Berry and Chocolate Trifle
4 hours 20 minutes prep time
45 minutes cooking time
- 500 g Freddy Hirsch What’s Cooking Raspberry Jelly
- 1.4 L Boiling water
- 1.4 L Cold water
- 500 g Freddy Hirsch What’s Cooking Easy Baking Batter
- 45 ml (3 tbsp) Cocoa powder
- 2 Eggs
- 125 ml (1/2 cup) Milk
- 125 ml (1/2 cup) Sunflower oil
- 125 ml (1/2 cup) Water
- 500 g Freddy Hirsch What’s Cooking Chocolate flavoured mousse
- 1 L Milk
- In a large bowl, combine the Freddy Hirsch What’s Cooking Raspberry Jelly with 1.4 L boiling and 1.4 L cold water and mix well. Leave in the fridge to set for 4 hours. Cut the set jelly roughly into cubes.
- Preheat the oven to 160℃ . Prepare a 25 x 20 cm rectangular pan by lining it with baking paper and spraying it with non-stick cooking spray.
- Combine the Freddy Hirsch What’s cooking Custard Powder together in a large bowl. Mix the eggs with wet ingredients (125 ml milk, 125 ml sunflower oil, 125 ml water) in a medium bowl. Add the wet ingredients to the dry ingredients and mix well.
- Pour the batter into the prepared tin and bake for 40 minutes or until a skewer comes out clean. Remove from the oven and allow to cool.
- In a large bowl combine the Freddy Hirsch What’s Cooking Custard Powder with the 2 L milk and mix well.
- In a large bowl combine the Freddy Hirsch What’s Cooking Chocolate Flavoured Mousse with the 1 L milk and mix well. Scoop the chocolate mouse in a piping bag fitted with star nozzle
- Slice the cake with a 10 cm diameter cookie cutter, 6 rounds out. Slice each round in half
- Layer in 6 medium sized jars; a layer of cake, followed by a layer of custard, followed by a layer of raspberry jelly. Repeat. Pipe the trifle with chocolate mousse on top and decorate with chocolate shavings and fresh berries
From manual mincers you can use at home to giant vacuum packers fit for large butcheries, this is the entire catalogue of equipment available from Freddy Hirsch.