Sherry trifle

Sherry trifle

By
From
Nathan Outlaw's Home Kitchen
Serves
8
Photographer
David Loftus

Trifle is my ultimate pudding. Simple, comforting and decadent all at the same time, it has the perfect balance of seasonal fruit, a bit of booze, custard, sponge and cream. What more could you ask from a pudding?

Ingredients

Quantity Ingredient

For the jelly, fruit and sponge

Quantity Ingredient
5 sheets bronze leaf gelatine
300g raspberries
400g strawberries, hulled and halved
300g blackberries
100ml medium sherry
350ml water
200g caster sugar
1 vanilla pod, split lengthways and seeds scraped out
200g madeira cake

For the custard

Quantity Ingredient
400ml whole milk
200ml double cream
8 large free-range egg yolks
80g caster sugar
1 heaped tablespoon cornflour

For the cream

Quantity Ingredient
400ml double cream
1 vanilla pod, split lengthways and seeds scraped out
75ml medium sherry
60g icing sugar, sifted

To finish

Quantity Ingredient
50g flaked almonds, toasted

Method

  1. To make the jelly, soak the gelatine leaves in cold water to soften. Meanwhile, put half of each fruit into a blender (set the rest aside for later). Add the sherry, water, sugar and vanilla seeds to the blender and blitz to a puree, then pass through a sieve into a pan to remove the pips. Bring to the boil, then measure out 500ml. Squeeze the gelatine leaves to remove excess liquid, add to the measured liquid while it is still hot and whisk until dissolved.
  2. Cut the Madeira cake into slices and lay in the bottom of a glass serving bowl then pour the fruit jelly over the sponge. Leave the jelly to cool and partially soak into the sponge, then refrigerate to set.
  3. To make the custard, pour the milk and cream into a heavy-based pan and slowly bring to the boil. In the meantime, whisk the egg yolks and sugar together in a large bowl then whisk in the cornflour. As the creamy milk comes to the boil, pour it onto the egg mixture, whisking as you do so. Pour the custard back into the cleaned pan and cook, stirring, over a medium heat until it thickens; do not boil. Pass through a sieve into a bowl, cover the surface with cling film or baking parchment to prevent a skin forming and leave to cool.
  4. Once the custard is cold, take the trifle bowl from the fridge and arrange two-thirds of the remaining fruit on top of the jelly. Pour or spoon on the custard and return to the fridge to set.
  5. When the custard is set, put the cream, vanilla seeds, sherry and icing sugar into a medium-large bowl and whisk until soft peaks form. Spoon the cream on top of the trifle and top with the rest of the berries and the toasted flaked almonds.
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