OFTEN when it comes to the holiday season, we think about the big family gatherings and not so much about those who are either on their own or just having a quiet celebration as just a couple.
This year, I got a set of two cocktail glasses from New World’s Speigal collection and wondered what I could do with them that was a little different.
Out of that came the decadent duo recipe. This is one that does have alcohol, but you could change that for my husband’s perennial favourite, which is raspberry fizzy drink, as his mum used to make her trifles with.
And that’s the beauty of cooking – it’s a lot like blues music, a basic 12-bar riff with any number of interpretations.
I had in the pantry a packet of blueberry jelly to go with the punnet of blueberries.
I also had in the pantry a bottle of Baileys…
The rest came easily and as those who tested the finished result told me, it was definitely something they wanted their own entire glass of.
You can use any combination – raspberry jelly with its berries, or strawberries, or even a combination.
Directions 1 pkt blueberry jelly 1 punnet blueberries 200ml cream 200ml custard 1 round of sponge, ½ cm thick 30ml more or less of Baileys liqueur ½ cup hulled and quartered strawberries 3 raspberries per glass Dark chocolate for grating 1 small mint leaf for decoration
Method Make jelly to directions and put aside on the bench until completely cool. Put about eight to 10 blueberries into each glass. Pour jelly into glasses until just covering blueberries. Put into fridge until fully set.
Cut the sponge into rounds slightly smaller than the rim circumference. Set onto jelly and pour Baileys carefully onto all of the sponge – use more if needed. You can add a little milk if you don’t like it as strong, or want to add more soakability into the sponge.
Arrange a few strawberries and more blueberries on top of the sponge, then pour custard until just below the rim. Beat cream and put onto custard. Arrange raspberries and mint leaf. Grate chocolate finely over top.
Enjoy!
