Nordic build your own sherry trifle Recipe

Nordic sherry build your own trifle with 3 different bases to choose from; raspberry, strawberry or blueberry.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the jelly
  • Frozen blueberries : 300 g
  • Caster sugar : 75 g
  • Vanilla pod(s) : 1 whole
  • Water : 600 ml
  • Sherry : 50 ml
  • Gelatine leave(s) 2g : 4 whole
  • Strawberries : 300 g
  • Caster sugar : 75 g
  • Vanilla pod(s) : 1 whole
  • Water : 600 ml
  • Sherry : 50 ml
  • Gelatine leave(s) 2g : 4 whole
  • Fresh raspberries : 300 g
  • Caster sugar : 75 g
  • Vanilla pod(s) : 1 whole
  • Water : 600 ml
  • Sherry : 50 ml
  • Gelatine leave(s) 2g : 4 whole
  • Flaked almonds : 200 g
  • For the cream
  • Double cream : 300 ml
  • Semi-skimmed milk : 300 ml
  • Egg yolk(s) : 10 whole
  • Caster sugar : 100 g
  • Sherry : 30 ml
  • Corn starch : 50 g
  • For the syphon
  • Double cream : 300 ml
  • Semi-skimmed milk : 100 ml
  • Icing sugar : 100 g
  • Vanilla pod(s) : 1 whole



    Soak the gelatine in 100ml of cold water until soft and squeeze out any excess water.

    Keep all fruit separate.

    In a pan place the blueberries, sugar, 500ml of water and the vanilla pod (halved and seeds scraped out). Bring to the boil then pass through a sieve, reserving the blueberries for later.

    You should have approximately 550ml sieved liquid (if there is not enough then top up with more water until you have 550ml). Take around 50ml of liquid to the boil and whisk in the gelatine. Then whisk this back into the remaining liquid. Now add the blueberries and mix through. Place in a dish or bowl and refrigerate. Setting time will depend on the depth of the dish.

    For the strawberry and raspberry jellies:

    Repeat the process for the gelatine.

    Wash and cut the strawberries into small bite sizes pieces and put into a bowl. Wash the raspberries and put them into a seperate bowl. Then repeat the process above for each jelly.


    Bring the milk, cream and the halved vanilla pod to just below boiling point and allow the vanilla to infuse in the heat.

    Meanwhile whisk together the egg yolks, sugar and cornflour until pale in colour. Slowly pour the hot cream mixture onto the egg mixture, whisking continuously. Return to the pan and cook over a medium heat until the mixture begins to thicken. Be sure to whisk continuously or the custard will curdle.

    Whisk in the sherry. Then place in the fridge and allow to cool.


    Place the milk and cream in a bowl.
    Sieve in the icing sugar, split the vanilla pod down the middle, scrape out the seeds and whisk into the cream.
    Pour into the siphon, charge with 1 gas canister and place in the fridge for 1 hour.
    Shake well. Do not fill more than 3/4 full.

    Toast the almonds in a dry pan until golden brown in colour.

  • 4. TO PLATE

    Pour the custard over each jelly and squirt some chantilly cream on top. To finish sprinkle with toasted almonds.

Chef's tip

«A custard has no cornflour. A creme patisserie is made using cornflour to help it thicken as is cool. A creme brulee is custard cooked in the oven at a very low temperature, and a panacotta is 'cooked cream' set with gelatine. »

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