Hello Dear Reader,
You will remember earlier in the week I shared my recipe for homemade Gingerbread Ice-cream which used the crispy edges cut off the gingerbread cake. Now you know – never throw away those crisp edges – use them to make ice-cream!
Today’s recipe uses the main part of that gingerbread cake, as the base layer in my Gingerbread, Bramble and Lemon Trifle.
Gingerbread, Bramble and Lemon Trifle Recipe
- 600ml (20 fl oz) blackberry juice drink
- 60 g (2 oz) caster sugar
- 5 sheets gelatine
- Gingerbread, with crispy edges cut off (recipe here)
- 3 tbsp blackberry brandy (recipe here) or any brandy
- 3 tbsp blackberry coulis (recipe here) or any bought coulis
- 150g (5 oz) lemon curd (recipe here) or bought lemon curd
- 300ml (10 fl oz) double cream
- a few frozen brambles (blackberries) to decorate
First make the jelly.
Place the gelatine sheets in a shallow dish, pour over 100ml (3 fl oz) of the blackberry juice drink and leave to soften.
The gelatine will look like this when it is soft
Place the remaining 500ml (17 fl oz) of juice in a pan with the caster sugar and heat gently until the sugar is dissolved.
Add the gelatine leaves one-by-one to the hot blackberry juice and stir until dissolved (do not allow to boil). Pour in remaining juice used to soak the gelatine. Mix well, pour into a jug and leave to cool. Then place in the fridge for the jelly to set.
Next slice the gingerbread into pieces about 1cm wide and 3 cm long.
Place a layer of sliced gingerbread in the base of a trifle dish – I don’t have a trifle dish, so I just used a glass bowl. Retain a few slices of gingerbread for decoration.
Mix brandy and coulis together and spoon over the gingerbread. Set aside to soak in.
Whip the double cream to soft peak stage.
Beat the lemon curd with a fork until smooth and creamy.
Set aside ¼ of the whipped cream for decoration. Mix the remaining whipped cream with the lemon curd.
Once the jelly is set, tip it out onto a plate and chop up roughly with a knife.
Spoon the jelly on top of the brandy-soaked gingerbread.
Next spoon over the lemon curd cream and smooth the top.
Decorate your trifle.
I used crumbled gingerbread, the remaining whipped cream and a few frozen blackberries.
I love how the blackberries look frosty straight from the freezer.
This is how the layers look from the side.
Serve a large spoonful in a pretty bowl.
I am not usually a fan of trifle, as I don’t like the soggy sponge in the base but I really loved this version, as the gingerbread held its texture quite well.
The ginger, blackberries, brandy and lemon are a delicious combination of flavours and a lovely change to the traditional sherry trifle.
My Gingerbread, Bramble and Lemon Trifle. Perfect for your Christmas table!
P.S. I am entering my trifle into a couple of blogger challenges…
First up is the Cooking With Herbs bloggers challenge run by Karen over at Lavender and Lovage. Her theme this month is Christmas herbs and spices – my trifle includes ginger, cinnamon, allspice & nutmeg – mmm Christmassy!