Rhubarb, elderflower and strawberry trifle
Poached Rhubarb
Ingredients
4 stalks rhubarb
4 tablespoons grenadine
2 heads elderflower
100g castor sugar
150ml water
Recipe
Simmer the grenadine, water, sugar and elderflower until sugar has dissolved. Allow to infuse for 2 hours and strain.
Chop the rhubarb and place in a baking dish.Pour over the syrup, cover with a piece of parchment paper and cook for 20 minutes at 180oc.Cool.
Strawberry and elderflower jelly
Ingredients
250g strawberries
150ml water
4 tablespoons elderflower cordial
4 sheets gelatine, soaked in cold water for10 minutes
50g sugar
Recipe
Simmer the sugar, cordial and water until the sugar has dissolved. Add the soaked gelatine and blend to a puree. Pour into plastic dish brushed lightly with oil and lined with cling. Chill until set.
Custard
Ingredients
4 egg yolks
75g castor sugar
10g plain flour
15g cornflour
250ml wholemilk
1 teaspoon vanilla extract
Recipe
Whisk the yolks, sugar, corn flour and plain flour together. Scald the milk and vanilla and pour over yolk mixture and whisk. Return to pan and cook gently until thick, stirring all the time. Pour into a bowl and cover the surface with cling. Cool and chill.
Whisk 250ml double cream and 250g mascarpone together. Fold half into the custard.
12 boudoir biscuits
To Assemble –
Coarsely break 6 of the biscuit and place in a trifle bowl.
Add half the rhubarb.
Spread over half the custard cream and then slice up half the jelly.
Repeat and then pipe the remaining mascarpone cream on top.
