Blueberry, gin and lemon trifle | EUROtoday

METHOD

Leave the gin, limoncello, lemon juice and zest in a small bowl for a few hours, to flavour the booze.

Make the custard so it has time to chill. Bring the milk, cream, vanilla pod and seeds to a mild simmer in a heavy-bottomed pan.Meanwhile, beat the yolks, sugar and cornflour collectively.

Discard the vanilla pod from the recent milk, then pour it slowly on to the yolk and sugar combination, stirring continually.

Pour the custard again right into a clear pan over a medium-low warmth. Stirring, warmth till it coats the again of a wood spoon (you want it to be fairly thick for trifle, and it’ll thicken because it cools).

Pour right into a jug, put cling movie on the floor and permit to chill.

In a pan, convey the lemon juice and sugar for the berries slowly to the boil, stirring to assist the sugar dissolve. Bubble for a few minutes till syrupy.

Add the blueberries and prepare dinner very briefly, till they begin to stain the syrup. They ought to soften however nonetheless hold their form. Set apart to chill.

Mix the gin, limoncello and sugar collectively for the sponge. Stir till the sugar has dissolved.

Cut the sponge into slices. Spread each with lemon curd. Line the underside of a glass bowl with the cake then pour over the gin and limoncello combination that you just’ve simply made, soaking the cake.

Spoon the fruit and its juice over the cake – leaving sufficient apart to spoon excessive later – then pour the cooled custard on high. Cover with cling movie and chill for a number of hours to set.

Make the syllabub. Beat the cream slowly with an electrical mixer till it begins to thicken. When it’s simply holding its form, add the sugar and slowly trickle within the lemon-infused booze, beating till the syllabub is in thick folds.

Spoon over the trifle, cowl and chill.

Drizzle over the remainder of the berries and their juice earlier than serving.