Last week, I was invited out to two dinner parties, which in its self is not that unusual. However, at both I was served trifle. This was wonderful, it had only been a few weeks since starting my blog and I was already inspiring people to reconnect with their inner trifle.
The Aussie trifle is well recognised by its Aeroplane jelly, custard, fresh fruits and sponge cake. The two trifles I was served had their slight variations but could both be considered classic Australia trifle in every way. The first was alcohol free and used portwine jelly. The second used classic raspberry jelly and sherry. In addition to the ingredients, it is often the texture and consistency of the trifle that contributes to its character. The Australian trifle is heavy on the custard making it more runny in texture. There is something really exciting about spooning out a trifle and watching the different elements collapse into each other.
One of my food faux pars is that I eat far too quickly. When I occasionally try to be more mindful and slow down, I know I appreciate the food much more. I will occasionally do this when trying a new dish or if I am dining in a fancy restaurant. Certainly this is not how I usually approach a trifle. So as I approached last weeks trifles, I did so with a new reverence. As I ate each spoonful , I went in search for every element and its flavour. I was also mindful that my trainer would not be impressed with me having consumed trifle two nights in a row, even if it was in the line of…. work. So I avoided the usual gorge and approached each bowel as I imagined a trifle connoisseur would.
I have to say that it was well worth it. It was refreshing to find that a dessert that I know so well, could still excite the mind as well as the taste buds after all these years. This is what food is all about, I said to myself. Its about the excitement of the visuals, taste, texture and finally the company you share your meal with.
For a brief moment, I stopped thinking about how many carbs and fats I was ingesting, and allowed myself to enjoy the moment. Crazy thing is, while I was enjoying the familiar taste of a childhood favourate, I was also enjoying the fact that I was lucky to have friends who had found a new way to engage with me, by sharing their trifles.
While I usually avoid naming people in my blogs as I don’t want to embarrass anyone, on this occasion, I do want to thanks Nicole and Reiden for their wonderful trifles. I really loved both versions of the Aussie trifle.
I would love to hear about your trifle story, so if you have a interesting story or unique trifle email me.
A Little Trifle Crazy 