Fast Ed's Roasted Strawberry and Elderflower Trifle with Kir Royale Jelly
Fast Ed's Roasted Strawberry and Elderflower Trifle with Kir Royale Jelly. Preparation time: 20 minutes + 2 hours chilling. Cooking time: 40 minutes. Serves: 4
Ingredients
- 4 gelatine leaves
- 2 cups sweet sparkling wine
- 2 Tbsp crème de cassis
- 4 punnets strawberries, hulled
- 1½ cups icing sugar, sifted
- 1 tsp red wine vinegar
- zest and juice of 1 orange
- 2 Tbsp elderflower cordial
- 300g mascarpone
- 300ml thickened cream, whipped to soft peaks
- 1 tsp natural vanilla extract
- 16 sponge finger biscuits
- ½ cup vanilla custard
Method
- Preheat oven to 180°C. Soak the gelatine leaves in cold water for 3 minutes. Warm one cup sparkling wine, then squeeze out the gelatine and whisk in to dissolve. Mix in the remaining sparkling wine and crème de cassis, then chill for 2 hours, until set. Use a small sharp knife to dice into cubes.
- Toss the strawberries in one cup icing sugar, vinegar, zest and juice then put in a roasting pan. Bake for 40 minutes, until softened and beginning to darken on top. Transfer to the KitchenAid Magnetic Drive Blender with the elderflower cordial and pulse until a coarse paste forms.
- Stir the mascarpone, cream, vanilla and remaining sugar together. Arrange on plates with the strawberry sauce, mascarpone mixture, custard and jelly.
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