Strawberry Elderflower Trifle Recipes
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY AND ELDERFLOWER TRIFLE
Make and share this Strawberry and Elderflower Trifle recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put the Swiss roll in a little bowl. Sprinkle on 4tbsp presse or juice. Add most of the strawberries.
- Break the jelly up and put in a measuring jug. Make up to 300ml with boiling water. Stir until dissolved. Add the rest of the presse or juice and make up to 550ml with ice cubes. Stir until dissolved and pour over the trifle base. Chill until set.
- Put the yolks, sugar and custard powder in a bowl and whisk until smooth. Heat 300ml cream and the milk until very hot but not boiling. Pour on to the egg mixture, whisking. Return to the pan and cook over a very low heat, stirring all the time, until it thickens - don't boil. Stir in the vanilla. Pour in a bowl, cover the surface with clingfilm and leave to cool.
- Once cooled, spread it on top of the jelly and chill. Whip the remaining cream and spread on. Decorate with the nuts and berries.
Nutrition Facts : Calories 384.5, Fat 34.2, SaturatedFat 19.3, Cholesterol 191.2, Sodium 47.2, Carbohydrate 16.6, Fiber 1.7, Sugar 9.4, Protein 5.2
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- To make the jelly, put the strawberries into a pan with the sugar and 1 tablespoon of water. Cover and cook gently until soft, about 8 minutes. Pour into a blender and blitz until smooth (or use a stick blender in the pan).
- Weigh out 250ml of this juice and mix with the diluted elderflower cordial, reserving the remaining strawberry juice to use for soaking the boudoir biscuits.
- Meanwhile, pour the strawberry and cordial mix into a saucepan, and bring to the boil. Remove from the heat. Squeeze out the gelatine and add to the saucepan, whisking well until it is completely dissolved.
- To make the custard, pour the cream into a saucepan, add the vanilla and bring to the boil over a medium heat. Put the egg yolks and sugar into a heatproof bowl, and stir using a spatula.
- Pour half of the cream onto the egg-yolk mix, stirring constantly, then return the mixture to the remaining cream in the pan, stirring as you go. Cook gently, stirring continuously, until the custard is thickened enough to coat the back of a wooden spoon (65–70°C); do not let it boil.
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