Thursday, September 25, 2008
Cherry Trifle
Cherry Trifle
Custard:
720 ml Heavy cream
350 g Instant custard powder
875 ml fresh milk
Glaze:
226 g strawberries
114 g sugar (or to desired taste)
15g lemon juice (or to desired taste)
Filling:
255g vanilla sponge cake, cut into small cubes
500g canned cherries
Preparation method:
1) Whip the heavy cream to soft peaks and reserve under refrigeration.
2) Whip the custard powder and milk together for 3 minutes.
3) Combine the custard with just enough whipped cream until it becomes lighter and softer but has to be solid enough to pipe.
4) To prepare the glaze, blend the strawberries until smooth and cooking over a small fire, add the sugar and lemon juice, stirring until the sugar dissolves. Taste.
5) Fill each cup with a few cubes of sponge cake and cherries, dividing the recipe according to the size of cups.
6) Moisten each cake with a little of the canned cherry syrup. One may choose to add a little of the syrup to the strawberry glaze.
7) Using a piping bag, pipe a serving of the custard cream into each cup, again depending on the size of the cups prepared.
8) Flatten the layer of custard and glaze it with the strawberry sauce. Chill until it is ready to serve. Garnish with strawberries or cherries if desired.
Posted by The Inflamed at 3:29 PM
