Christmas Recipes and Cocktails
Chambers Muscat Spritzer
Muscat Spritzer
Ingredients
60ml Chambers Rutherglen Muscat
20ml Red Elk Lime Syrup (or Lime Juice)
Soda or Sparkling water
Ice
Wedge of Lime to decorate
(Measurements may vary to your taste)
Trifle with a Chambers Twist
Ingredients
Jelly
packet jelly crystals (or gelatine strips)
450ml Chambers Rosé
Vanilla Custard & Cream Mix
1 litre ready made thick custard (or make your own)
300ml thickened cream, whipped
1 cup Chambers Noble Muscadelle (botrytis) or Chambers Moscato
600g sponge finger biscuits
Topping
300ml thickened cream whipped
vanilla extract
raspberries or your choice of seasonal fruits
Method
To make jelly heat rosé in a saucepan over a medium heat until hot and add jelly crystals, stir until dissolved. Allow to cool for 20 minutes. Pour into a trifle bowl. Refrigerate until set.
Whip cream then fold through custard until combined. Spread a large spoonful over the over jelly layer.
Dip sponge finger biscuits one at a time in the Noble Muscadelle and layer on top of custard mixture. Repeat custard/cream & sponge finger layers two more times (add fruit to the layers if you choose or wait for topping) Cover and refrigerate overnight.
Whip extra cream & vanilla extract for topping and decorate with fruit.
NOTE: For those handy in the kitchen, make your own vanilla bean custard and add a meringue topping. Also traditional trifle lovers may want extra jelly on top as well…you will need an extra jelly packet and more wine!
WINE OPTIONS: Dip sponge fingers in 2004 Old Cellar Vintage or Old Cellar WP (White Tawny)Enjoy with the left over wine…
‘Trifle with a Twist’ made by the lovely Sara. If you visit Cellar Door and are lucky enough to be served by Sara, you are in for a treat.