Best Strawberry And Elderflower Trifle Recipes
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 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
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
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