Custard and Fruit Trifle

7th April 2021

by matthew

Category Classical & MKD Recipes

Fat: 51.24g Protein: 4.52g CHO: 3.40g Kcal: 493 CLASSICAL 6.47:1 RATIO

Notes

Mo’s tip: This makes a good high fat dessert.
You can use other berries in place of strawberries but will need to adjust the amounts.
It does not taste eggy!!
The jelly part can be made and stored in a fridge for up to 5 days, just top with the custard and cream when needed.
It will keep for a further 2 days after completion.

Ingredients

90g Double cream
18g Egg yolk
32g Strawberries
2g Sugar free jelly crystals – MORRINSONS raspberry flavour
You will also need a little liquid sweetener.

Instructions

Dissolve the jelly crystals in 60mls of HOT water.
Slice the strawberries.
Put into serving dish with cooled jelly and leave to set.
Next make the custard: Mix 50g of the cream with 20g of water, place in a small pan and heat gently until hot then pour it onto the beaten egg yolk. Return to the pan and cook gently until it thickens, stirring ALL the time. Do not use a high heat or you may get scrambled egg!! Sweeten to taste with a few drops of liquid sweetener. Leave to cool.
When the custard is cool pour it on top of the jelly and return it to the fridge.
Whip the remaining 40g cream until just thickened.
Top the trifle with the cream which can be decorated if you reserve a little of the strawberries.

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Custard and Fruit Trifle