Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 5 minutes
Ingredients (for 10 people) :
For the jelly:Method: To make the jelly, add the strawberries to a saucepan with 150ml water and the sugar. Cover and cook gently for 5 minutes.
- 450g strawberries, sliced
- 150ml cold water plus 4 tablespoons extra
- 50g caster sugar
- 3 tsps powdered gelatine
- 150g raspberries
- Juice ½ lemon
- 190g jam Swiss roll, diced
- 100ml dry or sweet sherry
- 250g strawberries, sliced
- 2 x 425g cans custard
- 450ml double cream
- 1 tsp vanilla extract
- 2 tbsps icing or caster sugar
- Sugar sprinkles or extra fruits to decorate
Sprinkle the gelatine over the remaining 4 tablespoons water in a small bowl and leave to stand for 5 minutes.
Puree the cooked strawberries in a liquidiser or food processor with the raspberries, then press the puree through a sieve back into the saucepan.
Add the bowl of gelatine to a small saucepan of gently simmering water, so that the water is halfway up sides of the bowl. Heat for 4-5 minutes until the gelatine becomes a clear liquid. Stir into the fruit puree with the lemon juice.
To assemble the trifles, divide the diced Swiss roll between 10 small glasses, each about 200-250ml, and drizzle each one with 2 teaspoons of sherry.
Top with the remaining sliced strawberries, then cover with the fruit jelly. Chill for 3-4 hours until the jelly has set, or make the night before if preferred.
A few hours before serving, divide the custard between the trifle glasses. Lightly whip the cream with the vanilla and sugar then spoon over the custard.
Return to the fridge with the jar lids until ready to serve. Add decorations, if using, at the last minute.