Berry Trifle Pots
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Ingredients
for
6
- For the custard
- 1 cup milk
- ¼ cup cream
- 3 Tbsps sugar
- 1 ½ Tbsps Corn starch
- 1 tsp vanilla extract
- 1 egg yolk
- In addition
- 1 ⅔ cups mixed Berry (strawberries, raspberries and redcurrants)
- 1 tsp powdered sugar
- 1 thin Sponge cake (base)
- 6 tsps Maple syrup
- 2 tsps brown sugar
- Red currant (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Citrus juicer, 1 Measuring cups
Preparation steps
1.
Put the milk, cream (apart from 3 tbsp), sugar and vanilla extract into a pan and bring to the boil. Mix the 3 tbsp cream smoothly with the cornflour and stir into the boiling mixture. Return to the boil briefly, then set aside and bind with the egg yolk.
2.
Wash and sort the berries, hull the strawberries and cut into small piece. Mix the berries with the icing sugar.
3.
Cut circles from the sponge base to fit the glasses. Use the rest of the sponge base for another purpose. Divide the mixed berries between the glasses and cover with a circle of sponge. Divide the custard between the glasses and chill for at least 2 hours.
4.
To serve, drizzle with maple syrup and sprinkle with sugar. Briefly caramelise the surface with a blowtorch and garnish with bunches of redcurrants.
