Wednesday, 13 December 2017

Banana loaf trifle

Banana loaf trifle
Serves 4
1 x 500 g banana loaf
6 egg yolks
100 g caster sugar
250 ml (1 c) milk
250 ml (1 c) cream
5 ml (1 t) vanilla essence
5 ml (1 t) honey
350 g frozen mixed berries
juice of ½ lemon
30 ml (2 T) caster sugar
2 ml (½ t) vanilla essence
1. Cube the banana loaf.
2. Custard: In a bowl whisk the egg yolks and sugar until pale.
3. Heat the milk and cream gently in a saucepan until close to boiling point. Add a little at a time to the egg mixture, stirring well after each addition.
4. Return the custard to the saucepan and bring to the boil over low heat, stirring constantly with a wooden spoon. As soon as it’s thick (it should coat the back of the spoon), remove from heat and pour into a jug. Stir in the vanilla essence and honey and set aside to cool.
5. Sauce: Put the berries, lemon juice, half the sugar, the vanilla essence and 60 ml (¼ c) water in a saucepan, cover and cook over medium heat for 8 minutes or until the berries are soft. Stir the sauce, mashing the berries. Taste and add the remaining sugar if needed. Set aside.
6. Divide half the banana loaf cubes among 4 serving glasses. Top with half the custard and half the sauce. Repeat the layers.

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