The Northern Territory news Mon 8 Nov 2021
The Northern Territory news; NewspaperNT
Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.
News Corp Australia
Copyright. Made available by the publisher under licence.
News Corp Australia
MONDAY NOVEMBER 8 2021 LIFESTYLE 21 V1 - NTNE01Z01MA INGREDIENTS 18 lamingtons 170g raspberry jelly 100g chocolate pudding mix 300g thickened cream 2 tbs icing sugar 2-3 150g Cherry Ripe chocolate bars METHOD 1 Make jelly according to packet directions, split equally into two separate bowls. Chill in freezer for 45-60 minutes or until the mixture is just beginning to set. 2 Make chocolate pudding according to packet directions and refrigerate for 15-20 minutes. 3 Layer lamington fingers on base of a glass dessert bowl. 4 Pour one of the jelly mixtures over the top of the lamington fingers and refrigerate for approximately 30 minutes until fully set. 5 Remove the other jelly from freezer and refrigerate until needed. 6 Chop one Cherry Ripe bar into small bite size pieces and place over trifle. 7 Place second jelly mixture over the chopped Cherry Ripe. Cover jelly with the chocolate pudding. 8 Whip cream and icing sugar until firm and spoon over chocolate pudding, then top with the remaining chopped Cherry Ripe bars. CHERRY RIPE TRIFLE SERVES 6. PREP 15 MINS. COOK 1 HR 35 MINSNot many can resista trifle. Delectable layers of jelly, custard, cream and sponge cake FOOD LINDY LAWLER SCAN WITH YOUR PHONE FOR MORE FESTIVE RECIPES METHOD INGREDIENTS 250g Savoiardi sponge finger biscuits cup Cointreau cup orange juice 2 punnets fresh strawberries 2 punnets fresh raspberries 500g Greek yoghurt, thick 250ml thickened cream cup icing sugar 1 punnet fresh blueberries CHAMPAGNE JELLY 750ml pink sparkling wine cup sugar 6 tsp gelatine cup boiling water CUSTARD 1 cup milk 1 cup cream 1 tsp vanilla paste 5 egg yolks cup caster sugar 1 tsp cornflour TOFFEE SHARDS 80g pistachios 1 cup sugar 1 Jelly: Heat pink sparkling wine and sugar in a saucepan until sugar has dissolved, being careful not to boil. Whisk gelatine into boiling water to form a gel, then whisk into heated wine. Pour into a large plastic tray or lunch box. Allow to cool then refrigerate until set. 2 Custard: Make custard by heating milk, cream and vanilla paste in a saucepan until just simmering. Turn off heat. Whisk egg yolks, sugar and cornflour together in a bowl until light. Gradually whisk in warmed milk mixture. Return to saucepan over gentle heat and stir constantly until custard thickens. You can strain it through a sieve if you prefer a very smooth custard. Pour into a bowl and allow to cool, then refrigerate to chill. 3 Go to bestrecipes.com.au and follow the steps for making toffee shards. 4 Arrange a layer of Savoiardi biscuits in the base of your serving dish. Combine Cointreau and juice and spoon half over biscuits to soak. Add another layer of biscuits and spoon over remaining liquid. 5 Cut jelly into cubes and place half of them in a layer over Savoiardi biscuits. 6 Wash, hull and halve strawberries. Place a layer over the top of the jelly, then spoon over half of the custard. 7 Repeat with a second layer of jelly, then raspberries and then remaining custard. 8 Whip together yoghurt and cream with icing sugar until thick. Spoon into dish and top with remaining strawberries, raspberries and the blueberries. Arrange shards of toffee. Serve. VERY BERRY SUMMER TRIFLE hold a soft spot in our hearts. Theres something to be said about desserts with longevity. Back in the 18th century, trifle bowls sat on the table next to syllabubs, flummeries, hedgehog puddings and fruit creams. But trifle outdid them all in the nostalgia stakes. It is the only dessert most of us remember and the only well-known pudding to leap from history onto the digital pages of todays food blogs. And we all know trifle is not a dessert for the calorie counter. TRIFLE SPONGE CAKE METHOD INGREDIENTS 85g raspberry jelly 85g lime jelly 410g tin peach slices 1 unfilled round double sponge cake 2 tsp gelatine 300ml thickened cream 600ml thick custard 10 maraschino cherries 1 Line an 18cm high-sided springform cake tin with baking paper, allowing the paper lining the sides to sit about 10cm above the tin. 2 Make both jellies according to packet instructions and set in shallow tubs or trays. Once set, cut into 1.5cm cubes. You probably wont need all of it. Drain peaches and cut each slice into 2-3 pieces. 3 Cut each sponge horizontally in half. You will need three of the four rounds. 4 Place cup warm water in a small bowl and sprinkle over gelatine. Place bowl in a large dish filled part-way with boiling water and stir gelatine until dissolved. 5 Use electric beaters to whip cream until thick. Set aside 1/3 of the whipped cream. Add custard to remaining cream and beat to combine. Add dissolved gelatine and continue beating until smooth and thick. 6 Place one cake round in the base of the prepared tin. Pour in one-quarter of the custard mixture. Top with jelly cubes and peach slices. Spoon over another quarter of the custard mixture and smooth the top. Add a second cake round. Repeat with remaining custard mixture, including more jelly cubes and peaches in the mix. Finish with a third round of sponge cake (choose one of the top halves for a smooth rounded finish). Wrap in cling film, ensuring the cake that is hovering above the tin is being held firmly in place. Refrigerate for 4 hours to set. 7 When you are ready to serve, carefully unwrap the cake and unclip the springform tin. Gently slide the cake onto a serving stand and unpeel the baking paper. 8 Place reserved whipped cream in a piping bag with a rosette tip and pipe 10 cream puffs on top of the cake. Top each with a maraschino cherry. SERVES 10. PREP 40 MINS Rather, its a delicious way to fill up on a combination of fat and sugar using whats available from the supermarket. Thinking of something different this year? Heres a selection of trifles to add to your Christmas menu. Christmas trif les YOUR FAMILY WILL LOVE THESE MODERN TWISTS ON A CLASSIC FESTIVE SEASON DESSERT SERVES 12. PREP 40 MINS. COOK 10 MINS SMART daily ~ . ' '~ '!J'-i"...-nJ --w,,~~~~~ For these and more great recipe ideas go to 1