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Categories:
milk heavy cream vanilla bean split egg yolks cornstarch granulated sugar berry Sparkling wine sparking sugar powdered gelatin strawberries raspberries blueberries heavy cream Cake strawberry liqueur
Viewed: 6 - Published at: 9 years agoIngredients
- 1/4 cup milk
- 1 1/4 cups heavy cream
- 1 vanilla bean split, seeds scraped out
- 6 egg yolks
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- berry Sparkling, Trifles
- 1/2 cup wine sparking
- 1/3 cup granulated sugar
- 1 tablespoon powdered gelatin
- 1 pound strawberries hulled and halved
- 1/4 pound raspberries
- 1/4 pound blueberries
- 2 1/2 cups heavy cream
- 1 sponge cake cut to fit vessels
- 1/4 cup strawberry liqueur
Method
- To make the custard, bring milk, cream, vanilla bean and seeds to a simmer over high heat. Meanwhile, whisk egg yolks, cornstarch and sugar until well combined. Slowly whisk in 1/3 of hot milk mixture then remaining mixture. Return to saucepan and cook over medium-low heat for 10 mins, stirring continuously, until thickened. Remove from heat and strain into a clean bowl. Cover surface with plastic wrap and chill for at least 4 hours.
- To make the jelly, heat wine, 2/3 cup water and sugar in saucepan over low heat for 2-3 mins, stirring occasionally, until sugar dissolves. Meanwhile, in small bowl, bloom gelatin in a little water for a few mins until softened. Remove pan from heat and stir in gelatin. Strain. Divide most of berries between serving vessels (reserving some for garnish) and pour jelly over top. Chill for at least 4 hours or overnight.
- To assemble, whisk heavy cream to soft peaks. Pour custard over jelly in serving vessels and top with sponge pieces. Drizzle with strawberry liqueur. Cover with whipped cream and garnish with remaining berries.
