Head Chef Gerrard Madden Dessert

Golden Summer Set Trifle


1 punnet of blackberries
1 punnet of strawberries
1 punnet of raspberries
10 grams blueberry powder
12 egg yolks
1 vanilla pod
1 liter double cream
2 liters Somerset Cider
6 leafs golden gelatin
500 grams sugar
12 boudoir finger biscuits
Clotted cream


  1. Take all the fruit and steep in the cider for 30 minutes.
  2. Heat 500 ml of cream with 200 grams of sugar, split vanilla pods, then whisk in the egg yolks to make your anglaise. 
  3. Drain the berries and place in the bottom of a tall slim glass.
  4. Add the reminding cider to a pan with the berry cider and gently simmer adding in your gelatin one at a time and whisk in.
  5. Once gelatin is dissolved, pass through a sieve, cool a little and pour in to glass, only filling about 1/3 of the glass. Allow to chill and set.
  6. Then spoon chilled anglaise onto jelly finish with clotted cream, boudoir finger biscuits and blueberry dust.