LM Trifle... fresh strawberries with raspberry jelly, vanilla creme patisserie, madeleines, dollops of double cream and luscious clouds of glazed Italian meringue lovingly placed in one of my favourite 1930's green depression glass dessert bowls and presented to my gorgeous girl for her 18th birthday and 1st year at University.
Here's what you need:
250g strawberries
300ml double cream
1 quantity of raspberry jelly (see recipe below)
1 quantity of creme patisserie (see recipe below)
Enough madeleines to cover your bowl or mini madeleines for individual glasses (recipe below)
1 quantity of Italian meringue (see recipe below)
1 blow torch
Raspberry Jelly
3 gelatine leaves (gold strength) (soaked in cold water for 5 minutes)
115g caster sugar
250ml water
225g frozen raspberries
Heat sugar, water and 80g of the raspberries in a small saucepan until the sugar has dissolved. Squeeze out the water from the gelatine leaves and add to the saucepan. Blend with a stick mixer. Ensure gelatine is fully dissolved before adding the remaining frozen raspberries. Pour into a large fancy dessert bowl or into individual fancy glasses. Cover the surface with cling wrap and refrigerate.
Vanilla Creme Patisserie
450ml milk
Seeds from 1 vanilla bean
50g egg yolks
50g caster sugar
50g cornflour
50ml milk (extra)
25g softened butter
1 drop of egg yellow food colouring (if desired)
In a medium saucepan, bring the milk, food colouring (if desired) and vanilla seeds to the boil.
In a bowl, mix the sugar, cornflour and eggs and slowly pour in the extra milk whilst mixing. Sieve to remove any lumps. You have just made the egg mix.
Pour some of the boiling milk into the egg mix then pour the hot egg mixture into the boiling milk. Turn on the stove and reheat until it reaches 80 degrees celsius. Take off the heat and beat in the soft butter. Pour the custard into a stainless steel container, place cling wrap over the surface and refrigerate until firm. If it becomes too solid, put it into a bowl and use a hand mixer to make it soft and luscious again.
Madeleines
80g sugar
2 eggs
120g plain flour
25g milk
60g butter (melted)
3g baking powder
Preheat a conventional oven to 190 degrees celsius and grease the madeleine moulds. Alternatively you can use patty pan tins.
In a large mixing bowl, whisk the sugar and eggs. Sift in the flour and stir to incorporate. Add the milk and the melted butter. Lastly, add the baking powder and stir gently to combine.
Pour into the madeleine moulds and cook for approx. 7 minutes or until golden and turn out onto a cake rack to cool. Store in an airtight container.
Italian Meringue
150g sugar
37g water
60g egg whites
Place the egg whites into a bowl of a stand mixer with a whisk attachment. Heat the sugar and water in a small saucepan. When the syrup reaches 118 degrees celsius remove from heat and pour into the egg whites. Whisk on high speed until the meringue is thick and glossy. Remove from bowl and place into a piping bag with a large star nozzle.
Assembly
Remove raspberry jelly from fridge. Wash, dry and slice 250g strawberries so that they look like love hearts. Place strawberries on top of the jelly and against the side of the bowl or glass in a single layer to create a decorative border.
Dollop a thin layer of creme patisserie over the jelly and against the strawberries. Place the madeleines on top. Cover with the remaining creme patisserie.
Next dollop a thin layer of double cream.
Pipe the Italian meringue on top and using the blow torch glaze to your liking.
No idea what Jaime put in his trifle but my girls absolutely loved this. Just a word of warning though, keep your portion sizes small as it's very rich - enjoy!
p.s my daughters joined in on the fun and decided to assemble their own individual glasses. Here's how they turned out.
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