Another modern take on an old classic that shows off seasonal strawberries to their best – in a wibbly, wobbly blancmange.
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Ingredients
- 600ml whole milk
- 150g caster sugar
- 4 tbsp ground almonds
- 10 gelatine leaves
- 850ml double cream
- 1.2kg hulled ripe strawberries, whizzed in a food processor and sieved to get about 900g purée
- 3 tbsp icing sugar
- Crystallised violets to decorate (available from janeasher.com)
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Method
- Bring the milk to a boil in a pan with the caster sugar and almonds. Reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow to cool a little.
- Put the gelatine in a small bowl of cold water for 5 minutes, then squeeze out any excess water and stir into the hot milk until dissolved.
- Mix in 600ml of the double cream and the strawberry purée, then pour into a 3 litre trifle bowl. Chill overnight until firmly set.
- To serve, lightly whip the rest of the cream with the icing sugar until it forms soft peaks, then spoon into a piping bag fitted with a medium star nozzle. Pipe cream rosettes around the edge of the bowl, then scatter with the violets. Serve immediately.
Nutrition
- 467kcals Calories
- 38.8g (22.7g saturated) Fat
- 4.8g Protein
- 26.2g (24.8g sugar) Carbs
- 1.1g Fibre
- 0.2g Salt
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