IT’S JUST A TRI­FLE – AND ALSO A BERRY SUM­MER TREAT

NewsMail - - WEEKEND - WORDS: ALI­SON ADAMS PHOTO: AL RICHARD­SON

Save this beauty for the sum­mer months when rasp­ber­ries are in sea­son.

RASP­BERRY, CREAM TRI­FLE Serves 8

IN­GRE­DI­ENTS

125ml amaretto liqueur or sweet sherry

36 savoiardi (sponge fin­ger bis­cuits)

160g (1⁄2 cup) rasp­berry jam

1 litre dou­ble thick cus­tard

600ml thick­ened cream, whipped

Fresh rasp­ber­ries, to serve

Ic­ing sugar, to dust

RASP­BERRY JELLY

500g rasp­ber­ries

1 1⁄4 cups caster sugar

1⁄4 cup lemon juice

2 tbsp grena­dine

1 1⁄2 cups wa­ter

1⁄2 cup white wine

8 gela­tine leaves

Cold wa­ter, to soak

METHOD

To make rasp­berry jelly: Place rasp­ber­ries, sugar, lemon juice and grena­dine in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter. Cover with plas­tic wrap. Cook, top­ping up wa­ter, for 50 min­utes or un­til deep pink. Set aside.

Warm 1 1⁄2 cups wa­ter and 1⁄2 cup white wine in a saucepan over low heat. Set aside.

Soften gela­tine leaves in cold wa­ter for 3 min­utes. Squeeze to re­move ex­cess wa­ter. Add to wine mix­ture. Whisk. Strain berry mix­ture through a fine sieve into a jug. Dis­card pulp. Add wine mix­ture. Whisk. Pour the jelly mix­ture into a 3L tri­fle bowl. Cover with plas­tic wrap. Place in fridge for 4 hours to set. Pour amaretto into a bowl. Dip 1 bis­cuit into amaretto. Spread jam on 1 side. Dip an­other bis­cuit into amaretto.

Sand­wich them to­gether. Place stand­ing up on top of jelly. Con­tinue with amaretto, bis­cuits and jam, plac­ing around bowl. Pour re­main­ing amaretto over bis­cuits. Pour cus­tard over. Cover. Place in fridge overnight. Top with whipped cream, rasp­ber­ries and ic­ing sugar.

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