for 1hr or until fully cooled
When the custard is cold spoon it over the jelly sponge layer and smooth over with a spatula

Cream Layer

Combine the cream and whole milk natural yogurt in a bowl and whisk vigorously until soft peaks are formed. Spoon over the custard layer and smooth over again with a spatula

Topping