ELDERFLOWER AND BERRY TRIFLE
This is good to make when you get back from picking your own at a fruit farm on a slow late-spring day.
Preparation 40 minutes, plus infusing, chilling and cooling Cooking 30 minutes Serves 6
500ML DOUBLE CREAM
FRESH BERRIES AND SPRIGS OF MINT, TO SERVE
FOR THE CUSTARD
280ML MILK
1 VANILLA POD, SPLIT AND SEEDS SCRAPED 4 EGG YOLKS
60G CASTER SUGAR
25G PLAIN FLOUR
2 TSP CORNFLOUR
FOR THE SPONGE CAKE
125G CASTER SUGAR 4 EGGS
125G PLAIN FLOUR 25G BUTTER, MELTED
FOR THE TUILES
50G BUTTER, MELTED
50G ICING SUGAR
50G EGG WHITES (1-2 EGG WHITES) 50G PLAIN FLOUR
50G FLAKED ALMONDS
FOR THE JELLY
6 GELATINE LEAVES
400ML DILUTED ELDERFLOWER CORDIAL (ABOUT 1:4 RATIO) 300G MIXED BERRIES, SUCH AS STRAWBERRIES, RASPBERRIES AND BLACKBERRIES
A FEW UNSPRAYED ELDERFLOWERS (OPTIONAL) AND MINT LEAVES
1 First make the custard. In a saucepan, bring the milk to the boil with the vanilla seeds and pod, then remove from the heat and leave to infuse for 10-15 minutes. Remove the vanilla pod. In a heatproof bowl, whisk the egg yolks and sugar until pale before mixing in both flours, then pour in the hot milk, whisking constantly. Pour the custard back into the saucepan, place over a high heat and cook until it thickens, stirring constantly, using a spatula to really get into the corners of the pan.
2 Once thickened, pour the custard into a bowl or container, then press a sheet of clingfilm onto the surface to stop a skin forming and leave to cool in the fridge.
3 Next up, the sponge cake. Preheat the oven to 180°C (160°C fan oven) gas mark 4 and line a baking tray (about 30cm x 20cm) with baking parchment. Whisk the caster sugar and eggs in a metal or glass bowl over a pan of simmering water until very light and fluffy, then remove from the heat. Gradually sift in the flour, mixing well to avoid lumps, then stir in the melted butter. Spread onto the baking tray and bake for 10 minutes until light brown. Leave to cool on a wire rack before cutting into 2cm squares.
4 For the tuiles, increase the oven temperature to 190°C (170°C fan oven) gas mark 5 and line a baking tray with baking parchment. Blend the melted butter, icing sugar, egg whites and flour in a food processor until smooth, then pour into a container and chill for 30 minutes. Spread the mixture onto the baking tray in tear shapes a few millimetres thick using a palette knife. Sprinkle with the flaked almonds and bake for 10 minutes until golden. Carefully remove from the tray and leave to cool on a wire rack.
5 For the jelly, soak the gelatine in cold water for 10 minutes. Warm the cordial in a saucepan over low heat, then whisk in the squeezed-out gelatine leaves until fully dissolved. Pour into 1 large bowl or 6 small ones, then float in a mix of berries, elderflowers (if using), a few mint leaves and a few squares of the sponge cake. Leave in the fridge for at least 2 hours to set.
6 Whip the double cream to soft peaks. Gently fold half the cream through the custard. Whip the other half of the cream to stiff peaks and spoon into a piping bag. Pour the custard on top of the jelly, then pipe rosettes of cream all over and finish with the tuiles, berries and mint.