Baking / Deserts
Lemon and Raspberry Trifle
Raspberry Rosé Jelly
200ml rosé wine
200ml frozen raspberries, puréed
16 fresh raspberries
3 gelatine leaves, soaked in ice-cold water
To make the jelly, heat the wine, raspberry purée and sugar in a saucepan. Squeeze the cold water from the gelatine leaves and stir them into the raspberry mixture until fully dissolved. Pass the mixture through a sieve, then pour a layer of jelly liquid into each serving glass.
Add a few raspberries. Refrigerate to set.
juice and zest of 2 lemons
2 gelatine leaves, soaked in ice-cold water
To make the lemon cream, combine the sugar, cream, lemon zest and juice in a saucepan and bring to the boil. Squeeze the cold water from the gelatine leaves and stir them into the cream mixture until fully dissolved. Pass the mixture through a sieve, then set aside to cool and thicken. Gently pour the thickened lemon cream on top of the set jelly and return the glasses to the fridge.
3 egg whites
pinch of cream of tartar
Make the meringue by beating together the egg whites and cream of tartar in a clean mixer bowl until frothy. Slowly add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form. Transfer the meringue to a piping bag and pipe a small peak on top of the lemon cream in each glass.
To serve, glaze the meringue on top of each glass with a blowtorch and add a scoop of sorbet. Sprinkle a few shortbread biscuit crumbs on top and serve with some extra biscuits on the side.