The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 12

600g (1lb 5oz) straw­ber­ries, hulled, plus a few ex­tra to gar­nish 4 (or 7g/¼oz) gela­tine leaves 250ml (9fl oz) Prosecco or Cham­pagne 110g (3¾oz) caster sugar, plus ex­tra for whip­ping 5 savoiardi sponges (lady-fin­ger bis­cuits)

For the cus­tard

50ml (2fl oz) semi-skimmed milk 570ml (1pt) dou­ble cream 1 vanilla pod, split length­ways 6 free-range egg yolks 40g (1½oz) caster sugar 6tsp corn­flour

For the cream top­ping

200ml (7fl oz) dou­ble cream 300ml (10fl oz) Greek yo­ghurt Put 500g (1lb 1oz) of the straw­ber­ries in a heat­proof bowl, cover with cling­film and place over a pan of sim­mer­ing wa­ter for about 30 min­utes, un­til the juices run. Strain through a fine mesh sieve. You’ll need about 250ml (9fl oz) juice. Soak the gela­tine in cold wa­ter un­til soft (about 2 min­utes).

Gen­tly heat the straw­berry juice, Prosecco and 110g (3¾oz) sugar in a pan over a low heat un­til the sugar has dis­solved. Squeeze the wa­ter from the soft­ened gela­tine leaves, add them to the pan and re­move from the heat.

Place the last 100g (3½oz) of the straw­ber­ries into a 1.5ltr (2¾pt) dish. Layer the sponge fin­gers on top, pour the straw­berry jelly over and put in the fridge to set.

For the cus­tard, bring the milk, cream and vanilla pod to a sim­mer in a pan over a low heat. Re­move the vanilla pod. Mean­while, whisk the egg yolks, sugar and corn­flour to a smooth paste. Slowly pour the warm cream mix­ture into the egg mix­ture, whisk­ing con­tin­u­ously. Once two thirds of the cream is added, pour the re­sult­ing cus­tard back into the pan with the re­main­ing cream mix­ture and cook over a low heat, whisk­ing con­stantly, un­til thick (5-8 min­utes).

Pour the cus­tard into a cold bowl and cover with a sheet of bak­ing pa­per to stop a skin form­ing. Cool to room tem­per­a­ture, then chill. Pour over the jelly layer and re­turn the tri­fle to the fridge.

Whisk the cream with 1tbsp sugar in a bowl un­til soft peaks form, then fold in the yo­ghurt. Pour this mix­ture onto the cus­tard and gar­nish with chopped ex­tra straw­ber­ries.

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