Cherry and Vanilla Trifle with Strawberries

Desserts

Ingredients

Custard

  • 2 eggs (Agreeable Nature)
  • 2 teaspoons cornflour
  • 1 Tablespoon stevia
  • 1 cup milk (Holy Cow)
  • 1 vanilla pod

Jelly & Syrup

  • 1 tin black cherries
  • 2 Tablespoons gelatin powder
  • 1 vanilla pod

Salad

  • 2 cups cherries (Willowbrook Orchard)
  • 1 large punnet strawberries (Janefield Hydroponics)

Cream

  • 1 cup cream (Holy Cow)
  • 1 cup cherries
  • 2 cups vanilla cake - ripped into pieces (Gilberts Fine Foods)

Method

Custard

  1. Crack the eggs into a bowl and whisk in the cornflour and stevia.
  2. In a medium sized pot, place the milk and the vanilla pod sliced down the middle, and heat until hot, but not boiling. Removed the vanilla pods and scrape out the seeds. Discard the shells.
  3. Pour the hot milk into the eggs and whisk continuously.
  4. Pour the mixture back into the pot and put back on the heat. Whisk continuously until it begins to boil. DO NOT STOP WHISKING.
  5. Set aside to cool.

Jelly & Syrup

  1. Drain the tinned cherries from the liquid. Place the liquid in a measuring cup and make it up to 1½ cups with water.
  2. Add this to a pot with the cherries and 1 vanilla pod cut in half.
  3. Heat on a medium heat.
  4. While that heats, bloom the gelatin in approx. 4 Tablespoons water.
  5. Once the cherries and vanilla have heated through, scrape out the vanilla seeds and discard the pods.
  6. Using a stick blender, blend to form a syrup. Measure out 2 cups of the syrup and keep that for the jelly. Set the remainder of the syrup aside for later use.
  7. To make the jelly, combine the bloomed gelatin with the 2 cups of syrup and stir until the gelatin is melted in.
  8. Line a dish (that is relatively the same circumference as the bowl you intend to serve in) with glad wrap, and pour in the jelly liquid. Place in the fridge to set.

Salad

  1. Remove the stems and stone from the cherries and cut into quarters.
  2. Set aside 4 strawberries for later use, and remove the tops from the rest and cut into quarters or 8’s depending on the size.
  3. Combine together with 2 Tablespoons of the syrup, and set aside.

Assembly

  1. Press the cake into the bottom of the serving bowl and top with the remainder of the syrup.
  2. Top with the cooled custard.
  3. Place the set jelly ontop, followed by the salad.
  4. Cut the 4 strawberries that you earlier set aside into thin slices and place around the outside of the serving bowl.
  5. Whip the cream, remove the stem and stones from the cherries and roughly chop.
  6. Mix the cherries through the cream.
  7. Place the cream on the top of the trifle and smooth off with the back of a spoon.
  8. Serve topped with cherries.
  9. Enjoy!

Vendors


Signup for our newsletter!