Simon Rimmer served up a delicious Peanut Butter and Jelly Trifle on Sunday Brunch.
The igredients for the Jelly are: 600g chopped/sliced strawberries, Juice 1 lime and zest, 30g sugar, 4 leaves gelatin, 400ml elderflower presse or cordial (diluted as per bottle, 50ml rose water, 1 swiss roll cut into slices, 100ml sherry and 2 sliced babanas.
For the custard : 6 egg yolks, 125g sugar, 40g flour, 2 vanilla pods, 400ml milk, 200ml whipped cream, 200g smooth peanut butter and Tsp turmeric.
Other: 350ml whipped cream, mixed with 100g icing sugar and 100g thick greek yoghurt, 100s and 1000s and extra strawberries to decorate.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.