Strawberry Trifle
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tsps
Unflavored Gelatin1 tbsp
Sugar (confectioner's)2.5 cups
Whole Milk1 cup
Cornstarch1 pinch
Kosher Salt2 tbsps
Unsalted Butter1 tbsp
Vanilla Extract3 cup
Heavy Cream1 tsp
Orange ExtractDirections:
1
Special equipment: Six 6- to 8-ounce clear glass or plastic wide-mouthed tumblers For the strawberries: Put the gelatin in a medium mixing bowl
2
Bring 1/2 cup water to a boil in a small pot, then pour it over the gelatin, whisking until smooth
3
Add the strawberries and sugar, mixing and coarsely mashing until the most of the strawberries are broken up
4
Refrigerate until the mixture is cold and slightly thickened, about 1 hour
5
For the custard: Combine the milk, sugar, cornstarch and salt in a medium saucepan
6
Bring to a simmer over medium-high heat, whisking constantly; simmer, whisking, until thick, 2 minutes
7
Stir in the butter and vanilla, then strain through a fine-mesh sieve into a bowl
8
Cover the surface directly with plastic wrap or wax paper, and refrigerate until cool
9
To assemble: Put a layer of angel food cake cubes in the bottom of six tumblers; be careful not to press down too hard
10
Divide half of the strawberry mixture among the tumblers
11
Follow with half of the custard over the strawberry layer
12
Repeat all three layers
13
Beat the cream with the confectioner's sugar until it holds soft peaks
14
Add the orange extract
15
Spoon whipped cream on top of the trifles
16
Garnish with mint sprigs