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John Huber's chocolate trifle

11 September 2006
John Huber's chocolate trifle

CHOCOLATE SPONGE SHEET (without flour)

Produces one 40cm X 60cm sheet
230g egg yolks
360g caster sugar
300g egg whites
50g starch
100g cocoa powder

Mix yolks and sugar well. Make meringue with egg whites and 160g castor sugar.

Sieve starch and cocoa together. Bake at 240°C for 3-5 minutes

CHOCOLATE CUSTARD

Add grated 80-150g plain/milk chocolate to 500g of hot standard vanilla custard. Mix well and cool.

FRUIT AND JELLY

150/200g juice
3-4 leaves gelatine
80-100g syrup of 28°(boiling)
80g brandy
2-3 leaves gelatine

ASSEMBLY (12 portions)

Cut sponge sheet into 2cm dice. Fill glass bowls about ¾ with the sponge. Sprinkle fruit and jelly over and set in fridge. Cover with the custard and refrigerate.

Decorate with cream cherries or raspberries and chocolate fans. Dust with icing sugar.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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