Wow! Nigel uses so much cream in his trifle recipe - essentially, lemon posset with more cream piled on top. I cut it down to small dishes of limoncello-soaked sponge and lemon curd, topped with the posset. This will then have a little whipped cream on top and some crystallised violets, to follow our Easter dinner of Navarin of Lamb. We were meant to have asparagus spears wrapped in prosciutto to start, but hubby forgot to get the asparagus...........grrr! Tasting note: lovely, light little trifles, much better for being in small quantities (284mls of double cream for 4 servings rather than the 750 called for in Nigel's recipe!)Sunday, 12 April 2009
Lemon Trifle [#70]
Wow! Nigel uses so much cream in his trifle recipe - essentially, lemon posset with more cream piled on top. I cut it down to small dishes of limoncello-soaked sponge and lemon curd, topped with the posset. This will then have a little whipped cream on top and some crystallised violets, to follow our Easter dinner of Navarin of Lamb. We were meant to have asparagus spears wrapped in prosciutto to start, but hubby forgot to get the asparagus...........grrr! Tasting note: lovely, light little trifles, much better for being in small quantities (284mls of double cream for 4 servings rather than the 750 called for in Nigel's recipe!)
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Our friends the Flemings (big fans of Nigel) brought this last night to our Potluck and Prose book group- one big wide dish between seven of us (we are normally 11 or even 13 but were a slimmed down group last night (er, although less so after all the pudding!). I thought this was a MARVELLOUS recipe, even worth buying (making??) crystallised violets for. I must nab the recipe from them the next time I'm at their's.
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