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Glacé Cherries Trifle

Name: Glacé Cherries Trifle
Yield: 4
Ingredients: 300.00 g Glacé cherries; x 10.00 ladyfingers; 300.00 g cherry jam; 1.00 little glass sherry or Amaretto (optional); For the custard; 200.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 700.00 ml whole milk; 3.00 tbsp cornflour; 100.00 g caster sugar; x 4.00 eggs; 1.00 tsp Tahitian Vanilla; For the Whipped Cream; 500.00 ml double cream; 4.00 tbsp icing sugar

A showstopper of a pudding for your festive table this year. You can always buy good quality custard and whipped cream, but we recommend going the extra mile to make it extra special!

Ingredients For

Glacé cherries 300 g
ladyfingers x 10
cherry jam 300 g
sherry or Amaretto (optional) 1 little glass
For the custard
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

200 ml See the article
whole milk 700 ml
cornflour 3 tbsp
caster sugar 100 g
eggs x 4
Sauces & condiments

Tahitian Vanilla

1 tsp See the article
For the Whipped Cream
double cream 500 ml
icing sugar 4 tbsp

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Preparation

Start by making the custard: in a pan, bring the milk and double cream to a boil, then remove from the heat.

In a large pan, whisk the eggs, sugar and cornflour until foamy, then very slowly pour the hot milk and continue whisking. Bring back on the lowest heat and stir continuously until you reach the desired consistency (about 10 minutes). Then reserve, cover and refrigerate for a couple of hours.

Whipped cream
In a mixing bowl, whisk the double cream with the icing sugar until you have a nice and smooth chantilly consistency.

Then add a layer of custard, then whipped cream, then cherry jam, then repeat with another layer of ladyfingers, custard, and whipped cream. You can vary the order if you prefer.