Lemon and raspberry trifle with blueberry sorbet

Lemon and raspberry trifle with blueberry sorbet

4.9 11 valoraciones

Prep. 20min

Total 26h 35min

6 portions

Ingredientes

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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 53.9 mg

Proteína 7.9 g

Calorías 3511.6 kJ / 836.1 kcal

Grasa 40.3 g

Fibra 5.2 g

Grasa saturada 26 g

Carbohidratos 112.5 g

¿Le gusta lo que ve?

¡Esta receta y más de 100 000 otras le esperan!

Regístrese en nuestra prueba gratuita de 30 días y descubra todo lo que Cookidoo® tiene para ofrecerle. Sin compromiso.

Registrarse gratis Más información

También incluido en

Mark Southon 10 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Floating islands

1h

Rhubarb and ricotta bread and butter pudding

2h 30min

White chocolate and tropical trifle

1h 45min

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

30min

Aperol spritz sorbet

8h 20min

Honey crème caramels

25h 55min

Rhubarb and vanilla rhumba

25min

Marzipan

10min

Honey ice cream

17h 45min

Roast beef with Yorkshires and gravy

3h 15min

Rachel Shanks's Roast beef with Yorkshires and gravy

3h 15min

Almond shortbread biscuits

2h 10min