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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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