500ml stock syrup
4 egg yolks
2 egg whites
1 pint of milk
2 pints double cream
1 vanilla pod/ 1 cap vanilla essence
12 egg yolks
300g white chocolate
20 dried strawberries
100g fresh strawberries
Place the Strawberries into a saucepan and cover with the stock syrup. Bring pan to the boil and then reduce to a simmer. When the berries soften, strain off liquid and save for later. Blend the berries and gradually add the liquid until it is a smooth and slightly thick consistency. Pass through a fine sieve into a mixing bowl and add a little bit more liquid if too thick. Pour into a squeezy bottle and refrigerate until later on.
In a mixer, whisk the egg whites to stiff peaks and place in fridge until required. In a fresh bowl, cream together the egg yolks and sugar. When incorporated, fold in the flour, then the egg whites, making sure they are fully incorporated, but not knocking down the mix. Line a baking tray with grease proof paper and pour in sponge mix. Spread evenly with spatula and cook in an oven at 165˚c.
When cooked, remove from oven and place on cooling rack. When Sponge has fully cooled, cut it into circles using round cutters. The size will be dependant on the size of the glass you serve your individual trifles in. 2 circles per portion will be ideal.
In a saucepan, pour the milk and 1 pint of cream. Add the vanilla pod seeds or the essence and place on a medium heat, taking care not to let the mixture boil. While the liquids are coming to a simmer, whisk together the egg yolks and sugar in a mixing bowl. When the liquid has reached a simmer, pass it through a fine sieve onto the eggs and whisk until fully incorporated.
In a second bowl, put the white chocolate, place the liquid back into a pan and place on a low heat, whisking continually until it is thick enough to coat the back of a spoon. Separate into two halves and add half to the chocolate and whisk in. Place in fridge and save until later.
With the other half of the anglaise, add half of the strawberry purée to it and whisk it all together. our into small saucepan and refrigerate until later.
Whisk the remaining pint of cream to soft peaks and fold in the white chocolate anglaise until a smooth, thick mousse consistency is achieved. Transfer to a piping bag. In the base of a glass, put a small dot of the purée, then a layer of the mousse about 1cm thick. Soak 1 disc of sponge in sherry and put on top of the mousse and using the squeezy bottle, round the edge of the glass, pour a ring of strawberry purée. Sprinkle in 4 halves of dried strawberries and four ¼ fresh strawberries on the top. Repeat the process one more time and finish. With one more layer of mousse and a few more dried strawberries on the top, refrigerate before serving.
Heat the strawberry anglaise on the stove until it is hot. Using a hand-held blender, foam the anglaise and spoon onto the trifles until it is just coming to the top of the glass. Serve immediately before foam falls.