Strawberry and amaretto trifle
Stawberry & Amaretto Trifle
This recipe uses home-made jelly, custard and amaretto soaked panetone rather than traditional sponge fingers for a proper dinner party dessert.
Ingredients
- 1 small panetone
- 4 tsp amaretto
- FOR THE JELLY:
- 400g strawberries, sliced plus 16 large strawberries left whole
- 80g caster sugar
- 2 sheets leaf gelatine, soaked in cold water
- FOR THE CUSTARD:
- 3 vanilla pods
- 90ml full fat milk
- 180ml double cream
- 50g caster sugar
- 6 egg yolks
- 1 1/2 sheets leaf gelatine, soaked in cold water
- TO FINISH:
- 50ml double cream
- 3 tsp icing sugar
- whole strawberries
Instructions
1. Cut 1cm thick pieces of panetone to fit the base of four
serving glasses and spoon over the amaretto. 2. Make the jelly by putting the sliced strawberries and
sugar into a glass bowl over simmering water for 45
mins. Strain the liquid through a sieve and warm gently with
the soaked gelatine until fully melted. Pour over the panetone and put in the fridge to set. 3. To make the custard, split the vanilla pod and scrape
the seeds into a small pan with the milk and cream.
Add the pod and bring to the boil. Simmer for 5 mins
then take off the heat to cool slightly. 4. Whisk together the egg yolks and sugar in a separate
bowl until light and pale. Slowly add the warm cream mixture, whisking all the
time to prevent the eggs from scrambling.5. Return the mixture to the pan, warm to 75C and maintain for 5 minutes, stirring continuously. This will cook
the eggs and melt the sugar. 6. Meanwhile, cut the whole strawberries in half vertically and arrange in the glasses so that the cut sides are facing
outwards. 7. Sieve the warm custard, add the remaining soaked
gelatine and cool over ice. Pour over the trifles, filling to half the height of the strawberries,
and put back in the fridge to set. 8. Lightly whip the cream and icing sugar and spoon over
the trifles. Top with whole strawberries to finish.
Timings
Total time: Yield: 4 servings