French Trifle
From Two hundred recipes for making desserts, including French pastries (1912).
A historical recipe
Two hundred recipes for making desserts, including French pastries, by Olive M Hulse and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (1912).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Soak a fresh baked cold jelly roll In a cupful of fruit juice;
- allow it to stand for an hour.
- Whip a cupful of cream, and add a tablespoonful of sugar and a teaspoonful of vanilla extract.
- Before serving, decorate it with the cream in horizontal lines, using a forcing bag and star tube.
- Garnish it with the stalk and leaves of angelica, and place here and there a few sugar roses.
Plating
Cookware for this recipe
-
Whisk