brown bread trifle
EVENT: FOODIE’S REDOING OLD POSTS #9
What is the advantage of this theme?
Old posts just get lost in the wide wide wide web unless they are very popular. Renu who blog’s at Cook with Renu has started a Facebook Group called Foodies_ Redoing Old Posts where every two weeks we can redo our old posts and share it on the group. What’s the advantage of doing this? Well, it gives us the opportunity to improve the write up, update photos and get comments. I’ve got so many old posts that need updating especially where the photos are concerned. This group with definitely give me the ‘push’ to prepare the dishes again for better photos.
What is a trifle?
Trifle is an English dessert which has a thin layer of sponge fingers or a cake soaked in wine, sherry or fruit juice topped with fruits. It may also have a layer of custard on the fruit which is then topped with fresh whipped cream. Today there are so many different varieties of this famous dessert.
Where did I have trifle first?
The first time ever that I had a trifle was when my aunt and I armed with a Hamlyn Cookbook sort out the recipe and made the dessert. As we couldn’t find any sponge fingers we used cake. The family enjoyed the dessert and why wouldn’t they as we had used juicy sweet strawberries and mangoes. However, my mum was not at all happy with the mess we made in the kitchen.
Does this trifle really have brown bread as a base?
Now that’s a question I get asked every time I serve this dessert to friends and guests. They think I’m not telling the truth as the base tastes like chocolate cake crumbs. I learnt how to make this dessert from my sister in law who lived in Nakuru. She in turn had learnt it from her friends. You can imagine the delight and joy on the faces of her friends and relatives when I made it for one of the pre wedding parties during my niece’s wedding celebrations. Nostalgic moment for all present.
I prefer making easy cold desserts more than hot ones. The hot climate in Mombasa really doesn’t demand hot desserts. The creamy texture of a panna cotta is a luxurious feeling for the mouth. If mango is added then the mango panna cotta is even more delicious. Or have you tried the airy soft texture of a pomegranate mousse. For a more firmer textured dessert try out lemon and poppy seed cheesecake.
A bit more about this brown bread trifle:
The recipe demands the usage of stale bread. However, I’m not happy using stale bread, as the base becomes dry. I use fresh brown bread and I sprinkle the layer with some milk or fruit juice.
Types of fruits used:
I tend to use a variety of fresh fruits for this trifle, depending on what is available. I like using berries, mangoes, peaches, nectarine, apples, pears, bananas, pomegranate and pineapple.
What else is required?
This trifle has no custard. Instead, fresh whipped cream is used for the layers and for the topping.
For the topping I usually add grated chocolate or nuts or both.
One big trifle or mini ones?
When I learnt how to make this trifle I usually made it in one big bowl. However, now when I make it, I prefer to make small individual portions. I use small bowls, glasses or cups.
BROWN BREAD TRIFLE
8 – 10 servings
3 cups of brown bread crumbs
¼ cup sugar
½ cup drinking chocolate powder (sweetened cocoa powder)
¼ cup unsweetened cocoa powder
1½ to 2 cups fresh cream
2 cups chopped fresh fruit
1 cup chopped mixed nuts
1 tsp vanilla extract
¼ cup powdered sugar
¼ cup milk or fruit juice
topping of your choice: sprinkles, grated chocolate, nuts, fruit
Set in a big bowl:
- Take about 8 to 9 slices of brown bread. Process it in the food processor to get crumbs.
- Add the sugar, vanilla extract,nuts and drinking chocolate to the bread crumbs and mix well. Divide the mixture into half.
- Chop fresh fruits of your choice. You can use any single fruit or mixed fruits.
- Whip the fresh cream with powdered sugar till it forms soft peaks.
- Divide the whipped cream into half.
- Take a big bowl and layer it with half of the bread crumb mixture.
- Pat it down gently with a spoon. Sprinkle the half of the milk or fruit juice over the bread crumb layer.
- Top the bread crumb layer with the chopped fruit.
- Top the fruit with half of the whipped cream.
- Add the remaining bread mixture on top of the cream.
- Sprinkle remaining milk or juice over it.
- Top with the remaining cream.
- Leave in the fridge for the cream to set for nearly 4 to 6 hours.
- Just before serving top it with your choice of topping.
Set in individual bowls, glasses or cups:
- Divide the bread crumb mixture equally and layer the containers.
- Press down the bread crumb layer gently with a spoon.
- Sprinkle some milk or juice over it.
- Add the fruit layer.
- Top it with fresh whipped cream.
- Let it chill in the fridge for 4-6 hours.
- Top is with your favourite topping before serving.
- The bread crumb layer should not be compact.
- Choice of toppings can be fresh fruit, nuts, grated chocolate.
- Use nuts like pistas, walnuts, cashews, almonds.
- The number of servings you get when you set it in individual containers can vary according to the size of the container.
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A little request:
If you do try this recipe then please either
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