Flavours of France

RASP­BERRY CHAMBORD TRI­FLE

Living France - - Contents -

A dessert recipe for tri­fle with a French twist, and a closer look at the Melon de Bour­gogne grape va­ri­ety

IN­GRE­DI­ENTS SERVES 8-10

“Chambord is a de­li­cious rasp­berry liqueur and it was the in­spi­ra­tion for this dessert. If you want to make an al­co­hol-free ver­sion, sim­ply driz­zle the sponges with a lit­tle rasp­berry coulis or syrup in­stead – the re­sults will be just as good. I use both frozen and fresh rasp­ber­ries for this recipe. When frozen rasp­ber­ries have de­frosted they re­lease a lovely rasp­berry juice, so are per­fect to add to the jelly and rasp­berry cream to give added colour and flavour. How­ever, when mak­ing the rasp­berry al­mond sponge use fresh rasp­ber­ries as you do not want the cake to be too soggy from the ad­di­tional mois­ture con­tained in the frozen berries.” – HANNAH MILES

FOR THE RASP­BERRY CREAM:

250g mas­car­pone cheese 300ml crème fraîche 1 ta­ble­spoon ic­ing su­gar, sifted 200g frozen rasp­ber­ries, de­frosted

FOR THE JELLY:

2 x 135g pack­ets of rasp­berry jelly (or suf­fi­cient to make 1 litre of jelly) 200g frozen rasp­ber­ries Freshly squeezed juice of 1 large or­ange

TO AS­SEM­BLE:

2-3 ta­ble­spoons Chambord rasp­berry liqueur 150g frozen rasp­ber­ries, de­frosted 250ml dou­ble cream ½ tea­spoon vanilla bean pow­der or 1 tea­spoon pure vanilla ex­tract 1 ta­ble­spoon ic­ing su­gar, sifted Freeze-dried rasp­ber­ries, to sprin­kle 20cm round cake pan, greased and lined Large glass dish

FOR THE CAKE:

115g caster su­gar 115g but­ter, soft­ened 2 large eggs 85g self-rais­ing flour 60g ground al­monds 100g fresh rasp­ber­ries

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