Trifle.
Yesterday, the girls and I made a big batch of raspberry cookies and as it's school holiday we are awfully short of eaters. I have used the cookies instead of madeira cake in this summery, sharp and sweet trifle. We have family coming for lunch tomorrow and are hoping they'll come extremely hungry. Thank you Rosie for the eggs and Mrs. Tout for the red and blackcurrants, the raspberries are ours.
Equipment:
6x300ml capacity glasses.
Preparation:
Crumble 650g raspberry biscuits.
For the custard.
In a large bowl, whisk
-8 egg yolks, with
-180g caster sugar,
-2tsp vanilla bean paste,
-1 1/2tsp cornflour.
-pinch of salt.
Leave aside.
In a large saucepan, put in
-600ml double cream,
-600ml milk.
Cook on low heat to just below boiling point.
Add
-1/2 cup of hot milk to
-egg/ sugar mixture,whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling.
Then add the rest of the mixture.
Pour the custard back into the saucepan.
Cook, stirring constantly on low heat for around 10 minutes or until thickened.
Transfer to a jug.
Leave to cool.
The summer berries.
In a large saucepan, put in
-300g raspberries,
-500g blackcurrants,
-350g redcurrants,
-200g brown sugar.
Leave to cook on low heat, stirring occasionally until the fruits have broken down, add
-2tsp cornflour mixed with a tablespoon or so of water.
Stir well.
Leave to cool.
To assemble.
Divide 1/2 biscuits mixture between the 6 glasses.
Spoon on the summer berries (Divide 1/2 summer berry mixture between the 6 glasses).
Pour on the custard (divide 1/2 custard between the 6 glasses).
Add the remaining biscuit crumbs.
Spoon on the remaining summer berries.
Pour on the remaining custard.
Top with 600g raspberries.
No comments:
Post a Comment