Saturday Dinner
Pork roasting
Shallots and rosemary ready to roast
Finished meal - roast pork with mashed potatoes, apple sauce, green beans and roasted carrots and shallots
A trifle to finish 
posted by Andy at 8:09 PM
Monday, May 01, 2006
Pork roastingShallots and rosemary ready to roastFinished meal - roast pork with mashed potatoes, apple sauce, green beans and roasted carrots and shallotsA trifle to finish
3 Comments:
Could you outline your trifle layering philosophy please.
Normally:
Bought sponge (with jam on)
Sherry / juice
Fruit
Custard
Cream
A cherry
This time, following Nigella's deconstructed trifle:
Lemon cake
soaked in Lemon Syrup
Raspberries
Syllabub - double cream, dry sherry, sugar, lemon zest, lemon juice, rosewater
Toasted Almonds
Your thoughts?
Not a cream fan - particularly not that foam squirty kind.
Much more a fan of really good custard - not bought ready made, but hand made custard cannot be beaten, maybe with a few sprinkles of hundreds and thousands - but not overboard. Definitley must include raspberries, and not that awful tinned cubed fruit that you get in school trifles.
Others comments?
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