Today is big day for brothers and sisters as they celebrate Raksha bandhan or Rakhi. I miss my brother a lot today, as it’s been ages that I have tied him my Rakhi in person. Me and my brother surely hold an unspoken bond. I might not call him regularly or he may not be able to contact me that regularly but he knows and I know that we are there for each other when we need.
His life has changed a lot after he became a father this year and I see a more mature and fatherly side of him these days. I have sent him my Rakhi and for my kids their cousin sisters had sent Rakhis, of which one is not even an year old, surely it was a day to celebrate. So for them and for my brother P, I made the coffee trifle as dessert to go along with Bohri Paneer and Stuffed Onion Kulcha (recipes will follow) to celebrate this day. To know more about Rakhi and what I made last year click here.
I started making the trifle with great excitement a day in advance so that the dessert could be served nicely chilled. I made the eggless sponge cake first, while the cake baked I made thick vanilla custard and stewed the apples. All this went on very smoothly, the cake turned out good, the custard had perfect consistency and stewing was easy. My patience really got tested when the cream refused to get whipped. I had kept the cream in the fridge for about 2 hours so that it gets chilled and started whipping it on a bowl of ice, but it refused to thicken. I opened another pack and thought let me try again but the end result was same. Finally, I mixed the coffee decoction in the cream and mixed china grass solution to thicken it and that just worked.
Assembled the glasses of trifle and left them to chill overnight. The trifle turned out excellent in taste and kids relished it a lot. Sending this coffee trifle to my event ‘Only’- Kids delight.
500 ml milk
4 tbsp sugar
2-1/2 tbsp custard powder
Method to Make Custard
Set aside a few tbsp of milk and put the remaining milk for boiling and add sugar. Mix the custard powder in cold milk, add this gradually stirring continuously till the milk thickens. Cook the custard for a minute. Cool it.
For stewed apples
2 apples cored and cubed
3/4 cup water
2 tbsp sugar
a few drops lemon juice.
Mix all the ingredients and cook till the apples are done. Cool.
4 tbsp powdered sugar
black coffee (2 tbsp water+1-1/2 tsp coffee+2tbsp sugar)
Method for Coffee Cream
Beat the cream with sugar till the soft peaks are formed and fold in the coffee decoction. (My cream did not whip so I added china grass about 7gms dissolved in water and strained). I was not able to click pics at this point as my entire focus was to get the cream set in some way. Will try to add the clicks later.
Assembling the Trifle
Take a transparent glass and add crumbled sponge cake at the base.
Soak the sponge cake with the juice of stewed apple.
Pour custard over it and place a few pieces of stewed apples over it.
Now pour the coffee cream and let it set in the refrigerator for 6 hrs. In case the cream has got whipped then just chill and serve after 2 hrs.
Garnish with some chocolate vermicelli and whipped cream ( some cream got whipped the next day) and serve.