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Ingredients

• 4 free-range eggs
• 125 g caster sugar
• 125 g self-raising flour
• 1 tsp cornflour

• 500 ml double cream
• 1 vanilla pod, split, seeds scraped out
• 9 free-range egg yolks
• 25 g plain flour
• 150 g caster sugar
• 1 leaves of gelatine, soaked in cold water until softened

• 375 ml fruity red wine, such as Beaujolais
• 200 g caster sugar
• 6 sprigs fresh basil
• 6 black peppercorns
• 4 leaves gelatine, soaked in cold water until softened

• 450 g strawberries, hulls removed
• 115 g caster sugar

• splash dry sherry
• 8 large strawberries, hulls removed, halved
• 250 ml whipping cream, whipped to stiff peaks
• 115 g wild strawberries, (fraises de bois), to decorate

Description

Matthew Fort Cooks Up A Taste Of British Summer With Paul Heathcote’s Trifle Recipe

UK TV