White port and strawberry trifle

White port and strawberry trifle

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

This luxurious trifle was inspired by a trip to Portugal to visit one of our wine suppliers, Quinta de La Rosa, who also produces fine white port. I’m not sure why sherry is traditionally used in a trifle, perhaps it’s to use up what’s left after Christmas, but having enjoyed white port as an apéritif in Portugal, I thought I’d give it a go instead. It worked a treat.

For the jelly

Ingredients

Quantity Ingredient
100-120g strawberries, hulled and chopped
100g caster sugar
6g leaf gelatine
200ml white port

For the base

Quantity Ingredient
50g sponge cake
100ml white port
150g strawberries, hulled and sliced

For the custard

Quantity Ingredient
300ml double cream
1/2 vanilla pod
5 free-range medium egg yolks
60g caster sugar
2 teaspoons cornflour

For the topping

Quantity Ingredient
250ml double cream
50-60g strawberries, hulled and sliced
20-30g flaked almonds, lightly toasted
or 20-30g macaroons, crushed

Method

  1. For the jelly, put the chopped strawberries, 200 ml water and the sugar into a saucepan. Bring to the boil, then lower the heat and simmer gently for a couple of minutes.
  2. Meanwhile, soak the gelatine leaves in cold water to cover for a few minutes to soften. Take off the heat. Squeeze the gelatine to remove excess water, add to the strawberry mixture and stir until dissolved. Strain the mixture through a fine sieve into a bowl and leave to cool a little, then add the white port.
  3. For the trifle base, break the sponge into pieces and arrange in a layer in the bottom of a glass serving bowl or 4 individual dishes. Sprinkle the port evenly over the sponge and lay the strawberries on top. Pour over the cooled (but not set) jelly so it just covers the strawberries and put in the fridge for an hour or so to set.
  4. Meanwhile, make the custard. Pour the cream into a heavy-based saucepan. Split the vanilla pod lengthways, scrape out the seeds with a knife and add them to the cream with the empty pod. Slowly bring to the boil, then remove from the heat and leave to infuse for about 10 minutes.
  5. In a bowl, mix the egg yolks, sugar and cornflour together. Take out the vanilla pod and pour the cream onto the egg mix, whisking well. Return to the pan and cook gently over a low heat, stirring constantly with a wooden spoon until the custard thickens; don’t let it boil. Pour into a bowl, cover the surface with a sheet of greaseproof paper to prevent a skin forming and leave to cool.
  6. Once the jelly has set, spoon the cooled custard on top. Cover and refrigerate for half an hour or so until the custard has set.
  7. For the topping, softly whip the cream, then spoon on top of the trifle. Decorate with the strawberry slices and toasted almonds or crushed macaroons.
Tags:
Hix Oyster & Chop House
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