Christmas Trifle with Raspberry Flummery
This classic Christmas dessert gets a gingerbread and flummery makeover! Up your trifle game this and serve this colourful dessert in individual serving glasses! Your guests will feel super special!
Method
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Combine one of the packets of Raspberry jelly crystals and the boiling water in a largish bowl, stir until all of the jelly crystals are dissolved and place in the fridge.
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Once the jelly sets to a thick syrup consistency but is not properly set, add the cream and whisk on high speed until thick, glossy and doubled in volume about 5 mins. Set aside
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Make the jelly following instructions on the pack and pour into serving glasses, diving the jelly up equally
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Add 5 raspberries to each glass and place in the fridge to set
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Spoon custard over the jelly in equal portions and return to fried to set slightly two. Ideally 2 or 3 hours
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Crumble the gingerbread or gingernut biscuits over the custard and sprinkle crumbled flake around the inside of the glasses so you can see if from the outside of the glass
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Top with raspberry flummery, fresh raspberries and crumbled flake chocolate.
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Return to the fridge for a couple of hours or overnight.
But if you do want to go down the traditional title road then it will look fabulous in a large footed trifle bowl too.
I always start my trifle a day or two before so you aren’t sweating on each layer setting in time.
This Makes 6 – 8 mini trifles
Recipe Notes: We used pre-packed Gingerbread in our recipe pictured, but if you can’t find Gingerbread, Gingernut Biscuits work just as well!
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