Blackberry and lemon trifles
Sunday 30 November 2008
You can make one large trifle with this recipe or, as we shall in the restaurant, individual ones, served in shot glasses as a pre-dessert before Christmas pudding. Simple but elegant, they will impress family and guests. Also, in the shot glasses, they're just a small mouthful that will leave people wanting more. Prepare at least three hours before serving.
A 200g-250g/7oz-8oz punnet of blackberries
175g/6oz sponge fingers
For the jelly
4 leaves gelatine
A 400g/13oz can of blackberries
100g/31/2oz caster or granulated sugar
100ml/31/2fl oz crème de mûre (blackberry liqueur) or crème de cassis (blackcurrant liqueur)
For the custard
4 leaves gelatine
4 medium free-range egg yolks
75g/3oz caster or granulated sugar
350ml/111/2fl oz semi-skimmed or whole milk
150ml/5fl oz single or double cream
1 vanilla pod, split lengthways, seeds scraped
80g/3oz crème fraîche
80ml/3fl oz double cream
50g/2oz lemon curd
First chop the blackberries and sponge fingers into even-sized pieces and mix together. Place into the bowl or shot glasses you are using.
Now make the jelly. Soak the gelatine in cold water, and blitz the can of blackberries in a blender then pass through a fine sieve into a saucepan with the sugar (if you don't have a blender, just pass them through the sieve).
Bring to the boil then whisk in the soaked gelatine leaves and the liqueur, then pass again through a fine sieve on to the sponge and blackberry mix. Refrigerate.
For the custard, soak four more leaves of gelatine in cold water. In another bowl, whisk the yolks and sugar together until smooth. Meanwhile, in a small saucepan bring the milk, cream and vanilla to the boil, then whisk in approximately half a cup of the hot cream mixture into the yolks/sugar mixture.
Pour the whole lot back into the saucepan and continue to stir over a low heat until the mix thickens.
Whisk in the soaked gelatine leaves then pour through a fine sieve into a shallow container. Cover the custard with clingfilm directly on to the surface of the custard, instead of over the container, which prevents a skin forming on the custard.
Refrigerate until cool, then whisk until smooth, pour over the set jelly and refrigerate.
To serve, whisk the crème fraîche and double cream together until stiff, then fold in the lemon curd. Spread over the chilled custard. Refrigerate for at least one hour before serving.
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