In exactly 3 months from today, I’m getting married! If that was not sweet enough for us, I thought that sharing a nice sweet dessert will be adding that extra sweetness to it! I hope that this will sweet up your HAPPY FRIDAY TOO! 💋 💏 💑
I’ve always wanted to make a trifle, but a mini version as there’s not way IK and I can finish it ourselves, even if we get our parents to come over, it is still very heavy! Though I have promised myself to make a real big trifle for a party whenever it arise! This time, I’m tempted to make trifles in a jar! I bought these 80’s beer jar, initially for making smoothies, but I thought that it wouldn’t be a bad idea to use it for trifles, I must say that it is no easy way to fit everything into the jar.. and when it comes to cleaning.. it gets difficult! Anyhow, I would say it is all worth it, lucky that I did make it! It is insanely delicious! Yes, I MEAN IT!
I made 6 layers for this trifle (or 7 if you considered the garnish), with layer 3 and 6 repeated! I think green, yellow and pink goes well together! That messiness of it is awesome! I like how it turned out in an uneven attitude! The panna cotta on the bottom is made with green tea, which brings a nice blend through the bitterness of the greentea powder.
You’ll Need (makes 2 large):
Layer 1 (bottom) – Matcha panna cotta:
- 160 ml of pure cream
- 120 ml of full cream milk
- 28 grams of caster sugar
- 4 grams of gelatine powder
- 2 heap teaspoons of green tea powder
- 3 ml of vanilla essence
Layer 2: Lychee syrup dipped Sponge cake
- 50 grams of caster sugar
- 200 grams of lychee, remove skin and seeds
- 30 m of cold water
- 10 sticks of store bought finger biscuits
Layer 3 & 6: Raspberry mousse
- 300 grams of full cream
- 200 grams of fresh/frozen raspberries
- 50 grams of sugar
Layer 4: Strawberry Jam and Raspberries
- Store bought strawberry Jam
- 10 pieces of fresh Raspberries
Layer 5: Lychee and vanilla custard
- Store bought custard , or DIY (I made my one based on this recipe)
- 10 pieces of fresh lychee, remove skin and seed
- Fresh Lychee
- Fresh Raspberries
- Green tea powder
- Start with the panna cotta. Warm milk in a pot over low heat until bubbles arise around the edge.
- Add gelatine, green tea powder and sugar until completely dissolves. Add cream and vanilla essence. Continue mixing. Filter mixture into a bowl over a sieve to remove particles.
- bath to cool down the temperature until 25°C.
- Pour evenly into 2 jars. Place into the fridge for at least 4 hours or until it holds the same, like jelly form.
- Meanwhile, continue with layer 2, lychee syrup dipped sponge cake. In a food processor, blend lychee until pureed.
- In a saucepan, place sugar, lychee mixture and water over medium heat. Cook until it reduce to half.
- Pour over sieve into a bowl. Discard lychee puree. Fridge syrup until cool.
- Layer 3 and layer 6 are the same layer ; raspberry mousse. Blend raspberry and sugar in a large bowl with a hand mixer until sugar dissolves and completely combined.
- Add cream and whisk until peak form. Test with a wooden spoon, draw a line with the spoon in the cream and if the lines stay in shape, it is ready.
- To assemble the trifles, dip finger biscuits into lychee syrup and evenly divide and lay onto the green tea panna cotta in the jars.
- Pour 1/4 of the raspberry mousse into 1 jar over the finger biscuit and 1/4 to another jar. Lay 5 pieces of raspberry onto the mousse of each jar.
- Add 2 heap tablespoons of strawberry jams into each jar. Lay lychees and pour over custard.
- Add remaining raspberry mousse over the top and garnish with fresh fruit and sprinkle green tea powder.