If you are in need of some inspiration to celebrate the Coronation in the best way possible (with food, of course) then look no further than Adam Handling's Strawberry and Ginger Trifle! A celebrated Michelin Star Chef, Adam has featured on MasterChef: The Professionals and has a number of impressive awards under his belt, including Scottish Chef of the Year.
Adam Handling's Strawberry & Ginger Trifle
Serves 8
For the Yorkshire parkin
- 150g of golden syrup
- 150g of unsalted butter
- 40g of black treacle
- 150g of soft brown sugar
- 150g of self-raising flour
- 115g of oats
- 2 whole eggs
- 8g of ginger, ground
- 1.5 tsp of ground nutmeg
- 1.5 tsp of mixed spice
Melt the butter, syrups and brown sugar in a saucepan. Place all the dry ingredients into a mixer, on low speed, and combine them. Add the wet ingredients and mix until incorporated. Finish with the eggs and beat for 5 minutes, until smooth and pale. Bake in a lined 900g loaf tin, at 160°C, for 25 minutes.
For the strawberry jelly
- 350g of frozen strawberries, defrosted and blended
- 125g of caster sugar
- 6 gelatine leaves
Soften the gelatine in a bowl of cold water and squeeze to remove all the water. Warm the blended strawberries in a saucepan with the sugar and the gelatine. Pour through a fine-mesh sieve or coffee filter until the liquid is clear.
For the ginger custard
- 8 egg yolks
- 130g of caster sugar
- 100g of plain flour
- 500ml of whole milk
- 1 tsp of ground ginger
Place the milk and ginger into a saucepan and heat until just before it reaches the boil. Whisk the egg yolks and the sugar together, add the flour and then add the milk. Pour into a saucepan, cook on low heat and whisk for 5 minutes until the custard thickens. Chill down in a tray and cover with greaseproof paper to cool.
For the cream
- 300 ml of cold double cream
- 50g of icing sugar
- 1 vanilla pod, scraped
Add the icing sugar and vanilla seeds to the cream. Whip the cream to stiff peaks, then transfer to a piping bag for serving.
For serving
- 150g of frozen strawberries, defrosted and chopped
- Chopped nuts
Dice the parkin into chunks and add it to the bottom of the glass. Place a few of the defrosted strawberries on top. Pour the strawberry jelly into the glass, over the defrosted strawberries and diced parkin, and transfer to the fridge to set. Spoon a layer of ginger custard onto the top of the jelly. Finally, pipe dots of the cream on top, until the whole glass is covered before garnishing with the chopped nuts.
