Cooking Instructions
- 1
For the Custard divide the egg White from the egg yolk and then when all 4 egg yolks are in a medium Saucepan - then mix together with a Wooden Spoon and then add the 100g of White Sugar - mix - and then add the Cornflour - mix - and then pour 600ml of cold Pasteurized Cow Milk over the top within that Saucepan and then keep stirring with the Wooden Spoon on the lowest hob heat - keep stirring until thick
- 2
Place 600g Strawberries in a Saucepan and keep 200g aside. Add 100g of White Sugar too the 600g Strawberries and then add as much as 1Lt. / 1000ml of cold water and then bring too the boil and then simmer - stir with a Wooden Spoon etc. Place 4 Gelatine Leaf in cold water within a large mixing bowl and let stand for 5 minutes and then add too the hot Strawberry Soup - stir - and then turn the hob heat off
- 3
Use the large whisk Attachment of your Kenwood Food Mixer etc. and then automatically whisk on full speed until very thick, but not too thick so that it becomes like butter - no need too remove the thick Cream from the Kenwood Food Mixing Bowl - just add your cold cooked Custard over the top and then add your Shop bought Trifle Sponges or fruit Syrup infused Trifle Sponges and then add your thickened Strawberry Soup over the top - or jelly. Add the other Strawberries too garnish
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