Best Strawberry Elderflower Trifle Recipes
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 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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