Pour your lemon juice in with your strawberry puree and mix well. These next few weeks you’ll find me plucking freesias from nature strips and road sides, where they’ve sprung up without warning and flourished
I have plenty of friends that are vegetarian and open to vegan food, but none that are full crazy vegan so it's nice to go to play dates like this and chat with other people that are passionate about the same issues and plainly just "get it"
Sprinkle the toasted flaked almonds over the top of your trifle just before serving. Arrange half of the jam swiss roll slices over the base of a 3L serving bowl and top with ½ of the custard, half the fruit salad and peach slices, custard and cream. Place your trifle into the fridge for a minimum of 4 hours, or overnight if possible
Serves 6INGREDIENTS1 punnet strawberries 300 ml thickened cream2 teaspoons water 1 teaspoon gelatine1 tablespoon lemon juice2 egg whites 1/3 cup castor sugarBerries and mint for garnish METHOD Wash and remove the tops of strawberries, mash well
Final stage with cream. ) My second post on Trifle. Re-visiting my first post on Trifle which was published in April 2009. Everything done within 1 hour plus chilling time. Jelly Layera packet of Cottee's cold jelly - as per packet instructionstrawberries- washed and hulledCustard layer2-3 tablespoon of custard powder500 ml milk2 tablespoon of sugar (add more if you want to have the sweet custard)Mix custard powder with 1/4 of milk