Phil Vickery's retro Christmas trifle and champagne jelly

Monday 2 December at 2:33pm

Phil’s taking us down memory lane with a classic dessert of white chocolate trifle with a Christmas twist - the perfect centerpiece for your dinner table.

And does anyone fancy a glass of Phil's sumptuous pink champagne and pomegranate jelly?

White chocolate trifle with a Christmas twist

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 1 large bowl

Ingredients

2 x 75g packets Instant Bird’s custard

350g chopped white chocolate

12 trifle sponges

4 tbsp raspberry jam

100mls dry sherry

250g can mandarins, drained

750mls double cream, lightly whipped with a little icing sugar and vanilla extract

12 glace cherries

100g angelica

Grated white chocolate

Method

Make up the custard to makers instructions with boiling water, then add the white chocolate and mix well until melted
Slice the sponges in half horizontally and spread evenly with the jam. Replace the top then cut into small cubes and place half in the bottom of a large bowl, then sprinkle with the sherry.
Sprinkle over half the mandarins and cover with half the custard/chocolate mix
Add the rest of the sponge, then the rest of the fruit and top with the rest of the custard
Chill really well, best really overnight
When ready to serve, whip the double cream, icing sugar and vanilla together, do not over whip. Pile into the set trifle.
Sprinkle with plenty of grated chocolate and decorate with piped cream, cherries and nice long spears of angelica.
Top with a little grated white chocolate and serve

Pink champagne and pomegranate jelly

Serves: 4 – 6

Ingredients

5 leaves gelatine, approx 8g

75ml pomegranate juice

125ml cold water

85g caster sugar

600ml pink Champagne, or other sparkling wine

To decorate:

Seeds of 1 pomegranate

275ml approximately, whipped double cream

4 cocktail cherries

Method

Soak the gelatine leaves in cold water for 5 minutes to soften
Meanwhile, pour the pomegranate juice and 125ml water into a pan with the sugar and gently heat until the sugar has melted
Squeeze the excess water out of the soaked gelatine then add the gelatine to the warm water and juice. Melt slowly over a very low heat until the gelatine has dissolved, but do not allow to boil.
Add the Champagne and stir well to thoroughly mix. If the liquid has a froth on the top, just leave to stand for a few minutes.
Divide the mixture between 4 - 6 Champagne glasses and chill well overnight to set
To serve the next day, decorate with pomegranate seeds, whipped cream and cherries