TIPSY APPLE TRUFFLE

Aspall Draught Suffolk Cyder

Preparation: 15 minutes

Cooking: 10 minutes

Serves: 8

Ingredients:

300ml/ ½ pint Aspall Draught Suffolk Cyder

75g / 3oz caster sugar

675g / 1 ½ lbs cooking apples, peeled, cored and sliced

4 trifle sponges, crumbled

50g / 2oz ratafia biscuits

 2-3tsp Calvados or Brandy

450ml/ ¾pt double cream

Cooking Instructions:

  1.     Place the cyder and sugar in a large heavy based pan and bring to the boil, stirring. Increase the heat and simmer for 5 minutes or until syrupy.Measure 200ml / 7floz of the cyder syrup and set aside

2.     Add the cooking apples to the remaining syrup in the pan, stir well then bring to the boil. Cover and simmer for 5 minutes or until apples are soft and pulpy. Leave to cool

3.     Spoon the apples into the base of one large or 6 individual glass triffle bowls. Top with the sponge; crush two thirds of the ratafias and scatter over the Calvados or Brandy.

4.     To make the syllabub, whip the cream until it is just holding its shape. Slowly pour in the reserved syrup, whisking well until the mixture is thick enough to leave a trail when the whisk is lifted.

5.     Spoon the cyder syllabub on top of the sponge layer and chill for at least 2 hours. Decorate with more ratafia biscuits.