It's no trifling matter. This is the Trifle of celebration. Take a spoon and enjoy a Lyre's Strawberry, Peaches and Cream Trifle with Amaretti Custard.
Strawberry Jelly
Ingredients
- 750g fresh strawberries
- 150g caster sugar
- 100mL water
- 30mL lemon juice
- 12g gelatine
Method
- Begin by boiling a saucepan of water on the stove. Combine the strawberries, sugar, water and lemon juice in a large steel bowl and cover tightly with cling film.
- Place the bowl on top of the saucepan of water and simmer for 1 hr. Be sure not to let the saucepan boil dry!
- Strain the strawberries and liquid through a fine strainer keeping the syrup separate.
- Add the gelatine to the warm strawberry syrup and set in a container in the fridge.
*The cooked strawberry pulp can be turned into a jam for another use by re boiling the pulp with some more sugar and blending
Olive oil Sponge with Lyres Orange Sec
Ingredients
- 5 whole eggs
- 150g caster sugar
- 50mL olive oil
- 150g plain sifted flour
- 12g gelatine
- 30mL Lyre's Orange Sec
Method
- Place eggs in mixing bowl with whisk attachment and whisk on high for 3 min until pale. Add sugar and continue whisking on high for a further 2 min.
- Continue whisking on high and pour olive oil into mixture very slowly in a thin constant stream until all combined.
- Remove bowl from mixer and carefully fold in the sifted flour in 3 batches being careful to avoid lumps.
- Pour sponge mix into baking tray lined with baking paper and cook for 20 min at 160 degrees until skewer comes out clean.
- Rest sponge for 5 min before gently brushing the triple sec over the sponge using a pastry brush till absorbed. Refrigerate.
Lyres Amaretto Custard
Ingredients
- 150mL milk
- 350mL cream
- 150mL Lyre's Amaretti
- 6 egg yollks
- 150g caster sugar
- 110g caster sugar
- 10g cornflour
- 20mL milk
Method
- In a saucepan heat milk, cream and amaretto. Do not boil.
- Meanwhile in a mixer with a whisk attachment, whisk egg yolk and sugar for 5 min until pale and thick.
- In a small bowl mix cornflour and 20ml milk until combined and set aside.
- Pour hot amaretto cream into the mixing bowl of egg yolk and sugar and then add cornflour mixture.
- Whisk to combine and return contents to a clean saucepan and cook on moderate to low heat for about 15 min stirring constantly until mixture starts to thicken.
- It is important to stir constantly so the custard doesn't burn and scramble in the saucepan.
- Remove from heat and pass custard through a strainer into a jug for pouring later.
