Appareils et accessoires
Lemon and raspberry trifle with blueberry sorbet
Préparation 20min
Total 26h 35min
6 portions
Ingrédients
Raspberry jelly
-
gelatine leaves3
-
ice cold water for soaking (approx. 350 g)
-
frozen raspberries200 g
-
rosé wine200 g
-
caster sugar100 g
-
fresh raspberries16
Lemon cream
-
gelatine leaves2
-
ice cold water for soaking (approx. 350 g)
-
caster sugar125 g
-
pouring (whipping) cream400 g
-
lemons zested and juiced2
Blueberry sorbet
-
raw sugar60 g
-
frozen blueberries300 g
-
lemon juice2 tsp
-
glucose syrup20 g
Shortbread biscuits
-
unsalted butter softened, cut into pieces115 g
-
icing sugar60 g
-
plain flour155 g
-
cornflour60 g
Meringue
-
egg whites2
-
caster sugar90 g
-
cream of tartar1 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
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Mark Southon
10 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
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