We are back to cold and gloomy weather, so for those of you who are missing summer, here is a recipe that might cheer you up:
You will need:
- 6 wine glasses
*1 sachet Hartley’s Strawberry Jelly
*400 ml whole milk
*300 ml double cream (150 ml for the custard, 150 ml for whipping)
*2 egg yolks
*100 g sugar
*3 tbsp cornflour
*punnet of strawberries
*Madeira slice (I’ve used a few pieces from a 295 g store-bought cake)
- Jelly: To make the jelly, follow the instructions on the back of the sachet. While the mixture cools, slice the strawberries lengthwise (fairly thick slices), about 2 strawberries per glass.
- When the jelly mixture is ready to be used, fill each glass about 1/4 up. Cover and leave in the fridge to set for a few hours.
- Custard *recipe adapted from BBC Good Food*: Add the egg yolks, sugar, cornflour and vanilla extract to a bowl and mix well, using a hand whisk, until the mixture turns a lighter shade.
- Put the milk and 150 ml double cream in a saucepan and leave on medium heat until simmering. Remove from the heat and combine with the egg mixture, whisking continuously until fully incorporated.
- Return to the hob and, on low heat, whisk until the mixture starts to thicken, then once again remove from the hob and leave to cool.
- Whipped cream: Whisk the remaining 150 ml of double cream with 1 tsp vanilla extract and sugar. It’s up to you how sweet you want the cream, but since the jelly and custard are both sugary, I have only added one (scraped) tablespoon of sugar 🙂
- Assembly: Cut 12 medium-sized slices of Madeira cake and add 2 to each glass on top of the jelly. Next, divide the custard between the 6 glasses, making sure they have roughly equal amounts.
- Pipe the whipped cream into each glass using an ‘open star’ nozzle, then decorate with dark chocolate and whole strawberries.
Chill until ready to serve.