STRAWBERRY & ELDERFLOWER TRIFLE
The plumpest, ripest strawberries make up this classic summer trifle with ginger jelly and a lemon drizzle cake base
Provided by Tom Kerridge
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 704 calories, Fat 58 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY-BLACKBERRY SUMMER TRIFLE
Elderflower syrup is sweetly floral, similar in taste to honeysuckle. It's common throughout Europe and the UK, and has begun to make inroads in specialty stores and cocktail bars in the US. If you can't find it, the syrup from canned lychees makes a good substitute. Trifles are a classic British summer dessert; they're light, sweet, and full of juicy fruit.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
- Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
- Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
- Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
STRAWBERRY & ELDERFLOWER COBBLER
Celebrate British summertime with the flavours of elderflower and strawberries in this cobbler with a fluffy, dumpling-like scone topping
Provided by Esther Clark
Categories Dessert
Time 55m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the strawberries in an oval, roughly 25cm, ovenproof dish with the vanilla, lemon, sugar and cordial. Roast in the oven for 10 mins, or until the strawberries are jammy but holding their shape. Remove the vanilla pod and discard. Mix a little of the strawberry juices into the cornflour, then add the cornflour mixture to the strawberries, combining well.
- For the cobbler topping, toss the flour with the sugar and a pinch of salt. Rub the butter into the flour mixture using your fingertips, then swiftly stir in 80ml buttermilk. If it looks dry, stir in the remaining 20ml. Spoon the cobbler mix over the strawberry base (about eight large spoonfuls), sprinkle over the demerara sugar and bake for 25-30 mins, or until the topping is lightly golden brown. Leave to rest for 10 mins, then serve with clotted cream or ice cream.Twist itSummer berries: Use a mixture of summer berries and up the sugar to 60g. Frozen summer berries work well - just leave out the cooking time for the fruit in step 1, toss the berries with the vanilla, lemon, sugar and cordial, then follow the method from step 2.Peach melba: Slice 3 ripe peaches and toss them with 400g raspberries in step 1 for a peach melba twist. Remove the elderflower cordial if doing this twist, and top the cobbler with flaked almonds before baking.Gooseberries: Simply use the same quantity of gooseberries and cordial, but increase the amount of sugar to 80g.
Nutrition Facts : Calories 290 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
STRAWBERRY AND ELDERFLOWER TRIFLE
Make and share this Strawberry and Elderflower Trifle recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put the Swiss roll in a little bowl. Sprinkle on 4tbsp presse or juice. Add most of the strawberries.
- Break the jelly up and put in a measuring jug. Make up to 300ml with boiling water. Stir until dissolved. Add the rest of the presse or juice and make up to 550ml with ice cubes. Stir until dissolved and pour over the trifle base. Chill until set.
- Put the yolks, sugar and custard powder in a bowl and whisk until smooth. Heat 300ml cream and the milk until very hot but not boiling. Pour on to the egg mixture, whisking. Return to the pan and cook over a very low heat, stirring all the time, until it thickens - don't boil. Stir in the vanilla. Pour in a bowl, cover the surface with clingfilm and leave to cool.
- Once cooled, spread it on top of the jelly and chill. Whip the remaining cream and spread on. Decorate with the nuts and berries.
Nutrition Facts : Calories 384.5, Fat 34.2, SaturatedFat 19.3, Cholesterol 191.2, Sodium 47.2, Carbohydrate 16.6, Fiber 1.7, Sugar 9.4, Protein 5.2
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