Welcome to SUMMER!
It is mid-July and the berries have been
plump and sweet this year.
Whether picking strawberries at our farmshare
or hitting the road for a pick-your-own adventure at local spots like Full Belly Farm, we are embracing this year's bounty.
And how, might you ask?
With this ULTIMATE throwback...
Truth be told, photographed above is the second JEM Berry Trifle of the season.
This sort of abundance of strawberries, blueberries, and now raspberries dictates mass consumption of whipped cream.
And of course, LOTS of JEMstone shavings.
JEM Berry Trifle
Ingredients:
12 sponge biscuits/lady fingers
8 oz. or 1/2 pint of strawberries - washed + quartered
2 sachets of strawberry jelly crystals +
1+1/4 cup of water
3 tbsp JEM Reserve Syrup (for more robust flavor)
1+1/4 cup of ready-made custard
1/2 cup of whipping cream
To Decorate:
at least 1/2 a pint of whatever mixed berries you prefer for decorating - washed and cut if desired
+ fresh shavings of our signature JEMstone
Instructions:
Break the sponge fingers into pieces and place in the base of the trifle dish.
Scatter with a handful of strawberries.
Dissolve one sachet of jelly crystals in 1 + 1/4 cup of boiling water and add the maple syrup.
Pour over the sponge fingers and strawberries and leave to set overnight in the fridge.
Spread a layer of cold custard over the set jelly and strawberries and top with raspberries and blueberries and set aside – leave enough for topping.
Repeat the process for a second layer of jelly and fruit
In a separate bowl, whip the cream to form stiff peaks and generously spread a thick layer on top of the fruit.
Decorate with the remaining mixture of berries and chill to set - before serving, top with fresh JEMstone shavings.