Make up jellies in 4 separate bowls. Just before they are set,
divide each colour into 3 glasses to make a total of 12 glasses.
Set aside in the refrigerator for at least 4 hours or overnight.
To assemble
– cut macaroons into quarters and place on
their corresponding coloured jelly. Beat cream until it forms
soft peaks and fold in lemon curd. Spoon a dollop of cream
onto the macaroons and then top with fruit and lollies.
4 packets of jelly crystals –
raspberry, blueberry,
lemon and lime
12 macaroons – 3 each raspberry,
vanilla, lemon and mint
600ml pouring cream
1
⁄
2
cup lemon curd
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh pineapple,
cut into small pieces
5 fresh green kiwifruit
coloured lollies of your choice
12 parfait glasses
STAC ATTACK
TRIFLES
MAKES
12 servings
PREP TIME
30 mins
plus 4 hours or
overnight chilling time
Scott Dewar
Father of Mackenzie Y13
Current student 2014
Beat cream until quite thick. Continue beating slowly and gradually
add the sugar. Once the sugar is blended, add eggs one at a
time and beat well. Add vanilla (and coffee if using) and continue
beating until the mixture resembles thick whipped cream.
Pour into a shallow dish (with an airtight lid) and freeze. Stir with a
fork after 30 minutes to help prevent ice crystals forming and again
after 60 minutes. Freeze for at least 3 – 4 hours or overnight. The ice
cream will need 10 – 15 minutes to soften before being served.
“This recipe has been handed down through the generations – it goes well
with pavlova or fruit salad. It is not suitable for pregnant women as the
eggs are uncooked.“
500ml cream
2 eggs
3
⁄
4
cup caster sugar
1 tsp vanilla extract
4 tsp instant coffee (optional)
HOME-MADE
ICE CREAM
MAKES
1 litre (approx)
PREP TIME
15 mins
COOK TIME
12 – 15 mins
Jenny Gillanders
Wife of Keith (1957)
Daughter-in-law of GD Gillanders (1922. Dec.)
Mother-in-law of Noel Walton (1981)
Grandmother of MatthewWalton (2012),
James Walton Y13 and Steven Walton Y10
Current students 2014
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