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Cooks' Ingredients Dill Leaves20g
20gItem price
80pPrice per unit
40p/10gA favourite summer tipple turned into a refreshing pud. Serve in jam jars for a playful twist.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
First, make the Pimm’s jelly. Place the gelatine sheets into a small bowl and cover with cool water. Allow to soften completely, around 5 minutes.
Heat the apple juice in a saucepan with the sugar until steaming, but don’t allow it to boil. Remove from the heat and stir in the softened gelatine, one sheet at a time. Mix in the Pimm’s and chopped mint.
Divide strawberries between the glasses or jam jars and pour over the jelly mixture, then place into the fridge to set for at least 2 hours. If you’re stretched for time, freeze the jellies for 30 minutes instead.
While the jellies set, make the custard. In a jug, whisk together the sugar, cornflour, vanilla, eggs and egg yolk until smooth. Heat the milk and cream in a saucepan until steaming but not boiling. Gradually pour this over the egg mixture, continuously whisking until blended. Return the mixture to the saucepan and heat gently, stirring until thickened. Whisk the custard until it is thick and creamy, then pour into a bowl, cover with clingfilm and chill until cool.
Whip the cream for the topping until it forms soft peaks. Divide the cooled custard between the glasses or jars on top of the jellies, and then spoon over the cream. Garnish each trifle with a piece of cucumber and a mint leaf, and chill until ready to serve.
If you like a layer of cake in your trifle, buy a Waitrose Madeira Loaf Cake and use a round cutter to cut circles to place them between the layers.
Typical values per item when made using specific products in recipe
Energy | 2,600kJ/ 627kcals |
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Fat | 51.7g |
Saturated Fat | 31.1g |
Carbohydrates | 31.7g |
Sugars | 23.9g |
Fibre | 0.5g |
Protein | 8.7g |
Salt | 0.3g |
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