By Chelsea Sugar12 servings
Prep time 8 hrs
Cooking time 5 mins
600ml whole milk
150g Chelsea Caster Sugar
4 tbsp ground almonds
10 gelatine leaves
850ml double cream
1.2kg hulled ripe strawberries, whizzed in a food processor and sieved to get about 900g purée
3 tbsp Chelsea Icing Sugar
Crystallised violets to decorate
01.Bring the milk to a boil in a pan with the Chelsea Caster Sugar and almonds. Reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow to cool a little.
02.Put the gelatine in a small bowl of cold water for 5 minutes, then squeeze out any excess water and stir into the hot milk until dissolved.
03.Mix in 600ml of the double cream and the strawberry purée, then pour into a 3 litre trifle bowl. Chill overnight until firmly set.
04.To serve, lightly whip the rest of the cream with the Chelsea Icing Sugar until it forms soft peaks, then spoon into a piping bag fitted with a medium star nozzle. Pipe cream rosettes around the edge of the bowl, then scatter with the violets. Serve immediately.