Strawberries in Balsamic Trifles

You will need small glasses or tumblers to make the trifles in.

Place the gelatine into a bowl of cold water to soften.

In a saucepan add the elderflower cordial, water, caster sugar and fresh strawberries and bring to a simmer, strain through a fine sieve. Squeeze out the gelatine leaves and add to the pan, stir until dissolved. Divide between your glasses and leave in the fridge to set.

For the custard, place the cream, milk and vanilla into a saucepan and bring to the boil.

In a bowl whisk the egg yolks and caster sugar, slowly pour the hot cream over the eggs whilst whisking. Pour back into the pan, and gently cook whilst continually stirring until thickened. Leave to cool.

Once cold, pour a layer over the jelly and pop back in the fridge.

For the macerated strawberries, slice the strawberries, stir with caster sugar and leave for 10 minutes. Add balsamic vinegar and chopped basil.

Dived between the trifles.

Top each trifle with dots of cream and finish with lightly toasted flaked almonds.