Friday, 27 July 2012

Ooo it's a TRIFLE hot....geddit?!

So another hot day! We spent the day in Stoke Park, Guildford, which was great for cooling the kids off!

Had a another fab show last night with the lovely Jo. She really wanted to get the trifle bowl for free, which we did, so we were both chuffed!


I LOVE the trifle bowl - it has so many uses. I try not to eat trifle every day so I find other uses for it like a fruit bowl, salad bowl, vase, Pimms bowl (just me and a straw!) - I even put candles and baubles in it at Christmas. The removable stand means it stores away easily and, as it has a lid, it is great for taking puddings to people's houses when asked.
http://www.pamperedchef.biz/sarahhall?page=products-detail&categoryId=129&itemId=2832&productId=18814

Our new partner, Will Torrent has developed a Strubarb Trifle especially for our Help Whip Cancer campain in October. Every year we bring out exclusive pink products and try to raise as much money as possible for Breast Cancer Awareness and over the last four Octobers we have raised over £1 million pounds. I love doing pink Help Whip Cancer Fundraisers and if you host one with me this October who will be entered into a draw to win Will Torrent at your show making the trifle!!! How amazing would that be! Needless to say I am booking a home show!




In the meantime here is my favourite trifle recipe - perfect for the summer!

The Pampered Chef Citrus Berry Trifle
4-5 limes, divided
175 g full fat soft cheese, softened
150 ml sweetened condensed milk
350 ml whipping cream or double cream, whipped to form soft peaks, divided
450 g fresh berries such as strawberries, raspberries and blackberries or blueberries
450 g Madeira cake, cut into 2.5 cm cubes
600 ml (about 400 g) lemon sorbet, softened slightly (if necessary)
20 g flaked almonds, toasted
Additional fresh berries, to decorate (optional)

  1. Slice 2 limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Zester/Scorer, zest remaining limes; finely chop zest using Chef's Knife to measure 2 teaspoons zest. Juice limes into Easy Read Measuring Cup using Citrus Press to measure 125 ml juice.
  2. In Classic Batter Bowl, whisk together soft cheese, condensed milk, lime juice and lime zest using Stainless Whisk, until smooth and combined. Attach open star tip to Easy Accent® Decorator; fill with about one-third of the whipped cream and set aside. Gently fold remaining whipped cream into soft cheese mixture with Small Mix ‘N Scraper®, until smooth; set aside. Slice strawberries with Egg Slicer Plus™. Place mixed berries in Small Batter Bowl.
  3. Cut Madeira cake into 2.5-cm cubes on Cutting Board using Bread Knife. To assemble trifle, place half of Madeira cake cubes into bottom of Trifle Bowl. Top with half of the lemon sorbet using Small Scoop or Medium Scoop; spread evenly. Top sorbet with half of the berries and half of the soft cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to decorate. Repeat layers once with remaining Madeira cake cubes, sorbet, berries and soft cheese mixture.
  4. Pipe whipped cream rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Decorate with lime slices and additional berries, if desired. Serve.

Enjoy! x

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