Free-form Berry Trifles With Lemon Syllabub

By Valli Little

Cooking Free-form berry trifles with lemon syllabub step by step details? If you are looking cooking tips for Free-form berry trifles with lemon syllabub you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

All you have to do is throw all your ingredients of Free-form Berry Trifles With Lemon Syllabub

  1. 2 lemons
  2. 100ml sweet white wine (a dessert wine such as botrytis semillon)
  3. 2 1/2 tablespoons caster sugar
  4. 150ml thick cream
  5. 4 slices (about 1.5cm-thick) sponge cake
  6. 200g lemon curd*
  7. 150g blueberries
  8. 1 vanilla bean, split, seeds scraped
  9. 300ml thin cream
  10. 3 egg yolks
  11. 40g caster sugar
  12. 2 teaspoons cornflour

The instruction how to make Free-form Berry Trifles With Lemon Syllabub

  1. Grate the rind of 1 lemon and squeeze the juice from half of it. Mix with half the wine and 1/2 tablespoon of the sugar in a bowl. Cover and leave overnight. The next day, whip the cream until thick. Strain the lemon mixture, then slowly fold into the cream. Cover and refrigerate the syllabub until required.
  2. To make the vanilla custard, place vanilla pod and seeds in a saucepan with cream, heat to scalding point, then remove from heat. Place egg yolks, sugar and cornflour in a bowl, and beat with a whisk until combined. Remove the vanilla pod from cream, then pour the cream over the egg mixture. Beat together, return to the saucepan and cook, stirring, over low heat until thickened. Dont boil. Pour into a jug, cover with plastic wrap to prevent a skin forming, and cool. Keep refrigerated until required.
  3. To make the candied lemon zest for garnish, use a zester to form long, fine strips of peel from remaining lemon. Place remaining sugar in a saucepan with 1/2 cup water and stir over low heat until sugar dissolves. Add the strips of lemon, cook for 5 minutes or until the lemon is sticky and caramelised. Allow to cool.
  4. To serve, divide custard between plates. Place a slice of sponge on the custard, drizzle with remaining wine and place a spoonful of curd on top. Finish with a dollop of syllabub, some blueberries and candied lemon zest.

Nutritions of Free-form Berry Trifles With Lemon Syllabub

fatContent: 811.883 calories
saturatedFatContent: 48 grams fat
carbohydrateContent: 29 grams saturated fat
sugarContent: 79 grams carbohydrates
fibreContent: 57 grams sugar
proteinContent:
cholesterolContent: 11 grams protein
sodiumContent: 320 milligrams cholesterol

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