Redcurrant and Raspberry Sherry Trifle
- 8 Sponge cakes
- Raspberry jam
- 4 Shots of dry sherry
- 100g Redcurrants
- 100g Raspberries
- 250ml Grape juice
- 2 Sheets gelatine
- 250ml Milk
- 3 Egg yolks
- 100g Sugar
- 1 Vanilla pod
- 25g Cornflour
- 150ml Double cream
- 50g Flaked almonds
- 1 tbsp. Butter
Soak the gelatine in cold water for at least 10 minutes.
Slice the sponge cakes in half and spread with raspberry jam to make a sandwich. Press them into the bottom of a glass and pour a shot of sherry on top of them.
Put some redcurrants and raspberries on top of the sponge, saving some redcurrants to garnish at the end. Take the gelatine from the water, and heat together with the grape juice. Once dissolved, let cool, then pour over the fruit. Put in the fridge to set.
Now make a custard. Beat the egg yolks in a large bowl and add the cornflour. Scrape the seeds of the vanilla pod into the milk, then add the pod itself and heat the milk until it just starts to boil. Remove the pod, then pour the milk gradually into the eggs, whisking all the time. Add a little sugar (around 25g), then pour back into the pan on a very low heat until the mixture thickens. Pour the custard through a fine-meshed sieve into a jug.
Once the jelly has set, pour the custard over the top of it. Leave in the fridge once again to set.
Whip the double cream with a little sugar (around 25g) until it thickens. Put into a piping bag. Once the custard has set, pipe the cream on top of it.
Add the flaked almonds to a frying pan with the butter and the remaining 50g of sugar. Heat until the sugar caramelises and starts to harden. Once cool, break into small pieces and use to garnish the trifle along with a sprig of redcurrant.