To make a Trifle is a traditional Stuart recipe for a classic dessert of cream flavoured with rosewater, sugar and mace that's cooled, set with rennet and served. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Trifle.
Take ſweet Cream, ſeaſon it with Roſewater and Sugar, and a little whole Mace, let it boil a while, then take it off, and let it cool, and when it is lukewarm put it into ſuch little Dishes or Bowls as you mean to ſerve it in; then put in a little Runnet, and ſtir it together; when you ſerve it in, ſtrew on some French Comfits.
Modern Redaction
Though the title of this recipe is a 'Trifle' it's not a trifle as we would understand it today. Rather, this is more like a 'posh' version of curds and whey made with flavoured cream rather than the more usual whole milk.
Ingredients:
800ml fresh cream
4 tbsp rosewater
60g sugar
1 blade of mace
8 drops of liquid rennet
Method:
Combine the cream, rosewater, sugar and mace in a pan. Heat gently, stirring constantly, until the sugar dissolves then bring to a boil and continue boiling for a few minutes.
Take the pan off the heat and set aside to cool to lukewarm. Fish out the mace then divide between four serving glasses. Add a couple of drops of liquid rennet to each glass and stir to combine.
Allow the curds to develop and the curds an whey mix to thicken then chill in the refrigerator for at lest two hours before serving. This would have been served at the end of the meal with the sweetmeats, fruit and cheeses.
