I’m making a trifle (my favourite food). I use sugar free jelly in the base, making up about a pint. Usually I add a little sherry to the mix. This time I used a stale scone cut into pieces to give the jelly a bit more strength. I put them in the base of a nice glass bowl. You can get trifle sponges but I couldn’t find any. Once the jelly has cooled but not set I poured it into the glass bowl covering the scone pieces. This goes into the refrigerator. Later I will make a pint of chocolate blancmange, I use sweetener instead of sugar to sweeten it. (I don’t like custard, but some use it instead). That gets poured on the jelly once it has cooled but is still liquid so that it doesn’t melt the jelly. The bowl goes back into the fridge. Finally I whip double cream till its stiff and spoon it over the trifle. Serve with cherries and chocolate shavings. Enough for six large portions.
Inspired by a post by little fears.
Ugh, jelly flavoured fish….. So strange Fran thought. She’d seen a sign jellyfish for sale, and was mentally trying to work out what it meant. What flavour would they be? Lemon, ginger, cherry?
She walked across the road from the tropical fish shop. There was another store there. Jelly babies were on display by the counter. Why all this jelly? What was happening…..who turned babies into jelly anyway?
Two doors down from the sweet shop was a grocery store. She walked round it only to find sugar free jelly, jelly rolls and jellied eels.
It’s a wobbly wobbly world she thought.