Peach schnapps and raspberry jelly trifle
Ingredients Method 1.In a medium saucepan, combine raspberries, water and sugar. Stir over a low heat until sugar dissolves. Process until smooth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 500 grams frozen raspberries
- 400 millilitres boiling water plus 2 tablespoons extra water
- 56 cups caster sugar
- 3 teaspoons powdered gelatine
- 400 grams sliced plain sponge cake
- 100 millilitres peach schnapps
- 3 ripe, stoned, sliced peaches
- 500 grams thick vanilla custard
- 300 millilitres whipped thickened cream
- toasted flaked almonds, mint leaves, to serve
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