If you happen to find yourself in Shropshire, you simply HAVE to go to Ludlow Farmshop. It is the most incredible foodie hub, with the shop (which makes its own cheese and preserves), places to eat and distillery on site.
Our judges couldn’t get enough of the maker’s Elderflower & Quince Gin, and it translates beautifully into these pots of joy.
Ideal to make a day or two ahead for picnics and parties, they layer boozy soaked sponge with sweet elderflower jelly, strawberry compote, vanilla mousse and lemon custard. Soooo good.
Ingredients (serves 6-8)
- 1 pack trifle sponges
- Ludlow Distillery Elderflower & Quince Gin
For the jelly:
- 4 leaves gelatine
- 75ml elderflower cordial mixed with 450ml water
- 25ml Ludlow Distillery Elderflower & Quince Gin
For the strawberry and lemon compote:
- 450g strawberries, hulled and cut into quarters
- Zest 1 lemon
- Squeeze of lemon juice
- 75g caster sugar
- 1 tsp vanilla extract
For the vanilla mousse:
- 2 egg whites
- 100g caster sugar
- 2 leaves gelatine
- 300ml double cream
- 1.5 tsp vanilla extract
For the custard:
- 2 egg yolks
- 75g caster sugar
- Zest 1 lemon
- 1.5 tsp lemon extract
- 1tbsp custard powder
- 300ml single cream
Method
1. Make the custard first. Whisk the egg yolks, lemon zest, lemon extract, sugar and custard powder in a bowl.
2. Warm the single cream in a pan until you just start to see little bubbles (don’t let it boil). Pour a little into the egg milk and whisk. Add the rest bit by bit.
3. Return the mix to a clean pan and cook on a low heat, beating with a fork to ensure you don’t form any lumps.
4. Cut trifle sponges to fit into the bottom of 6-8 regular jam jars. Pop the sponges into the jars and sprinkle over 1 tbsp of the gin.
5. Now pour over a thick layer of custard. Pop in the fridge to set.
6. For the jelly, soak the gelatine leaves in water for 10 minutes then squeeze out. Warm the cordial, water and gin in a pan and add the gelatine leaves. Warm on a low heat until dissolved. Allow to cool completely then pour evenly over the custard mix in the jars (you won’t need all of it). Pop back in the fridge to set completely.
7. For the compote, warm the strawberries, lemon zest, lemon juice, sugar and vanilla in a pan until gently softened, retaining some of the texture. Allow to cool completely, then spoon evenly over the top of the jelly layer.
8. Finally, make the mousse. Break the gelatine into small pieces, place in a small bowl and cover with a little boiled water, stirring to melt. Whisk the egg whites in a clean bowl with the sugar until very very thick. In a separate bowl whisk the double cream with the gelatine and vanilla. Fold the two together and pipe or spoon over the trifles to finish. Top with fresh berries and pop the lid on, ready to serve. Eat within two days.
