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Milly's Summer Catalogue

Catalogue 2018 - Strawberry & Rhubarb Trifle

Serves:  8-10


Ingredients


2 Chips strawberries (500g), hulled.
4 Tablespoons caster sugar.
8 Thin stems rhubarb, trimmed and cut into short lengths.
2 Teaspoons powdered gelatin.
225g Trifle sponge cake, cut into about 2.5cm squares.
6 Tablespoons sweet Sherry or Grand Marnier.
600ml Good quality custard.


To decorate.
300ml cream, whipped.
1 teaspoon vanilla extract.
Strawberries, hulled and quartered.
Mint leaves.Icing sugar for dusting, optional.

Method


Place the strawberries, caster sugar and 80ml water in a heatproof bowl. Place bowl over a saucepan of gently simmering water. (The bowl should not touch the water).
Stir to combine then cover the bowl with foil and cook for about 30 minutes until the strawberries soften. Add the rhubarb, cover and cook for a further 30 minutes until the rhubarb is tender. Remove from the heat.
Place a little cold water in a small ramekin. Sprinkle over the powdered gelatin – it will form a sponge. Place the ramekin in a saucepan with a little gently simmering water. Allow the gelatin to become liquid but before careful not to let it get too hot. Carefully remove the ramekin from the simmering water. Pour the liquid gelatin into the strawberry and rhubarb and stir to combine. Leave to cool and begin to set.
Arrange half of the sponge squares in the glass bowl and drizzle with half of the alcohol. Spoon over half of the strawberry mixture. Repeat once more. Pour the custard over the trifle. Cover the bowl and chill for about 1 hour or until ready to decorate and serve.
To decorate – stir the vanilla extract through the whipped cream and spread over the trifle. Decorate with strawberries and mint leaves. Dust with icing sugar, if wished.