How to make Strawberry Ginger Trifle
Taste and Texture
Sure! The strawberry ginger trifle with strawberry popping boba is a delightful dessert with a unique combination of flavors and textures. The sweet and tangy taste of the fresh strawberries is complemented by the slight spiciness of the ginger, creating a perfect balance of flavors. The addition of the popping boba provides a fun and playful texture, as the small, juicy balls burst in your mouth. The creamy layers of the trifle add a rich and decadent element to the dish, making it a truly indulgent treat. Overall, this dessert is a refreshing and satisfying combination of flavors and textures that is sure to please any sweet tooth.
One of the great things about this dessert is that it can be customized to suit your tastes. For example, if you prefer a less sweet dessert, you can use less sugar in the whipped cream or custard. Or if you like a stronger ginger flavor, you can add more ginger syrup or gingerbread crumbs.
Overall, the strawberry ginger trifle with strawberry popping boba is a fun and delicious dessert that is perfect for any occasion. Whether you are serving it at a dinner party or enjoying it as an afternoon treat, it is sure to delight your taste buds!
Ingredients(4 SERVING)
For the strawberry jelly
1 1/2 cups fresh strawberries, hulled and halved
1/2 cup granulated sugar
1/2 cup water
2 tablespoons unflavored gelatin
For the ginger custard
2 cups whole milk
1/2 cup granulated sugar
4 egg yolks
2 tablespoons cornstarch
1 tablespoon freshly grated ginger
1 teaspoon vanilla extract
For the whipped cream
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the trifle assembly
Oriental Tea Box Strawberry Popping Boba
1 store-bought pound cake, cut into cubes
Fresh strawberries, sliced
Fresh mint leaves, for garnish
Instructions:
To make the strawberry jelly
Combine the strawberries, granulated sugar, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture has thickened, about 15-20 minutes.
Strain the mixture through a fine-mesh sieve into a measuring cup, pressing on the solids to extract as much liquid as possible.
Sprinkle the unflavored gelatin over the liquid and let sit for 5 minutes to soften.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the gelatin has dissolved. Remove from the heat and let cool.
To make the ginger custard
In a medium saucepan, heat the milk, sugar, and grated ginger over medium heat until steaming.
In a large bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth.
Slowly pour the steaming milk into the egg mixture, whisking constantly.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
Remove the custard from the heat and let cool completely.
To make the whipped cream
In a large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
To assemble the trifle
Place a layer of the cooled ginger custard in the bottom of a cup, Spoon a layer of the cooled strawberry jelly and strawberry over the cake cubes, then repeat a layer of the cooled ginger custard, ending with a layer of the pound cake cubes.
Top the trifle with the whipped cream, spreading it evenly over the top. Garnish with Oriental Tea Box Strawberry Popping Boba, fresh sliced strawberries and mint leaves.
Cover and chill in the refrigerator for at least 1 hour before serving.
