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Freeze fresh berries

Ripe berries can be frozen for up to a year, but this will slightly alter their flavour and texture. Place them in a single layer on a baking tray, then freeze. Once frozen, transfer them to an airtight bag or container.

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Serves:	6 to 8
Prep time:	20 minutes, plus 4 to 6 hours refrigeration
Cooking time:	15 minutes
Ingredients: 500 g pound cake, sponge cake or boudoir biscuits 1/4 cup Van der Hum liqueur Flaked almond or chopped pistachio (optional) 500 g fresh mixed summer berries To make the creme anglaise 1 cup cream 1 cup milk 5 large egg yolks 75 g caster sugar A pinch of fine salt
Cooking instructions: Cut the cake into fi ngers, or prepare the biscuits, then splash over the Van der Hum liqueur. Place a layer of cake or biscuits in the bottom of your bowl then pour over some lukewarm crème anglaise. Sprinkle over the nut, if using, then add a layer of berries. Continue layering, finishing with the crème anglaise, but reserve a few berries and some nut, if using, to decorate the trifle just before serving. To make the crème anglaise: Pour the cream and milk into a saucepan and gently heat to just below boiling point. Mix together the egg yolks, caster sugar and salt. Add a little of the cream mixture to the egg-yolk mixture and stir. Slowly add the remaining cream. Pour back into the saucepan and gently heat, taking care to prevent the yolk mixture from curdling. Cook, stirring continuously, until the crème anglaise coats the back of a wooden spoon. Stir in the liqueur and leave to cool a little. Mariana Esterhuizen is the owner-chef of Marianas Home Deli and Bistro in Stanford. Call her on (028) 341 0272 if you have any queries about this recipe.
Wine: Villiera Tradition Brut Rosé

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Freeze fresh berries

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