Richard Simmons Royal Trifle Recipes

RICHARD SIMMONS' ROYAL TRIFLE

Steps:

• Custard.
• In saucepan, heat 2 1/2 cups milk until scalding.
• In bowl, mix together sugar, cornstarch, flour and salt; whisk in egg and remaining 1/2 cup cold milk.
• Gradually whisk in hot milk and return to saucepan.
• Cook over medium heat until mixture thickens, then remove from heat and stir in margarine and vanilla extract then refrigerate.
• Cake.
• Line bottom of 13 x 9 inch baking pan with wax paper. Lightly coat paper with cooking spray.bowl, In a bowl beat eggs and sugar until thick. Gradually beat in water, vanilla extract and almond extract.
• In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing until just blended. Pour evenly into prepared pan. Bake for 12 minutes, or until center of cake is springy to touch. Cool 5 minutes.
• Dust tea towel with icing sugar and turn cake out onto towel. Carefully peel off paper. Roll up cake and towel together, lengthwise; cool completely.
• To assemble trifle: Unroll cake and spread with jam; roll up again and cut into 1/2 inch slices and arrange in serving bowl. Top cake slices with fruit and custard. Cover and refrigerate 4 hours or overnight.

ROYAL CANADIAN TRIFLE

Steps:

• Cut pound cake into 1/2 inch thick slices;.
• halve each slice, lengthwise;.
• place on a cookie sheet.
• Drizzle cake slices with sherry.
• allow to stand 10 minutes, or until wine is absorbed.
• line the side of an 8-cup glass serving bowl with cake.
• arrange remaining cake in bottom of bowl.
• Dissolve gelatin in boiling water in a large bowl.
• stir in ice cubes until melted.
• chill until gelatin is syrupy.
• fold in fruit cocktail and lemon juice.
• chill about two hours.
• Prepare custard mix with milk, following label directions.
• pour into a medium sixed bowl,cover with plastic wrap.
• chill at leasr one hour,.
• Beat cream with sugar in a small bowl til stiff.
• fold half the cream into the chilled custard and pour over firm gelatin in bowl.
• just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.

CLASSIC TRIFLE WITH BERRIES OR CITRUS

Steps:

• Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
• In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
• Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
• Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
• Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
• Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
• To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
• Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
• Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
• When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)