Sunday, 5 August 2012

Well done Team GB!

Wow!!! What an amazing weekend Team GB have had - I am feeling very proud to be British this weekend!

So in celebration of all our medals here is a very patriotic pudding! Enjoy! x

Red White and Blueberry Trifle!

500 g all-butter Madeira cake
500 g fresh strawberries
200-400 g fresh blueberries or seedless black grapes
200 ml berry five fruit blend fruit juice
500 ml double cream
1 pot (450 g) creamy strawberry yogurt  

Place Madeira cake on Large Grooved Cutting Board; cut cake into 2.5-cm
cubes using Chef’s Knife. Set aside.
Set two or three strawberries aside for decoration.
Hull remaining strawberries using Core & More; cut into quarters using Utility Knife

In Classic Batter Bowl, combine remaining strawberries and the fruit juice; stir gently using Small Mix ‘N Scraper®.

Pour cream into Stainless 4-Litre Mixing Bowl; whip until cream forms medium-firm peaks.

Spoon some of the whipped cream into Easy Accent® Decorator fitted with open star tip (so decorator is about ¼ full); set aside.

Add strawberry yogurt to remaining cream and fold together until combined using Mix ‘N Scraper 

To assemble trifle, place one-third of the cake cubes into Trifle Bowl.
Top with one-third of the strawberry and juice mixture and one third of the remaining blueberries, pressing down lightly.
Top with one-third of the yogurt mixture, spreading evenly.
Repeat layers twice, spreading last layer evenly.
Grate a little chocolate over the top using the Microplane grater and then decorate with a few swirls of cream and top with the strawberries. (Alternatively be creative and decorate a flag design as in the picture using strawberries and blueberries and whipped cream)
Serve immediately or refrigerate until ready to serve.

Chef’s corner
This trifle is best served on the day it is made. It can be served immediately or it can be refrigerated until you are ready to serve. If making the trifle in advance, once made, refrigerate the trifle for a maximum of 4–6 hours for best results. You may like to whip the cream in advance. Once whipped, keep the cream refrigerated until you are ready to use it. The strawberries can also be hulled in advance, if desired.  

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