Recipe of the week
Mixed berry & jelly trifle
Berry jelly layer:
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Vanilla bean custard:
❚ 8 egg yolks
❚ 150g caster sugar
❚ 500ml cream
❚ 100ml full-cream milk
❚ 1 vanilla pod, seeds scraped
❚ 1 teaspoon vanilla extract
Chantilly cream:
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To assemble:
❚ 500g mixed fresh berries
❚ 1 sponge to fit trifle bowl
❚ 1⁄4 cup Cointreau
Jelly layer: Make jellies to packet directions but use 1⁄4 cup less liquid per packet than stated. Stir in vinegar and Cointreau. Cool, then pour into a 3.5-litre trifle bowl.
Leave until slightly set then add mixed berries. Allow to set fully.
Custard: Beat egg yolks and sugar together. Place cream and milk in a large saucepan, add vanilla seeds and extract and bring to a simmer (do not boil).
Remove pan from heat and gradually whisk egg mixture into cream. Return pan to a medium to low heat and cook, stirring, until custard thickly coats a spoon (do not boil). Strain through a sieve and cover the surface with plastic wrap. Chill until needed.
Chantilly cream: Beat all ingredients to firm peaks.
To assemble: Scatter half the fresh berries over the jelly and top with half the custard. Add sponge and drizzle with Cointreau.
Scatter over remaining berries. Add remaining custard and finish with cream and a few berries. Serves 10-12