Hin gin & blueberry trifle, candied lime
Our June recipe comes from Dan Wallis at The Cross Keys, Stow.
To make the jelly, heat half the blueberry juice and Hin gin in a saucepan and bring to the boil. Whisk in the sugar and powdered gelatine. When completely dissolved, add the remaining blueberry and lime juice, leave to cool. When cool enough to pour into your glasses place a handful of blueberries in the bottom and split the jelly mix between the glasses. Place in the fridge to set.
For the candied lime, peel the limes with a vegetable peeler and cut into very thin strips. Bring the water and sugar to the boil and keep it on a high heat until it turns into a syrup. Add the lime peel and stir continuously until there is not much liquid left, remove from the heat and continue to stir continuously until the liquid has turned into sugar and coated the peel.
To make the custard, first make a blueberry purée by gently cooking the blueberries with 1 tablespoon of water for about 10 min until soft. Pour the berries through a fine sieve and leave to cool.
Stir the cornflour into one-third of the cold milk, then in a saucepan mix the rest of the milk with the sugar. Bring to the boil and remove from the heat.
Stir the egg and egg yolks into the cornflour mix and gradually add the hot milk. Pour back into a saucepan and place on a low heat stirring continuously until it thickens, then remove.
Add butter and vanilla and mix well until smooth. Divide the custard in two and add the blueberry purée to one half to make a blueberry custard. Once the jellies have set, layer the two custards and top with whipped double cream, then the candied lime peel and fresh blueberries.
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