Sunday, 17th December 2017
RECIPES Article
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This Month's Magazine
The Chef at KOKOMO says Try a delicious

The Chef at KOKOMO says Try a delicious

Christmas Pudding Triffle

INGREDIENTS

  • 400g/14oz leftover Christmas pudding (about half a large pudding)
  • 2 tbsp dry sherry 
  • 400g tin pear halves in juice
  • 500g/1lb 2oz ready-made custard
  • 150g/5½oz mascarpone
  • 300ml/10fl oz whipping or double cream
  • 1 square of dark chocolate  
  • handful of flaked almonds (optional)


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METHOD

  1. Break the Christmas pudding into chunks and place it in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice.
  2. Drain the pears and cut each one in half, then layer them on top of the cake. 
  3. Beat together the custard and mascarpone and spoon on top of the pears.
  4. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked



Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
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Kokomo Cocktail Bar & Restaurant

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