Buttermilk pudding
Whisky trifle
- 1 CUP BUTTERMILK
- 1 CUP CREAM
- 3 TBSP BOERENJONGENS or RAISINS
- 1/2 LEMON, juice and rind
- 6 TBSP SUGAR
- 6 LEAVES GELATIN, soaked
- 1/2 CUP WHISKY
- 1/2 LEMON SYRUP CAKE or another cake, sliced
- 200 GRAM STRAWBERRIES
- 3 EGG YOLKS
- 1 TBSP CORN STARCH
- 1 CUP MILK
- 1 1/2 CUP CREAM
- 6 TBSP SUGAR
Bring a few tablespoons cream to the boil and dissolve the gelatin. Add this to the buttermilk, as well as the lemon juice and rind and the raisins. Whip the cream with the sugar and stir this through the buttermilk mixture. Pour in a pudding mold and put it in the fridge for 4 hours. To loosen the pudding from the mold, dip the bottom in hot water and turn it on a plate.
Arrange the cake slices on the bottom of a large glass bowl and sprinkle them with whisky. Slice the strawberries (keep a few behind for decoration) and put them on the cake. Beat the egg yolks with the sugar and the corn starch. Heat the milk with 1/2 cup of cream. Add the egg yolk mixture, bring slowly to the boil while stirring. Switch off the heat when the custard thickens. Pour the custard on the strawberries and leave it to cool completely. Whip the remaining cream and put it on top, decorate with a few strawberries.
Try also banana lemon trifle, black forest trifle, and chocolate trifle. Zuppa inglese is the Italian variety of trifle
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