Who doesn’t love a trifle? This retro classic can be brought bang up to date with individual portions, and we couldn’t resist decorating ours with dainty edible borage flowers – direct from the Secret Herb Garden gardens! This recipe was made at the Secret Herb Garden, photography by Oh! Taste.
3 egg yolks - 100g sugar - 50ml milk - 3 cardamom pods - 400ml double cream - 2 tsp vanilla essence - 150g fresh raspberries - 135g raspberry jelly - 300g Madeira cake - whisky - flaked almonds
Heat the milk, 200ml of the cream, cardamom pods and vanilla to just below boiling point, then take off the heat to infuse for 10 minutes.
Whisk the egg yolks and sugar together until pale and thick, then remove the cardamom pods from the hot cream and milk, and slowly pour onto the eggs and sugar, whisking as you go.
Transfer the custard back in to the pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. Remove from the heat and allow to cool before transferring to the fridge.
In addition to the custard, you will need to: make a simple raspberry jelly using jelly mix combined with fresh raspberries, grill the flaked almonds until golden, and whip the remaining 200ml of double cream until you have soft peaks.
Assemble your trifles by layering slices of Madeira at the bottom of a glass or bowl, and sprinkle with whisky. Layer the jelly, custard and whipped cream on top, and finally, decorate with flaked almonds and edible flowers.
Makes 4 individual trifles or 1 large trifle