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Raspberry and Elderflower Mousse Trifle with Crunchy Oats
Raspberry mousse
Raspberry and elderflower puree
150g frozen raspberries
2 heads elderflower
75g castor sugar
Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds.
Custard Cream
3 egg yolks
50g castor sugar
10g cornflour
10g plain flour
150ml whole milk
100ml whipping cream
250ml double cream
Whisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours.
Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree.
Oaty crumble
200g porridge oats
40g butter
40g honey
40g light brown sugar
35g dates, finely chopped
45g hazelnuts, chopped
1 teaspoon vanilla extract
Set oven to 160oc and line a tray with parchment paper.
Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool.
You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream.
To assemble -
100g madeira sponge
50ml elderflower cordial or liqueur
150g fresh raspberries
Elderflower sprigs
Cut the sponge into small dice and divide among 4 glasses.
Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.
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By BBC Radio Ulster
4.4
4747 ratings
Raspberry mousse
Raspberry and elderflower puree
150g frozen raspberries
2 heads elderflower
75g castor sugar
Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds.
Custard Cream
3 egg yolks
50g castor sugar
10g cornflour
10g plain flour
150ml whole milk
100ml whipping cream
250ml double cream
Whisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours.
Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree.
Oaty crumble
200g porridge oats
40g butter
40g honey
40g light brown sugar
35g dates, finely chopped
45g hazelnuts, chopped
1 teaspoon vanilla extract
Set oven to 160oc and line a tray with parchment paper.
Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool.
You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream.
To assemble -
100g madeira sponge
50ml elderflower cordial or liqueur
150g fresh raspberries
Elderflower sprigs
Cut the sponge into small dice and divide among 4 glasses.
Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.
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