Tangy local rhubarb and strawberries nestled between a layer of creamy custard make this a unique spring trifle.
To make the custard, combine sugar, cornstarch and milk in a small saucepan and cook, while whisking, over medium-high heat until thickened and bubbly. Reduce heat and cook for another 2 minutes.
Whisk to break the egg yolks in a medium bowl. Stir a small amount of the hot milk mixture into the egg yolks to temper the yolks; then whisk in the remaining milk mixture. Return all to the saucepan. Cook over medium-low heat, stirring constantly, and bring to a gentle boil. Cook and whisk for another minute.
Remove from the heat and strain the mixture through a fine strainer into a bowl. Stir in the vanilla extract. Cover with plastic wrap directly on the surface of the custard. Place in the fridge to cool completely.
Beat the whipping cream with a hand mixer or stand mixer until stiff peaks form. Gently fold a third of the whipped cream into the custard until well mixed. Then fold in the remaining whipped cream. Keep the custard in the fridge until ready to use.
To make the compote, place the rhubarb, sugar, lemon zest, lemon juice and water into a small saucepan. Bring the mixture to a gentle boil over medium heat. Reduce heat to a simmer and cook, stirring occasionally, for 6-8 minutes or until rhubarb is tender and mixture is thickened.
Remove from heat and mix in the strawberries. Set aside and let cool completely
To assemble the trifle, in 6 of 4oz glasses, place a spoonful of custard on the bottom and followed by a few pieces of sponge cake. Spoon a layer of the rhubarb strawberry on top of the cake and followed by a generous spoonful of the custard. Repeat the layers one more time and chill in the fridge for at least one hour.
Garnish with strawberries and mint. Serve.
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Ingredients
Directions
To make the custard, combine sugar, cornstarch and milk in a small saucepan and cook, while whisking, over medium-high heat until thickened and bubbly. Reduce heat and cook for another 2 minutes.
Whisk to break the egg yolks in a medium bowl. Stir a small amount of the hot milk mixture into the egg yolks to temper the yolks; then whisk in the remaining milk mixture. Return all to the saucepan. Cook over medium-low heat, stirring constantly, and bring to a gentle boil. Cook and whisk for another minute.
Remove from the heat and strain the mixture through a fine strainer into a bowl. Stir in the vanilla extract. Cover with plastic wrap directly on the surface of the custard. Place in the fridge to cool completely.
Beat the whipping cream with a hand mixer or stand mixer until stiff peaks form. Gently fold a third of the whipped cream into the custard until well mixed. Then fold in the remaining whipped cream. Keep the custard in the fridge until ready to use.
To make the compote, place the rhubarb, sugar, lemon zest, lemon juice and water into a small saucepan. Bring the mixture to a gentle boil over medium heat. Reduce heat to a simmer and cook, stirring occasionally, for 6-8 minutes or until rhubarb is tender and mixture is thickened.
Remove from heat and mix in the strawberries. Set aside and let cool completely
To assemble the trifle, in 6 of 4oz glasses, place a spoonful of custard on the bottom and followed by a few pieces of sponge cake. Spoon a layer of the rhubarb strawberry on top of the cake and followed by a generous spoonful of the custard. Repeat the layers one more time and chill in the fridge for at least one hour.
Garnish with strawberries and mint. Serve.
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