Lemon and raspberry trifle with blueberry sorbet

Lemon and raspberry trifle with blueberry sorbet

4.9 11 évaluations

Préparation 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

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Également présenté dans

Mark Southon 10 Recettes
Australie et Nouvelle-Zélande

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