emories of the trifle I had as a child consist of tinned fruit and sherry-soaked sponge under a pile of custard. But trifle can be adapted to use all sorts of other fresh summer fruits.
1 blueberry or plain muffin
4-6tbsp Julian Temperley's Pomona (or a medium sherry)
For the jelly
80g caster sugar
6g leaf gelatine (2 sheets)
For the custard
Half a vanilla pod
300ml single cream
5 egg yolks
60g caster sugar
For the topping
300ml double cream
40g caster sugar
50-60g cooked meringue
For the jelly, put the water, blueberries and sugar into a pan, bring to the boil and simmer gently for about 5-6 minutes, remove from the heat and strain the liquid through a fine-meshed sieve, pushing some of the pulp through. Meanwhile, soak the gelatine leaves in cold water for a minute or so until soft. Squeeze out the water, add to the syrup and stir until dissolved, then leave the jelly to cool but do not let it set.
Put half of the blueberries into 4 individual glass serving dishes or 1 large one, break up the muffin and add to the berries, then pour over the Pomona and all of the jelly and leave to set in the fridge.
Repeat with the other quarter of the blueberries and the rest of the jelly and leave to set. Meanwhile, make the custard. Split the vanilla pod in half lengthways and scrape out the seeds with the point of a knife.
Put the single cream, vanilla pod and seeds into a small saucepan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes. In a bowl, mix the egg yolks, sugar and cornflour together. Take out the vanilla pod and pour the cream on to the egg mixture and mix well with a whisk. Return to the pan and cook gently over a low heat for a few minutes, stirring constantly with a wooden spoon until the custard thickens. (Don't let it boil!)
Remove from the heat and give it a final mix with a whisk. Transfer to a bowl, lay a sheet of clingfilm over the surface of the custard to prevent it forming a skin and leave to cool for about 30 minutes. Once the jelly has set, spoon over the custard then leave to set for half an hour or so.
For the topping, put the double cream and sugar into a bowl and whisk until firm. Leave in the fridge until the custard has set, then break the meringue into pieces and fold in.
Spoon the cream mixture on top of the trifle and scatter the rest of the blueberries on top.Reuse content