Strawberry trifles by Gordon Ramsay
"Trifle is a proper pudding for a celebration and is perfect for serving a crowd. But trifles aren’t just for Christmas – this version is made with strawberries, elderflower and basil for a lovely taste of summer. It takes a bit of time and effort to put all the elements together, but it really is well worth it. You can leave out the gin if you are catering for children."
For the base:
- 8 boudoir biscuits or sponge fingers
- 1 tbsp gin
For the jelly:
- 450g fresh strawberries, quartered
- 125g caster sugar
- 180ml elderflower cordial, mixed with 70ml water to make 250ml
- 6 sheets of leaf gelatine
For the custard:
- 300ml double cream
- Seeds from 1⁄2 vanilla pod
- 3 large egg yolks
- 30g caster sugar
For the macerated strawberries:
- 25g caster sugar
- 250g strawberries, halved if large
- 1 tbsp good-quality balsamic glaze
- 2 fresh basil leaves, chopped
- Freeze-dried strawberries (optional)
- Fresh basil sprigs or leaves, shredded (optional)
Rest a sieve over a bowl, spoon in the strawberry mixture, then stir with a wooden spoon to extract the puréed juice.
Place the gelatine leaves in a small bowl of cold water and leave for about 3–5 minutes, until softened.
Pour the jelly into a large glass bowl or divide among individual glasses, then leave to set in the fridge for at least 3 hours.
Cook gently, stirring continuously, until the custard is thickened enough to coat the back of a wooden spoon (65–70°C); do not let it boil. Pour into a bowl, then cool quickly in the fridge.
Transfer the bowl or glasses to the fridge to chill briefly.
Many thanks again to Gordon Ramsay for sharing this scrumptious trifle recipe! Recipe extracted from Bread Street Kitchen by Gordon Ramsay, published by Hodder & Stoughton.