bohemianwanderer – This strawberry and elderflower trifle combines fresh fruit, soft sponge fingers, creamy custard, and whipped cream. The dessert serves six people and requires several stages of preparation. Allow around 15 minutes for preparation, followed by 10 minutes for soaking. The jelly and cream require at least two hours to set. Cooking takes approximately one hour in total.
For the strawberry jelly, prepare 500g frozen strawberries, 20g sugar, and 20ml lemon juice. You will also need four leaves of bronze gelatine. Soak the gelatine in cold water for five to 10 minutes. Drain the leaves and squeeze out the excess liquid before using them.
Read More : Saints Midfielder Sesay Joins Colchester on Loan
The sponge layer requires 150ml elderflower cordial and 50ml Chambord liqueur. Prepare a 175g packet of trifle fingers, using three to four pieces for each serving. The sponge fingers absorb the cordial and liqueur mixture before being added to the dessert.
For the elderflower cream, use 300g double cream and five fresh elderflower heads. Shake the flowers gently to remove dust or dirt before using them. Fresh elderflower has a short season, so one tablespoon of elderflower cordial can replace the flowers if necessary.
The cream mixture also requires eight eggs, 75g caster sugar, and 5g bronze gelatine. The gelatine should again be soaked in cold water for five to 10 minutes. Drain it thoroughly and squeeze away excess liquid before adding it to the cream.
For the strawberry compote, prepare 400g fresh strawberries and 150g icing sugar. The strawberries should be hulled before cooking. Add lemon juice according to taste after the fruit has softened.
The whipped cream requires 300ml double cream and 50g icing sugar. To finish the dessert, prepare 250g fresh strawberries. Hull the fruit and cut each strawberry into quarters before serving.
Cook the strawberries for about 30 minutes until they release their juices. Pass the mixture through a sieve to collect the strawberry juice. Avoid pressing the fruit through the sieve, as this can make the liquid cloudy.
Assemble the Elderflower Trifle With Strawberry Compote
To prepare the elderflower cream, place the double cream and elderflower heads in a saucepan. Bring the cream to a boil, then remove the pan from the heat. Cover the pan and leave the mixture to infuse for five minutes.
Pass the infused cream through a fine sieve into a clean saucepan. Using an electric whisk, beat the eggs and caster sugar until the mixture becomes light and creamy. This creates the sabayon for the elderflower cream.
Bring the infused cream back to a boil. Reduce the heat and beat in one-third of the egg mixture. Gradually incorporate the remaining sabayon while continuing to mix.
Heat the mixture to 82C, then whisk in the squeezed gelatine. Continue until the gelatine dissolves completely. Pass the mixture through a fine sieve or chinois into a tray.
Cover the tray and refrigerate the mixture until it sets. Once firm, transfer the elderflower custard to a bowl and whisk until smooth. This creates the creamy layer for the finished trifles.
Next, prepare the strawberry compote. Place the fresh strawberries, icing sugar, and a squeeze of lemon juice in a saucepan. Simmer the mixture for about five minutes until the strawberries begin to collapse.
Remove the pan from the heat and allow the compote to cool. Taste the mixture after cooling and add more lemon juice if necessary. The finished compote should provide a fresh and slightly tart contrast to the cream.
For the whipped cream, place the double cream and icing sugar in a bowl. Whisk until the cream reaches stiff peaks. Transfer the whipped cream into a piping bag fitted with a suitable nozzle.
Finish each trifle with the quartered fresh strawberries. The dessert can then be served immediately after assembly. The combination of strawberry jelly, soaked sponge, elderflower cream, compote, and whipped cream creates several contrasting layers in every serving.
