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Cranberry-Raspberry and Lemon Cream Trifle
2013-08-06
https://www.metro.ca/userfiles/image/recipes/trifle-creme-citron-confiture-canneberges-framboises-5469.jpg
PT30M
PT10M
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Cranberry-Raspberry Filling:In a saucepan, bring cranberries, maple syrup and lemon zest to a boil.Simmer over low heat, stirring regularly, for about 10 minutes. Remove from heat and gently stir in raspberries and gelatine.Cool and refrigerate.Lemon cream:In a saucepan, whip lemon juice, eggs, sugar, butter and softened gelatine and bring to a boil.Boil for a few seconds, until lemon mixture thickens. Strain and cool.In a large bowl, whip cream until soft peaks form. Fold whipping cream into lemon mixture. Refrigerate.Whipped cream:In a large bowl, whip cream and sugar until soft peaks form. Refrigerate.Assembly:In a glass bowl or vase, place a third of ladyfinger crumbs.Spread a third of cranberry-raspberry filling over ladyfingers, then a third of lemon cream.Repeat twice.Cover with whipped cream and top with fresh raspberries and almonds.
10
Féd. producteurs de lait du Québec
3
11
5
1
14 oz (400 g) ladyfingers cookies, crumbled
Cranberry-Raspberry and Lemon Cream Trifle
10
servings
0:30
Preparation
0:10
COOKING
0:40
TOTAL TIME
Ingredients
-
14 oz
(400 g)ladyfingers cookies, crumbled
-
3 cups
(750 mL)fresh or frozen québec cranberries
-
1 cup
(250 mL)Maple syrup
-
1
lemon, zest only
-
3 cups
(750 mL)fresh or frozen raspberries
-
2 pkgs
flavourless gelatine, softened in 1/2 cup (125 mL) of cold water
-
1/2 cup
(125 mL)lemon juice
-
3
egg
-
1/3 cup
(80 mL)sugar
-
1/3 cup
(80 mL)butter, diced
-
1
flavourless gelatine, softened in 1/4 cup (60 mL) of cold water
-
2 cups
(500 mL)whipping cream (35%)
-
1 cup
(250 mL)whipping cream (35%)
-
2 Tbsp.
(30 mL)sugar
-
Garnish
-
6 oz
(170 g)fresh raspberries
-
1/4 cup
(60 mL)slivered almonds, toasted
Preparation
Cranberry-Raspberry Filling:
In a saucepan, bring cranberries, maple syrup and lemon zest to a boil.
Simmer over low heat, stirring regularly, for about 10 minutes. Remove from heat and gently stir in raspberries and gelatine.
Cool and refrigerate.
Lemon cream:
In a saucepan, whip lemon juice, eggs, sugar, butter and softened gelatine and bring to a boil.
Boil for a few seconds, until lemon mixture thickens. Strain and cool.
In a large bowl, whip cream until soft peaks form. Fold whipping cream into lemon mixture. Refrigerate.
Whipped cream:
In a large bowl, whip cream and sugar until soft peaks form. Refrigerate.
Assembly:
In a glass bowl or vase, place a third of ladyfinger crumbs.
Spread a third of cranberry-raspberry filling over ladyfingers, then a third of lemon cream.
Repeat twice.
Cover with whipped cream and top with fresh raspberries and almonds.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
