strawberry and rhubarb trifle

It’s gorgeous and sunny outside and of course, sod’s law we’re stuck indoors preparing for a dinner party. Possibly the last time we’ll be having people over before the days turn dark and cold so we’ve decided to serve a trifle full of ripe summer fruit – fragrant english strawberries and sharp rhubarb, with layers of creamy amaretto custard and crumbled gingernuts. If you are not a fan of gingernuts (we’ve used daylesford organic‘s ginger snaps which have lovely bits of crystallised ginger in them) crumbled pound cake will work just as well, as will sherry in place of the almond liqueur.

Strawberry and Rhubarb Trifle with Amaretto Custard
serves 8

500g strawberries
275g rhubarb (trimmed and cut into ½-inch chunks)
40-50ml Amaretto or other almond-flavoured liqueur
1 and ½ cups of whole milk (about 375ml)
75g heavy or whipping cream
200g gingernut biscuits, crushed
40g cornstarch
1 large egg yolk
125g sugar
salt

Prepare custard: in saucepan heat 300ml of milk and 90g of sugar on medium just to boiling. Remove saucepan from heat. In medium bowl, with wire whisk, mix remaining ½ cup milk with cornstarch and pinch of salt until smooth; beat in egg yolk. Into yolk mixture stir small amount of hot milk mixture; gradually stir yolk mixture back into milk mixture in saucepan. Cook on medium until mixture thickens and boils, stirring constantly. Remove from heat and stir in liqueur. Pour custard into clean bowl. To keep skin from forming as it cools, press plastic wrap onto surface of hot custard. Refrigerate until cold, at least 3 hours.

While custard cools, in nonstick skillet, cook rhubarb, one-fourth strawberries (quartered), and remaining sugar on medium 18-20 mins or until mixture boils and thickens, stirring occasionally. Transfer to bowl. Cover and refrigerate until ready to use.

When ready to assemble: in bowl, beat heavy cream until soft peaks form. Gently fold whipped cream into chilled custard. In serving dish, place thin layer of biscuits as a base, then spoon over custard, then strawberry-rhubarb mixture, then fresh strawberries (cubed, or sliced as desired). Repeat as desired. Cover and refrigerate for at least 3 hours or up to 24 hours.

p.s. thanks everyone for making this a foodbuzz top 9!

    

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~ by gourmettraveller on September 12, 2009.