Name: Apple Trifle with Cider Granita and Doughnuts
Yield: Serves 10–12
Cuisine: British
Ingredients: 375 ml whole milk; 150 ml double cream; 25 g cornflour; 1 vanilla pod, split and seeds scraped (optional); 210 ml apple juice (juiced from 2–3 apples); 210 ml sugar syrup; 165 g caster sugar; 4 large egg yolks; 1–2 tbsp Calvados, to taste; 1–2 tbsp icing sugar, to taste; 250 ml whipping cream; 600 ml caramel custard; 500 ml cider (preferably Magners); apple doughnuts; cider granita; pinch of vitamin C powder (or 1 tsp lemon juice); 5 Granny Smith apples; 5 gelatine leaves; 250 ml sugar syrup; 150 ml water

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Apple Jelly

5 Granny Smith apples
pinch of vitamin C powder (or 1 tsp lemon juice

Dessert

Method

For the jelly, quarter and core the apples, then juice them using a juice extractor. You should have about 500 ml of juice. Mix with the vitamin C powder or lemon juice, water and half the sugar syrup.

Soak the gelatine leaves in cold water to cover for 5 minutes to soften. Meanwhile, heat