• Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News

Hospitality & Catering News

hospitality and catering news

Traditional Scottish whisky trifle

December 28, 2013

Base

1 packet trifle sponges, broken into piece
½ packet of amaretti biscuits

  • 150ml of a good quality whisky (Monkey’s shoulder or Macallan 12 year old)
  • 1 tbsp cognac
  • 4 tbsp blackberry or raspberry jam
  • 450g fresh blackberries
  • 450g fresh raspberries
  • 85g toasted flaked almonds
  • 600ml ready-made custard

Topping

  • 1 lemon, juice only
  • 55g/2oz caster sugar
  • 425ml/15fl oz double cream
  • Freshly grated nutmeg
  • 1 orange, grated

Method

  1. Lay the sponge pieces and biscuits in the base of a deep glass dish. Pour over the whisky and cognac and leave to soak in for a few minutes.
  2. Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.
  3. For the topping put lemon juice into a bowl and stir in the sugar until it dissolves.
  4. Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape, you are looking for a soft peak stage here with the cream.
  5. Spoon over the trifle and chill, preferably overnight.
  6. To garnish scatter with grated orange rind and/or flaked toasted almonds.

This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.

Craig provides a variety of chef services as detailed in his website.

Craig can be contacted by phone on : 07845 083 793

Email Newsletter

Subscribe to our email newsletter and keep a close eye on the UK hospitality and catering business

Grace Weaver AI

Join our growing email newsletter community by subscribing here

Join our growing email newsletter community by subscribing here
  • Facebook
  • Twitter

Search h&C NEWS

LBC’s James O’Brien reports on the people and skills shortages in hospitality

https://www.hospitalityandcateringnews.com/wp-content/uploads/2021/04/james-obrien-27-april.mp3

Supplier News

Circular economy specialist receives environmental award

Kitchen Porters Club launch Kitchen Porter of the Month

Puerto de Indias Sails in to Love Drinks Portfolio

AI and Quantum Computing’s role in shaping tomorrow’s hospitality and catering industry

Adopting circular economy policies and procedures in commercial kitchens

Water, essential for life and sustainability, please discuss

AI is transforming robot and cobot adoption in hospitality

Tackling food and energy waste in hospitality and catering

Image cobot waiter by SoftBank Robotics

Robots are increasingly meeting the evolving wants and needs of hospitality guests and operators

Krombacher’s Stephan Kofler completes pub pilgrimage

How to use reporting to identify trends and manage your P&L

HancNews

HancNews

News Categories

  • Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News
Home | Privacy | Sitemap

Copyright © · Hospitality & Catering News