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    You are in: Home / Community Forums / Great Britain and Ireland / Can You Freeze Trifle?
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    Can You Freeze Trifle?

    Go to page 1, 2  Next Page >>
    Mirj
    Sun Aug 07, 2005 8:15 am
    Forum Host
    I thought of posting this under the generic Q&A forum, but then figured there would be a large congregation of trifle-eaters in here.

    Sushiman made the most beautiful (almost too beautiful to eat) trifle for our Saturday lunch. Aside from being gorgeous, it was H-U-G-E!!! Even though we had tons of guests, there's a good half of it left, enough to feed a small village.

    I'm not so sure trifle can be frozen. The cake, yes, Bird's Custard, sure, but the jelly? Any experienced trifle-freezers out there?
    Tasty Tidbits
    Mon Aug 08, 2005 1:32 am
    Forum Host
    I'm pretty sure you can't. I have never tried. There's never been enough left... icon_redface.gif icon_redface.gif
    Why don't you try freezing a small amount and seeing how it turns out? I think the jelly and fruit would end up pretty watery.
    hels
    Mon Aug 08, 2005 7:41 am
    Food.com Groupie
    The jelly may be fine, but I'm really not sure about the custard. Like MarieAlice, it's never a problem here icon_biggrin.gif
    Chef #nor
    Mon Aug 08, 2005 4:57 pm
    Food.com Groupie
    my friend says you can buy frozen trifle so no reason why you can't freeze it. The jelly might be a bit icey tho.
    schultzm
    Mon Aug 08, 2005 10:08 pm
    Food.com Groupie
    Sorry but I think at least it will lose its 'body' and at worst it will go grainy, mushy and watery. Some things just have to be eaten straightaway.....shame I'm not coming to Israel till next weekend!!!

    Marsha
    Mirj
    Tue Aug 09, 2005 2:36 am
    Forum Host
    Well, the question seems to be moot now in any case, it's almost gone (trifle for breakfast, trifle for dinner...)

    Marsha, when are you coming?
    Heather Sullivan
    Tue Aug 09, 2005 5:12 am
    Food.com Groupie
    Since bird's custard is cornstarch/flour based, cornstarch goes "spongey" when frozen so if anyone wants to freeze trifle, you'd probably be better off making a proper egg custard... Of course frozen egg custard whipped with air is ice cream icon_wink.gif
    schultzm
    Tue Aug 09, 2005 5:57 am
    Food.com Groupie
    Shame the trifle's gone..I'll have to find some cereal as it's time for a late breakfast here...

    Mirj---21st August to 5th September...can't wait to feel the sunshine and hit the restaurants..

    Marsha
    Mirj
    Tue Aug 09, 2005 6:10 am
    Forum Host
    We have a piece or two left, would you like me to freeze it for you?

    We leave for England on September 2nd. Give me a call when you get here, I'll Zmail you my cell number.
    Chef #nor
    Tue Aug 09, 2005 6:40 am
    Food.com Groupie
    glad the trifle was good. I will phone you from Raanana and hope we can meet.
    Do you observe the Fast on T'shaB'av??
    Mirj
    Tue Aug 09, 2005 6:55 am
    Forum Host
    Chef #nor wrote:
    glad the trifle was good. I will phone you from Raanana and hope we can meet.
    Do you observe the Fast on T'shaB'av??


    I'll be at work, but will be fasting.
    ann teapot
    Tue Aug 09, 2005 6:28 pm
    Food.com Groupie
    Mirj, and everyone, don't forget to co-ordinate our meeting of members, I was upset to miss the last one, I should be alright for the begining of Sept, before the Holidays. Ann
    London Fireman
    Tue Dec 21, 2010 8:19 am
    Newbie "Fry Cook" Poster
    Being a widower I tend to cook a huge amount and freeze it for later meals. Can I do this with trifle? I will use fresh fruit, jelly, cake, custard and cream which comes out of a pressurised container
    Mirj
    Tue Dec 21, 2010 8:46 am
    Forum Host
    Based on what was said before, trifle may not be a good idea to freeze. We never did it in the end.
    Panda Rose
    Tue Dec 21, 2010 9:22 am
    Food.com Groupie
    No, you cannot freeze trifle. Its the jelly that does not freeze well, and also the custard could cause problems. Of course, if you have made a traditional trifle and put sherry in then the alcohol will lower the freezing point as well.
    My suggestion is - eat it!
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