- May 2011
- Serves 12 as part of a buffet
- Takes 15 min to make, 5 minutes to cook, plus overnight setting
Another modern take on an old classic that shows off seasonal strawberries to their best – in a wibbly, wobbly blancmange.
- 38.8g (22.7g saturated)
- 26.2g (24.8g sugar)
- 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)
- 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.
Make this the day before, then add the piped cream and sugared violets before serving.
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