"End of Summer" Trifle
A Summer Trifle created by Chef Kenny using Warner's Lemon Balm gin
Recipe
Ingredients
For the sponge:
- 125g ground almonds
- 125g icing sugar
- 5 eggs
- 4 egg whites
- 35g plain flour
- 25g unsalted butter, melted
For the custard:
- 4 egg yolks
- 40g caster sugar
- 450ml milk
- 100ml double cream
- 40g plain flour (approx. 1 1/2 tbsp)
For the macerated blackberries
- 300g wild blackberries (or store bought)
- 50ml Warner's Lemon Balm Gin
- 50g caster sugar
For the whipped cream:
- 300ml double cream
- 60g caster sugar
- Zest of half a lemon
- Splash of Warner's Lemon Balm Gin (to taste)
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