Some time ago, I pointed out to CJ that Donkey (of Shrek fame) makes a deeply erroneous statement that goes a little bit like this: “Parfait! Everyone likes parfait! I ain’t ever heard nobody say, ‘I don’t like no parfait’.”
The fact of the matter is, I don’t like parfait (that is, trifle). At all.
When I told CJ this, he said, “But you haven’t tried my trifle.” We agreed then that I’d have to try it some day. That, my blogospheric friends, was 2007.
So finally, the month came when stars aligned and the moment for trifle was upon us. Family and friends gathered, drooling, and I shrugged noncommitally and took pictures. Here’s CJ’s much-loved recipe:
1. Fill the bottom of a large bowl with jam rolls (no cream) and tinned strawberries. Slice them up a bit with a knife. Make double-strength strawberry jelly (adding the reserved strawberry syrup) and pour it over the rolls and berries. Using the knife, cut it up much more (until, as CJ described it, you have “a pulpy mess”).
Leave it overnight to set.
Mix up custard from a powder, stirring as it cools so it doesn’t get a skin, and layer that over the jelly.
Leave it overnight to set (at this point CJ was buzzing with trifle anticipation).
Whip cream with sugar and vanilla and put it on top. Decorate with fresh strawberries.
So. . . what was the verdict?
Clearly, this was good trifle. But I didn’t like it. Not an entirely surprising thing, since I hate bready desserts, am neutral on jelly, and am lactose intolerant (and dislike most lactose products).
But, oddly, the custard was the best I’d ever tasted – with the texture and subtlety of caramel (which I love).
Play along at home: Make and/or eat trifle.
Coming very soon: Gratitude List
Rediscover Winter Clothes
Three-Ingredient Thursday (#1 of 10)
Go back to bed after breakfast
Celebrating a Milestone (with Yum Cha)
And more. And I should reach the supposed healthy weight range THIS FRIDAY. I’ll let you know what happens. Right now I’ve lost ground over the weekend, and I weigh 79.1 kilos.