Mabie
Elite
Blushing Berry Trifles
Ingredients 500g packet frozen raspberries (frozen berries provide more juice) 2-3 tablespoons icing sugar 1/2 fresh homemade sponge (or cheat and buy a ready-made one), 4 cups fresh berries and cherries (choose from strawberries, blackberries, loganberries, boysenberries, raspberries, blueberries, redcurrants, blackcurrants and cherries), hulled and sliced if necessary; remove stones from cherries, if using caster sugar 300mls cream zest of 1 lemon small piece vanilla bean
Method Thaw the raspberries then rub through a sieve; discard the seeds. Sweeten to taste with icing sugar. Put the sponge pieces in a large bowl and pour over the raspberry sauce. Stir gently until the sponge is coated with the raspberry sauce. Add the chosen fruit, stir gently; add sugar to sweeten if necessary. Whip the cream, keeping it quite loose. Add the lemon zest and 1 tablespoon of caster sugar and flick in the vanilla seeds with the point of a sharp knife. Layer the sponge and fruit into sundae glasses with the cream. Serve immediately, or chill and serve within 2-3 hours. The texture changes as the trifles stand and the fruit bleeds through the cream Ð I like them both ways.
Ingredients 500g packet frozen raspberries (frozen berries provide more juice) 2-3 tablespoons icing sugar 1/2 fresh homemade sponge (or cheat and buy a ready-made one), 4 cups fresh berries and cherries (choose from strawberries, blackberries, loganberries, boysenberries, raspberries, blueberries, redcurrants, blackcurrants and cherries), hulled and sliced if necessary; remove stones from cherries, if using caster sugar 300mls cream zest of 1 lemon small piece vanilla bean
Method Thaw the raspberries then rub through a sieve; discard the seeds. Sweeten to taste with icing sugar. Put the sponge pieces in a large bowl and pour over the raspberry sauce. Stir gently until the sponge is coated with the raspberry sauce. Add the chosen fruit, stir gently; add sugar to sweeten if necessary. Whip the cream, keeping it quite loose. Add the lemon zest and 1 tablespoon of caster sugar and flick in the vanilla seeds with the point of a sharp knife. Layer the sponge and fruit into sundae glasses with the cream. Serve immediately, or chill and serve within 2-3 hours. The texture changes as the trifles stand and the fruit bleeds through the cream Ð I like them both ways.
