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Strawberry & elderflower trifle
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- A challenge
- Serves 10 - 12
Ingredients
For the custard
- 600ml pot double cream
- 1 vanilla pod, seeds scraped
- 4 large egg yolks
- 1 tbsp cornflour
- 50ml elderflower cordial
- 2 tbsp golden caster sugar
For the ginger jelly
- 350ml ginger wine
- 3 sheets leaf gelatine, soaked in cold water for 5 mins
For the sponge base
- 200g lemon drizzle cake, broken into small chunks
For the strawberry marinade
- 400g punnet of strawberries, hulled and halved
- 3 tbsp golden caster sugar
- 1 tbsp balsamic vinegar
For the vanilla cream
- 600ml double cream
- 1 tsp vanilla bean paste
- 50g icing sugar
To serve
- a few ginger biscuits, crushed
- 1 tsp lemon thyme leaves
Method
- STEP 1
For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.
- STEP 2
Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.
- STEP 3
Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.
- STEP 4
The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so. Spoon the strawberries on top of the custard, along with the balsamic juices.
- STEP 5
Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme.
