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Lemon and raspberry trifle with blueberry sorbet

Lemon and raspberry trifle with blueberry sorbet
4.9 11 valutazione
Prep. 20min
Totale 26h 35min
6 portions
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Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 53.9 mg
Proteine 7.9 g
Calorie 3511.6 kJ / 836.1 kcal
Grassi 40.3 g
Fibre 5.2 g
Grassi saturi 26 g
Carboidrati 112.5 g

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Presente anche in

Mark Southon 10 ricette
Australia e Nuova Zelanda

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