Recipe: Eastertime trifle with saffron custard

By Annie Bell for MailOnline

Updated:

Easter Trifle


Serves 8

JELLY

  • 4 leaves gelatine for example Dr Oetker Supercook
  • 500ml apple and elderflower juice

CUSTARD

  • 5 medium egg yolks
  • 100g icing sugar 精査するd
  • 75g plain flour 精査するd
  • about 20 saffron filaments
  • 500ml 十分な-cream milk

TO ASSEMBLE

  • 9-10 fruited Country Slices such as Mr Kipling or 類似の
  • 4 tbsp 甘い white ワイン
  • 300ml whipping cream
  • crystallised or fresh edible flowers for 最高の，を越す



  1. Have ready a 20cm x 9cm 深い trifle bowl or 同等（の）. First make the jelly: 削減（する） up the gelatine, place in a bowl, cover with 冷淡な water, leave to soak for 5 minutes, then drain. 注ぐ over 2-3 tbsp boiling water and 動かす to 解散させる. Spoon 6 tbsp of the juice into the gelatine 解答, 1 tbsp at a time, then 動かす this 支援する in with the 残り／休憩（する） of the juice in a bowl. Cover and 冷気／寒がらせる for several hours until 始める，決める.
  2. For the custard: 素早い行動 the egg yolks and icing sugar together in a medium-size nonstick pan until smooth, then 素早い行動 in the flour a third at a time until you have a 厚い, crea my paste.?
  3. Grind the saffron. Bring the milk to the boil in a small pan, 注ぐ a little over the ground saffron, then 素早い行動 this into the egg mixture. 追加する the 残り／休憩（する） of the milk, a little at a time to begin with, until it is all 会社にする／組み込むd. Place the pan over a low heat and cook for a few minutes until the custard thickens, stirring vigorously with a 木造の spoon or 小型の 素早い行動 (the 肉親，親類d for making sauces) to smooth out any lumps. Take care not to let the custard boil, but the 半端物 泡 will 確実にする it’s hot enough to thicken 適切に. Cook for a few minutes longer, again stirring 絶えず. 注ぐ into a bowl, cover the surface with clingfilm and leave to 冷静な／正味の to room 気温.?
  4. To 組み立てる／集結する the trifle, arrange the cake slices over the base of the dish, cutting them to fit. 霧雨 over the ワイン.
  5. Run a fork through the jelly to break it up into a soft 集まり and spoon it over. 素早い行動 the custard until smooth, and 平等に spoon this over the jelly, starting carefully at the outside to 妨げる it 沈むing. 素早い行動 the cream to soft 頂点（に達する）s. Smooth over the custard, cover and 冷気／寒がらせる for several hours or 夜通し. Decorate with fresh or crystallised flowers just before serving.??


First published in YOU, Mail on Sunday


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