AUNT BETTY’S VERY BERRY TRIFLE
Kids will love this desert
INGREDIENTS:
1 box Aunt Betty’s Dinner Size Yorkshire Puddings
¼ cup raspberry jam
70g packet Hansells Strawberry Mousse
1 cup milk
½ teaspoon Hansells Raspberry Flavoured Essence
1 cup fresh or frozen mixed berries
600ml prepared custard
300ml cream
1 cup prepared Berry Delight Real Yoghurt
Fresh berries or roasted almonds
INSTRUCTIONS:
Thaw Yorkshire Puddings then cut into 2cm pieces. Spread each piece with raspberry jam and arrange half in a serving bowl. Make mousse to packet directions using the measure of milk. Mix in raspberry essence. Sprinkle half the berries over Yorkshire Pudding. Spoon over half the mousse and half the custard pushing a knife down into the Yorkshire Pudding to let the mousse and custard soak through. Repeat layering with remaining ingredients. Whip cream until soft peaks form. Fold in Real Yoghurt. Spread over top of trifle. Garnish with fresh berries or roasted almonds. Chill until ready to service.
RELATED PRODUCTS: