Raspberry and Elderflower Trifle: My 7th Bake of Christmas! скачать в хорошем качестве

Raspberry and Elderflower Trifle: My 7th Bake of Christmas!

So for my 7th Bake of Christmas, my trifle recipe is spiked with fragrant elderflower and layered with almond sponge, kirsch and mascarpone cream...perfect for some Christmas indulgence! Serves 6 Ingredients 250ml raspberry puree, sweetened with 3 tbsp golden caster sugar 4 gelatine leaves, soaked in cold water 250g mascarpone 150ml vanilla custard 300g fresh raspberries 1 tbsp elderflower cordial 3 tbsp kirsch Icing sugar, to dust For the sponge 250g unsalted butter 250g golden caster 250g ground almond 30g plain flour 4 eggs ½ tsp almond extract Method 1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Line a baking tray with baking paper. 2. To make the sponge, cream the butter, sugar, ground almonds and plain flour together with an electric whisk. Add the eggs one at a time and keep whisking after each addition. Add the almond extract and mix well. 3. Spread the sponge mixture onto the lined baking tray and bake for 10-12 minutes until golden brown. Once cooked, remove from the oven and leave to cool. 4. For the jelly, heat the raspberry purée in a saucepan and when it comes to the heat, add the drained softened gelatine and stir to dissolve. Pour the jelly mixture into a deep baking tray lined with cling film and refrigerate to set. 5. In a bowl, soften the mascarpone cheese and add the vanilla custard. Stir and mix well then set aside. 6. In another bowl place the raspberries and the elderflower cordial. Gently stir to coat the raspberries. 7. Cut out four large and four small discs from the sponge using round pastry cutters. Take 4 individual glass bowls and put the smaller sponge discs at the bottom of the bowl and drizzle with some kirsch. 8. Then add some of the mascarpone mixture, followed by the raspberries. Add another layer of cream, then the layer of sponge and more kirsch, and finally more cream on the top. Spoon some raspberries onto the middle and add any remaining juices from the raspberries. 9. Finally, take the jelly out from the fridge and place a piece of greaseproof paper over the top. Invert and carefully peel off the cling film from the jelly. Cut the jelly into cubes and place them on the cream around the raspberries. Dust with icing sugar and serve. Happy Baking! Eric Lanlard Xx