Lemon and raspberry trifle with blueberry sorbet - Cookidoo® – the official Thermomix® recipe platfo

Ingredients

• 3 gelatine leaves
• ice cold water
• 200 g frozen raspberries
• 200 g rosé wine
• 100 g caster sugar
• 16 fresh raspberries
• 2 gelatine leaves
• 125 g caster sugar
• 400 g pouring (whipping) cream
• 2 lemons
• 60 g raw sugar
• 300 g frozen blueberries
• 2 tsp lemon juice
• 20 g glucose syrup
• 115 g unsalted butter
• 60 g icing sugar
• 155 g plain flour
• 60 g cornflour
• 2 egg whites
• 90 g caster sugar
• 1 pinch cream of tartar
• fresh raspberries