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Plaza Diner Strawberry Trifle




Source of Recipe


Internet


List of Ingredients




For the base:
2 cups small whole fresh strawberries, without stems (if frozen or canned, drained of juice)
1 packet of sugar-free gelatin (strawberry or raspberry is good)

For the custard:
1 1/4 cups heavy cream
3 egg yolks
1 tablespoon Splenda
2 drops vanilla extract

For the topping:
1 1/4 cups heavy cream
2 tablespoons toasted flaked almonds



Recipe



Arrange the strawberries in the bottom of a glass bowl (about 2 pints). Make up the gelatin according to the instructions and pour it carefully over the strawberries. Place the bowl in the fridge to set (three to four hours).

To make the custard, heat the heavy cream in a small saucepan while you whisk the egg yolks, Splenda and vanilla together in a small bowl. When the cream is hot, add it to the egg mixture, whisking all the time, then return to the pan, and keep whisking until the mixture comes to simmering point and thickens.

Allow this custard to cool for five minutes, then pour over the set gelatin. Replace the trifle in the fridge and chill for one to two hours until the custard is set.

Whisk the remaining double cream in a bowl until thick, but still pourable. Spoon over the surface of the trifle and roughen up the top with the back of a knife. Sprinkle with flaked almonds and chill until ready to serve. Serves four.