Lemon and raspberry trifle with blueberry sorbet
TM6 TM5 TM31

Lemon and raspberry trifle with blueberry sorbet

4.9 (10 ratings)

Ingredients

Raspberry jelly

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

Lemon cream

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

Blueberry sorbet

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

Shortbread biscuits

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

Meringue

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

Nutrition
per 1 portion
Calories
3511.6 kJ / 836.1 kcal
Protein
7.9 g
Carbohydrates
112.5 g
Fat
40.3 g
Saturated fat
26 g
Fiber
5.2 g
Sodium
53.9 mg

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