Poire Jaqueline / Pære Jaqueline

A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936
Poire Jaqueline / Pære Jaqueline

A most delightful way of serving ice cream is with fruit. Fresh or canned fruit may beused and the amount of sugar varied as necessary. A little whipped cream or soft custard is a pleasant addition.

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Tipsy Laird Trifle / Den Småfulle Lordens Trifle

A classic Scottish trifle found on britishfood.about.com522_tipsy_laird_triffle_post

Tipsy Laird is the Scottish trifle dessert served on Burns Night. It is essentially the same as Trifle, the pudding that has graced British tables for centuries but with whisky not sherry, and Scottish raspberries.

Jelly may not always be used but no Trifle is complete without custard. This version is quick and easy to make using ready-made custard or make with custard powder following the packet instructions.

Use Scottish raspberries if you can for complete authenticity. For an even richer dessert, finish the trifle by grating dark or white chocolate over.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]