Strawberry, gin & basil trifle

Sweet strawberries and fragrant basil are a subtle yet winning pair, and a drop of gin brings a grown-up edge to this dessert.

SERVES 10-12 PREP 30min, plus cooling and chilling COOK about 30min FOR THE JELLY

• 600g (1lb 5oz) strawberries, hulled weight, roughly chopped

• 100g (3½oz) caster sugar

• 7 gelatine leaves, we used Costa Fine-leaf Gelatine

• 5tbsp gin

FOR THE CUSTARD

• 200ml (⅓ pint) whole milk

• 400ml (14fl oz) double cream

• 1 x 25g pack basil

• 6 large egg yolks

• 75g (3oz) caster sugar

• 1tbsp cornflour

TO ASSEMBLE

• 250g (9oz) Madeira sponge

• 2tbsp gin

• 50g (2oz) strawberry jam

• 200-300g (7-11oz) strawberries, hulled

• 400ml (14fl oz) double cream

• 2tbsp icing sugar

Make the jelly: put the strawberries, sugar and 300ml

(½ pint) cold water into a pan, cover and simmer over a medium heat for 15min until the strawberries have broken down. Meanwhile, soak the gelatine leaves in cold water for 5min.

Put a sieve over a jug and strain the contents of the pan, use the back of a spoon to mash the strawberries to extract the juice. Discard berries. Squeeze excess water from the gelatine leaves and stir into the hot strawberry liquid until dissolved. Stir in the gin, then pour into a deep, 3.5 litre (6¼ pint) trifle dish or bowl. Cool, then chill for 5hr or until set.

Make the custard: gently heat the milk, cream and most of the basil (reserve a few leaves to decorate) in a pan until just simmering. Remove from the heat and leave to infuse for 10min, then strain into a jug and discard the basil.

4 In a bowl, beat together the yolks, sugar and cornflour. Pour in the hot cream mixture, whisking continuously. Pour into the rinsed-out pan, stirring continuously over a medium heat until thick, about 5-10min. Strain back into the jug, cover with clingfilm and allow to cool, then chill for 1hr until cold.

5 Slice the sponge into 1cm (½in) thick slices. In a small bowl, mix the gin and jam together, then brush over one side of the sponge slices. Carefully arrange

the slices over the set jelly.

6 Halve a handful of strawberries lengthways and arrange around the edge of the bowl, on top of the sponge. Spoon the custard over and level.

7 To serve, whisk the cream with the icing sugar until just holding soft peaks. Spoon on to trifle. Slice remaining strawberries and use to decorate the trifle along with the reserved basil leaves.

PER SERVING (FOR 12): CALS 589; FAT 43G; SAT FAT 25G; CARBS 39G