Colin the Caterpillar has been a guest at many a birthday over the last three decades.
And to celebrate one of their most loved cakes turning 30, M&S has revealed a recipe to create a trifle with slices.
The post has gone down a storm with over 5,000 likes on Facebook.
The idea is to team leftover slices with custard, chocolate, cream, sprinkles and a packet of mini Colin faces to create a showstopping dessert.
Although people on social media were excited, most laughed at the concept of having cake leftover.
One said: ‘Where can I get I get 6 slices of left over cake from? There’s an idea for m&s to stock!!’
Another added: ‘Left over Colin is as rare as left over wine!!’
Someone else said: ‘Perhaps someone could explain what “leftover slices of Colin cake” are? We never seem to have leftovers !’
So be warned, you might need to buy an extra cake just for the trifle.
Others told the supermarket that they’d like to see it producing the trifles to buy in store.
‘By the amount of excitement over a Colin trifle just on here alone I would say m&s should try selling it ,maybe over Xmas,’ one woman said.
Another added: ‘Marks & Spencers you should be making these for us to purchase.’
Colin the Caterpillar trifle recipe
Ingredients
- Six slices of Colin the Caterpillar cake
- 500g chilled custard
- 300g milk chocolate, broken into small pieces
- 600ml of whipping cream
- 300g white chocolate chunks
- Jazzie sprinkles
- Mini colin faces
- Large Colin face from the cake
Method:
Carefully arrange the slices of Colin cake in a deep glass trifle bowl, placing two on the bottom and around the sides so you can clearly see the swirl.
For the chocolate custard:
Place the custard and 100g of the milk chocolate into a large saucepan over a low heat. Stir gently until all the chocolate has melted, then remove from the heat.
Press clingfilm onto the surface of the custard to stop a skin forming, Then set aside to cool.
For the chocolate mousse:
Microwave the remaining 200g milk chocolate on a low heat, stirring occasionally to avoid burning, until melted.
Meanwhile, semi-whip 300ml of the whipping cream until soft peaks form. Fold in the melted chocolate until fully incorporated.
Pour the mousse evenly into the trifle bowl over the Colin slices – depending on the size of your bowl, you may have a small amount left-over.
Chill the whole thing in the fridge.
For the white chocolate ganache:
Soften the white chocolate by microwaving for one minute on a medium heat.
Meanwhile, heat 100ml of the whipping cream in a saucepan on a low heat, until simmering, then immediately pour over the softened white chocolate chunks, and leave to stand for five minutes.
Beat with a cork until the mixture is smooth and coming together. if it looks tough and isn’t workable, heat the mix on low in the microwave for 20 seconds at a time, beating with a fork until smooth.
Evenly spread over the chocolate mousse and chill for 15 minutes.
When the mousse has set, remove the trifle from the fridge and pour over the chocolate custard, allowing for enough room to add cream on top.
To decorate, beat the remaining 200ml whipping cream until fully whipped, spread evenly over the custard layer, smoothing out to the edges.
Top with M&S Jazzie sprinkles, mini Colin faces and the large Colin face.
Do you have a recipe to share?
Get in touch at metrolifestyleteam@metro.co.uk.
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source https://metro.co.uk/2020/08/24/ms-reveals-recipe-colin-caterpillar-trifle-celebrate-30th-birthday-13168981/
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