Lemon and raspberry trifle with blueberry sorbet

Lemon and raspberry trifle with blueberry sorbet

4.9 11 évaluations

Prép. 20min

Total 26h 35min

6 portions

Ingrédients

Raspberry jelly

gelatine leaves
3
ice cold water for soaking (approx. 350 g)
frozen raspberries
200 g
rosé wine
200 g
caster sugar
100 g
fresh raspberries
16

Lemon cream

gelatine leaves
2
ice cold water for soaking (approx. 350 g)
caster sugar
125 g
pouring (whipping) cream
400 g
lemons zested and juiced
2

Blueberry sorbet

raw sugar
60 g
frozen blueberries
300 g
lemon juice
2 tsp
glucose syrup
20 g

Shortbread biscuits

unsalted butter softened, cut into pieces
115 g
icing sugar
60 g
plain flour
155 g
cornflour
60 g

Meringue

egg whites
2
caster sugar
90 g
cream of tartar
1 pinch
fresh raspberries to serve

Niveau

facile

Infos nut. par 1 portion

Sodium 53.9 mg

Protides 7.9 g

Calories 3511.6 kJ / 836.1 kcal

Lipides 40.3 g

Fibre 5.2 g

Graisses saturées 26 g

Glucides 112.5 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Mark Southon 10 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Caramel chocolate mousse cake (TM6, Kirsten Tibballs)

28u.

Meringues

5u.

Gooseberry and Ginger Biscuit Layers

25min

Roast beef with Yorkshires and gravy

3u. 15min

Traditional Christmas cake

3u. 15min

Halva semifreddo

7u. 30min

Steamed ginger pudding

3u. 5min

Feijoa bakewell tart

1u. 35min

Steak and kidney pudding

3u. 45min

Prawn and trout terrine with horseradish cream

3u. 25min

Strawberry champagne cake

3u. 10min

Pears in red wine

3u. 20min