Peach Radical Sours Trifle

Chelsea bun, small pieces (or sponge cake/cupcakes/muffins)

Peach jelly, set in fridge

Peach Radical Sours

Fresh cream, whipped with Peach Radical Sours

Canned peaches, cubed

In individual glasses, start with Chelsea bun (sponge cake/cupcakes/muffins) pieces on bottom. Drizzle with Peach sours.  Layer with peach jelly, whipped cream and canned peaches.  Repeat.

Recipe and photo:  Alma Pretorius

Play with other flavors - use chocolate cake, chocolate/coffee liqueur, a red jelly, cream and tinned/fresh berries ...

Apple version .... sponge cake / muffins / cupcakes / apple muffins, apple sours, a green jelly, cream and fresh / tinned apples.  

 

Coffee Cream Liqueur

Makes 750 ml 

1 ¼ cup alcohol (whisky / vodka / brandy)

1 x 385 g condensed milk

2/3 cup Ideal milk (1/2 x 380g tin)

6 teaspoons Caramel essence

2 teaspoons instant coffee powder

 

Blitz all together.  Pour into bottles. 

(This will keep on shelf for month.  Or just keep it in fridge – shake before use.)

Recipe and photo:  Alma Pretorius

 

Cream Liqueur

• 1 and 1/4 cups vodka / mampoer / whisky / brandy
• 1 x 385 g condensed milk
• 2/3 cup evaporated milk (Ideal Milk)

Pour the vodka, condensed and evaporated milks into a blender, mix well and pour into sterilized bottles / jars. 

Chill, shake and pour into glasses or cups.  (For Melktertjies / Milktart - pour into glass, sprinkle cinnamon powder on top)

Keep on shelf for a month.  Then refrigerate.  Or keep in fridge from the start.  Shake before use.

http://taste.co.za/recipes/milk-tart-liqueur/