Strawberry Trifle
Ingredients:
1 Sachet Pearce Duff's Strawberry Blancmange
1 Pint (568ml) Milk
35g Sugar
1 Packet of Strawberry Jelly (to make 1 pint)
1 Pint (568ml) Water
Savoiardi Biscuits/Sponge Fingers
Fresh Strawberries, washed, hulled and halved
300ml Whipping Cream
Method:
1. Reserve a handful of strawberries, and then place the rest with the sponge fingers into a large trifle bowl (approximately 2 litre) or share between individual serving dishes if preferred.
2. Prepare the jelly mix as per pack instructions, pour over the sponge fingers and strawberries, and allow to set.
3. Empty the contents of the blancmange sachet into a bowl, then add the sugar plus 3 tablespoons of the milk and mix to form a paste.
4. Take the remaining semi-skimmed milk and heat in a saucepan until warm.
5. Add the warm milk to the paste, mix and return to the saucepan and bring to the boil, stirring continuously.
6. Once boiling, reduce the heat and gently simmer for 1 minute then remove from heat and allow to cool to room temperature. Stir regularly to prevent a skin forming on the surface.
7. Once cooled, poor over the set jelly and place in the refrigerator to firm.
8. Using an electric whisk, whip the cream for 3-4 minutes until firm peaks form.
9. Top the trifle with the whipped cream and finish with the remaining strawberries.
