Trifle Recipe With Raspberry Sorbet & Jelly

Name: Trifle Recipe With Raspberry Sorbet & Jelly
Ingredients: 3 medium free-range eggs; 90g of caster sugar; 75g of self-raising flour; 1 tbsp of cornflour; 40g of unsalted butter, melted and slightly cooled (plus extra for greasing); 450g of raspberries, hulled; 4 gelatine leaves; 150ml of sparkling rosé wine; 300ml of whipping cream; 150ml of full-fat milk; 1 vanilla pod, split lengthways; 4 medium free-range egg yolks; 100g of caster sugar; 2 tbsp of cornflour; 450g of raspberries; 1/2 lemon, juice only; 250g of caster sugar; 350ml of sparkling rosé wine; 25g of pine nuts; 25g of whole almonds, skins removed; 25g of whole hazelnuts, skins removed; 25g of pecan nuts, chopped; 100g of icing sugar, sifted; 4 tbsp of Grand Marnier; oil; 5 tbsp of Marsala wine; 1/2 small jar of raspberry jam; 425ml of whipping cream

www.greatbritishchefs.com

Chef Galton Blackiston presents a gorgeous English trifle recipe resplendent with raspberry jelly, raspberry sorbet, sugared nuts and glorious custard.

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