Recipes Raspberry brownie trifles

Recipes Raspberry brownie trifles

Recipes Raspberry brownie trifles

Recipes Raspberry brownie trifles Attempt our choc lovers twist on trifle. Bought brownies are the ideal foundation for gourmet jelly, custard and cream. Raspberry brownie trifles

Ingredients

  • 3 or more McKenzie�s Gelatines Leaves
  • 200g raspberries
  • 55g (1/4 cup) caster glucose
  • 250ml (1 cup) frosty water
  • 300g bought chocolate brownies, trim into little pieces
  • two tablespoons Cointreau liqueur
  • 400g thick vanilla custard
  • 300ml ctn thickened cream, whipped
  • 200g raspberries, to beautify

Technique

  • Step one Put the gelatines leaves in a dish and cover along with water. Set apart for 5 a few minutes to soften.
  • Phase 2

    Stir the raspberries, sugar plus water in a saucepan over moderate heat for 3-4 minutes or till sugar dissolves. Process in a foods processor chip until smooth. Strain through the great sieve in to a bowl. Throw out seeds. Press excess liquid from gelatines leaves. Mix to the raspberry mixture till dissolved. Evening chill for half an hour or even until thick plus syrupy.

  • Phase 3

    Divide brownie among eight 180ml (3/4-cup) glasses. Drizzle over Cointreau. Top along with jelly. Cool for 1 hour or even until fixed.

  • Step four Spoon custard over jello. Top along with cream and raspberries.