Name: Wild Strawberry Trifle
Cuisine: United Kingdom
Ingredients: 550 ml / 19 fl oz double cream; 1 tsp cornflour; a little dry sherry; about 115 g / 4 oz caster sugar; 150 g / 5 oz caster sugar; 1 vanilla pod, split; 25 g / 1 oz flour; 125 g / 4½ oz caster sugar; 4 leaves of gelatine; 450 g / 1 lb strawberries; 6 sprigs of basil; 8 large firm ripe strawberries, halved; 6 black peppercorns; 250 ml / 9 fl oz whipping cream, whipped until firm; 200 g / 7 oz caster sugar; 375 ml / 13 fl oz fruity red wine, ideally a Beaujolais; about 115 g / 4 oz wild strawberries (fraises de bois), or small cultivated strawberries, to decorate; 4 eggs; 1 leaf of gelatine; 125 g / 4½ oz flour; 9 egg yolks

Preparation info

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

a little dry sherry
8 large firm ripe strawberries, halved
250 ml /

Method

First make the sponge: preheat the oven to 150°C/300°F/gas 2 and line a baking sheet with baking paper. Beat the eggs and sugar together until completely aerated and light. Sift in the flour and cornflour, spread on the prepared baking sheet to make a layer about 1 cm /

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Wild Strawberry Trifle

Ingredients

Method

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