Simple, nostalgic and classy… oozing celebration and fun, why not treat your residents this Christmas?
- Place the cream, milk and sugar into a 20cm round and 10cm high pot. Place over medium heat and bring almost to the boil.
- Crack the eggs into a bowl and whisk in ¼ of the warmed milk, add the egg mix back to the pot and whisk regularly until thickened. In a small bowl place the powdered gelatine and water, stir so there are no lumps, then add to the custard mix. Pour into a shallow container and set in the fridge.
- Meanwhile whisk the cream and icing sugar to firm peaks and fold 125g into the cold custard (Place the remaining whipped cream in a piping bag with 1cm star nozzle ready for assembly).
- Place half the juice into a small pot, and bring to the boil. Dissolve the gelatine powder in water so there are no lumps and add to the hot juice, stir until dissolved. Remove from the heat, add the remaining juice and pour into a shallow container (so jelly sits at about 1 cm high). Place in the fridge to set.
- Once cold, run a knife through to cut the jelly into roughly 1cm pieces.
- We used 4 x 20cm round trifle dishes, you may wish to use something similar appropriate to the quantity (20 serves).
- Start by sharing half the sponge fingers amongst dishes to cover the base.
- Mix the sherry and 100ml pomegranate juice, use half the mix to moisten sponge fingers.
- Top with half the custard mix, strawberries and then jelly.
- Repeat with sponge fingers, sherry, custard, jelly and strawberries, top with piped whipped cream.
- Allow to sit in the fridge (ideally overnight), then serve.