Boozy Individual Trifles
Ingredients
CREME ANGLAISE
6 egg yolks
200g sugar
1 litre milk
1 vanilla bean
TRIFLES
2 punnets strawberries
1 punnet blackberries
1 punnet raspberries
10 sponge fingers or sponge cake cut into thin fingers
150ml cream sherry
150ml Grand Marnier
600ml cream
Description
Easy to put together and serve, these little individual trifles can be made ahead. On page 216-217 you will find a much grander trifle, but you can do these ones when you want to give everyone their own, and you don’t have quite as much time on your hands. I have use both cream sherry and Grand Marnier to make these really ‘boozy’, but you can substitute brandy or any other favourite liqueur.
Method
To make the cream anglaise, beat together the egg yolks and sugar until light and thick. Heat the milk with the vanilla bean in a heavy-based saucepan until it almost comes to a boil. Tip the hot milk onto the egg mixture in a bowl and stir well to combine. Rinse the pan that the milk was heated in, return it to the heat and strain the egg, sugar and milk mixture into the pan.
Carefully reheat the custard to thicken, stirring constantly until it coats the spoon. It’s important not to let this boil over or the mixture will curdle. If it does start to curdle around the edges, remove it from the heat immediately and whisk vigorously until it is smooth again. Set aside.
To assemble the trifles, pick over the berries and place several of each into individual bowls. Top with pieces of sponge fingers.
Tip one tablespoon of cream sherry and one tablespoon of Grand Marnier into each dish to soak into the sponge. Ladle about 100ml or six tablespoons of crème anglaise over the sponge in each dish.
Finally, whip the cream lightly and cover the top of the crème anglaise. Place half a strawberry on top to decorate. These trifles may be made ahead and refrigerated until needed.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
